Dairy Consumption, Blood Pressure, and Risk of Hypertension: An Evidence-Based Review of Recent Literature

Hypertension is a major risk factor for development of stroke, coronary heart disease, heart failure, and end-stage renal disease. In a systematic review of the evidence published from 2004 to 2009, the 2010 Dietary Guidelines Advisory Committee (DGAC) concluded there was moderate evidence of an inv...

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Bibliographic Details
Published in:Current cardiovascular risk reports 2011-08, Vol.5 (4), p.287-298
Main Authors: McGrane, Mary M., Essery, Eve, Obbagy, Julie, Lyon, Joan, MacNeil, Patricia, Spahn, Joanne, Van Horn, Linda
Format: Article
Language:English
Subjects:
Age
Blood pressure
Cardiology
Cardiovascular disease
Clinical trials
Cohort analysis
Cross-sectional studies
Dairy products
Diet
Disease prevention
Heart
Hypertension
Medicine
Medicine & Public Health
Milk
Mortality
Nutrition research
Peptides
Potassium
Proteins
Systematic review
Vitamin D
Womens health
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Summary:Hypertension is a major risk factor for development of stroke, coronary heart disease, heart failure, and end-stage renal disease. In a systematic review of the evidence published from 2004 to 2009, the 2010 Dietary Guidelines Advisory Committee (DGAC) concluded there was moderate evidence of an inverse relationship between the intake of milk and milk products (dairy) and blood pressure. This review synthesizes results from studies published over the past year on the relationship between dairy intake, blood pressure, and hypertension risk. The influence of dairy micronutrients including calcium, vitamin D, potassium, and phosphorous on blood pressure and incident hypertension is examined. Emerging research on bioactive dairy peptides is also reviewed. Lastly, recent evidence on effects of dairy fat content on blood pressure and hypertension risk, and the impact of inclusion of low-fat dairy in dietary patterns is also investigated.
ISSN:1932-9520
1932-9563
DOI:10.1007/s12170-011-0181-5