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

• Published in: Current cardiovascular risk reports Vol. 5; no. 4; pp. 287 - 298
• Main Authors: McGrane, Mary M., Essery, Eve, Obbagy, Julie, Lyon, Joan, MacNeil, Patricia, Spahn, Joanne, Van Horn, Linda
• Format: Journal Article
• Language: English
• Published: New York Current Science Inc 01.08.2011; Springer Nature B.V
• 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; United States > US; Netherlands; Spain; Hypertension (HTN); Calcium; Vitamin D; Dairy; Dietary Patterns; Blood Pressure (BP); Lactotripeptides
• ISSN: 1932-9520; 1932-9563
• DOI: 10.1007/s12170-011-0181-5

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.