After the age of 50, the prostate begins to increase in size. This is known as benign prostatic hypertrophy (BPH). Com pression of urethra by enlarged prostate causes dribbling reduced force of the urinary stream, pain and occasional bleeding or infection. This causes difficulty in urinating and requires many men to get up several times during the night to urinate. The aim of our study was to evaluate an influence of new fermented whey based product (FWP) to several biochemical parameters and lower urinary tract symptoms (LUTS). Patients from the outpatient department of Andro logy Center were randomized. This study involved the patients with minor to moderate LUTS, International Prostate Symptoms Score (IPSS) range 3 - 19 but not prostatitis (NIH-Chronic Prostatitis Symptom Index (NIH-CPSI) < 4 and 2-glass test negative for prostate inflammation and infection). Consumption of the FWP decreased the IPSS score in patients with moderate LUTS/BPH (p < 0.001) whereas irritative and obstructive symptoms changed in parallel. There was a correlation between LUTS symptoms change and level of inflammation- and oxidative stress-related indices (blood high-sensitive C-reactive protein, hsCRP; glycated haemoglobin, HbA 1c ; oxidized low density lipoprotein, oxLDL; interleukine-10, IL-10 and 8-isoprostanes in the urine). Statistically significant changes in mentioned parame ters occurred only in study group. Compression of urethra by enlarged prostate explains LUTS in BPH patients. Ele vated oxidative stress (OxS) intensifies peroxidation of cell membrane phospholipids. This generates 8-isoprostanes (8-EPI), the prostaglandin-like compounds that can exaggerate LUTS. 8-isoprostanes may cause constriction of bladder and urethra in nanomolar concentrations. Consuming the whey-based product fermented by special lactobacilli strains may improve LUTS as well as OxS and diminish LUTS-related inflammatory response.
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