Effect of low-fat and high-fat dairy consumption on blood pressure and other cardiometabolic risk factors

• Published in: Applied physiology, nutrition, and metabolism nutrition, and metabolism, 2018-01, Vol.43 (4), p.S35
• Main Authors: Rancourt-Bouchard, Maryka, Gigleux, Iris, Guay, Valérie, Charest, Amélie, Saint-Gelais, Daniel, Sénéchal, Charlyne, Vuillemard, Jean-Christophe, Couture, Patrick, Lamarche, Benoît
• Format: Article
• Language: English
• Subjects: Antihypertensives; Blood pressure; Dairy products; Hypertension; Metabolic syndrome; Nutrition; Risk factors
• ISSN: 1715-5312

Data from epidemiological studies suggest that intake of total and low-fat dairy intakes are associated with reduced risks of hypertension, while data from randomized controlled trials suggest that dairy consumption has no effect on blood pressure (BP). The objective was to assess how consumption of low-fat MILK and regular-fat CHEESE enriched in gamma-aminobutyric acid (GABA) influences daytime ambulatory BP and other cardiometabolic risk factors. Present in some cheeses, GABA has been shown to have potential antihypertensive properties. In a randomized crossover controlled feeding study, 55 healthy men and women with daytime systolic blood pressure (SBP) ≥125 mmHg were randomly assigned to sequences of 3 isocaloric diets comprising (per 2500 kcal): 1) 3 servings of 250 mL of 1%-fat MILK; 2) 50 g of 31%-fat cheddar CHEESE (GABA 10 mg); 3) no dairy (CTRL diet). Each experimental diet had a 6-week duration and was separated by a 4 to 12-week washout period. Milk and cheese were replaced by a mix of equivalent nutrients from different foods in the control diet. The experimental diets were otherwise developed using similar recipes provided in different amounts to match for total fat, protein and carbohydrate content. Cardiometabolic outcomes were measured before and after each treatment. SBP and diastolic BP (DBP), both ambulatory and resting, were similar among the 3 diets (P>0.05). However, baseline ambulatory DBP significantly modified the daytime response to diets (P-interaction=0.04). In subjects with ambulatory DBP below the median of the group (81 mmHg), MILK decreased ambulatory DBP by 2 mmHg compared to CTRL (P=0.02). This difference was not observed in individuals with high ambulatory DBP (P=0.76). CHEESE increased serum concentrations of total cholesterol (P=0.002) and LDLcholesterol (P=0.0005) compared with the other diets. MILK and CHEESE diets increased triglycerides (P=0.003) and the cholesterol: HDL cholesterol ratio (P=0.0005) compared to CTRL. Concentrations of C-reactive protein, glucose and fasting insulin were comparable among diets (P>0.05). In conclusion, short-term consumption of lowfat milk may decrease ambulatory DBP, but only in individuals with normal DBP. Consumption of regular-fat cheese containing GABA did not have a significant effect on ambulatory BP. (Supported by the Dairy Research Cluster Initiative.)