April 4, 2011
ROSEMONT, Ill.Individuals who consume low-fat dairy products have a reduced risk of elevated blood pressure, according to a study published in the February 2011 issue of the Journal of Human Hypertension. The findings suggest dairy can play a positive role in a balanced, healthy diet and lifestyle.
Researchers at Monash University in Australia conducted a systematic review and meta-analysis to examine the association between dairy food intake during adulthood and the development of elevated blood pressure (EBP), specifically comparing the association of EBP with consumption of low-fat dairy foods versus high-fat dairy foods, as well as cheese versus fluid dairy foods (milk or yogurt). Seven databases were searched and five cohort studies selected for inclusion, involving nearly 45,000 subjects and 11,500 cases of EBP.
According to the findings, dairy food consumption resulted in a significant reduction in the risk of elevated blood pressure. However, an analysis of full-fat dairy products including cheese, indicated neither an increased risk nor a decreased risk of elevated blood pressure. Regardless of fat content, fluid dairy foods (including low-fat and full-fat milk and yogurt) were associated with a reduced risk of developing EBP.
High blood pressure continues to be a critical concern for many Americans and populations around the world," said Gregory Miller, Ph.D., president of the U.S.-based Dairy Research Institute and executive vice president of the National Dairy Council®. This latest review reinforces the value that dairy foods provide, by indicating that three servings of low-fat dairy products per day may help to reduce the risk of elevated blood pressure."
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