Higher lacto-vegetarian dietary score is associated with reduced risk of postmenopausal osteoporosis: A case-control study in a sample of Iranian postmenopausal women

Ansari, Shakila; Abbasi, Behnood; Saneei, Parvane; Heidari, Zahra; Saraf‐Bank, Sahar

doi:10.1016/j.nutres.2023.08.003

Cited by 4 publications

(1 citation statement)

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“…Dairy products, such as milk and yogurt, are good sources of potassium, calcium, and proteins of high biological value (Mirmiran et al., 2016 ). These properties make dairy consumption as a protective way against many chronic disease such as diabetes, metabolic syndrome (Bhavadharini et al., 2020 ), osteoporosis (Ansari et al., 2023 ), and HTN (Feng et al., 2022 ) The Dietary Approaches to Stop HTN (DASH) is the most successful dietary pattern observed to minor blood pressure (BP) (Filippou et al., 2020 ). The advantageous impact of DASH diet on HTN seems to be more than vegetarian patterns (Appel et al., 2006 ), recommending a probable impact of other components such as dairy products.…”

Section: Introductionmentioning

confidence: 99%

The relationship between fermented and nonfermented dairy products consumption and hypertension among premature coronary artery disease patients: Iran premature coronary artery disease study

Ansari,

Mohammadifard,

Hajihashemi

et al. 2024

Food Science & Nutrition

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Dairy products may affect hypertension (HTN) risk. The aim of this study was to examine the association between fermented and nonfermented dairy foods and HTN in a sample of premature coronary artery disease (PCAD) subjects. This cross‐sectional study was performed on 1854 PCAD patients. A 110‐item food frequency questionnaire was used to assess dietary intakes. HTN was considered if systolic blood pressure was 140 mmHg and higher and/or diastolic blood pressure was 90 mmHg and higher. The odds ratio of HTN across the quartiles of different types of dairy products was evaluated by binary logistic regression. The mean (SD) of dairy products consumption was 339.8 (223.5) g/day, of which 285.4 g/day was fermented dairy products. In the crude model, participants in the fourth quartile of fermented dairy products had lesser risk of HTN compared to the bottom quartile (OR = 0.70, 95% CI: 0.52, 0.96; p for trend = .058). However, after considering the possible confounders, the significance disappeared. Subjects in the top quartile of high‐fat fermented dairy products had 34% lower risk for HTN compared to the bottom quartile (95% CI: 0.49, 0.88; p for trend < .001). Adjustment for potential risk factors weakened the association but remained significant (OR = 0.73, 95% CI: 0.53, 1.01; p for trend = .001). Nonsignificant relation was detected between low‐fat fermented, low‐fat nonfermented, and high‐fat nonfermented dairy products and HTN. Moderate consumption of high‐fat fermented dairy products, in a population with low consumption of dairy foods, might relate to reduced likelihood of HTN.

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