Dairy and blood pressure: a fresh look at the evidence

Abstract

The Dietary Guidelines for Americans, 2010 indicated there is moderate evidence for an association between the consumption of dairy foods and lower blood pressure in adults; however, it also stated that more evidence was needed, especially in clinical trials, to fully delineate a causal relationship. The purpose of this review is to provide background by examining the historical literature and the evidence reviewed by the 2010 Dietary Guidelines Advisory Committee, to examine the gaps in knowledge indicated by that committee, and to determine if recently published evidence is sufficient to elucidate or dismiss an association between dairy foods and blood pressure maintenance. Examination of the newly published literature, together with evaluation of the evidence as a whole, shows that the preponderance of evidence indicates dairy foods are beneficially associated with blood pressure; however, additional research is necessary to identify the mechanism of action of dairy foods. New evidence should come from carefully designed clinical trials that examine not only blood pressure outcomes but also the ability of dairy foods to affect the vasculature.

The role of Yogurt in improving the quality of the American diet and meeting dietary guidelines

“…A systematic review of the literature, published in 2011, concluded that the evidence from 19 prospective cohort studies was suggestive of a protective effect of dairy consumption on the risk of overweight and obesity . Most recently, a prospective study of more than 33,000 women in Sweden found an inverse association between total dairy food intake and risk of myocardial infarction, and a recent review concluded that the preponderance of evidence indicates dairy foods are beneficially associated with lower blood pressure . Another recent meta‐analysis of seven cohort studies showed the overall positive role of dairy consumption on the risk of T2D, and a subgroup analysis suggested that milk and yogurt consumption were most strongly associated with overall risk reduction compared to high‐fat dairy .…”

“…50 Most recently, a prospective study of more than 33,000 women in Sweden found an inverse association between total dairy food intake and risk of myocardial infarction, 51 and a recent review concluded that the preponderance of evidence indicates dairy foods are beneficially associated with lower blood pressure. 52 Another recent meta-analysis of seven cohort studies showed the overall positive role of dairy consumption on the risk of T2D, and a subgroup analysis suggested that milk and yogurt consumption were most strongly associated with overall risk reduction compared to high-fat dairy. 53 In contrast, low-level dairy consumption, for example in the case of self-perceived lactose intolerance, results in lower intakes of calcium and other nutrients and is associated with hypertension and diabetes in adults.…”

Dairy and Cardiovascular Disease: A Review of Recent Observational Research

“…Excluded from the review were studies that pertained to dairy consumption and known risk factors for CVD, such as elevated blood lipids, hypertension, and type 2 diabetes. Recent reviews on the subject of dairy/dairy components and their relationship with cardiometabolic health [8], blood pressure [9], and type 2 diabetes [10] are available for reference.…”

Cholesterol Concentrations and Lipolytic Characteristics of Commercial Bovine and Caprine Milk Yogurts during Four Weeks Refrigerated Storage

“…bulgaricus, characterized by a smooth, viscous gel with delicate walnutty flavor [1][2][3]. It is especially popular in Europe, North America and the Middle East.…”