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Title: Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study
Author: Toledo, Estefanía
Delgado-Rodríguez, Miguel
Estruch Riba, Ramon
Salas Salvadó, Jordi
Corella Piquer, Dolores
Gómez Gracia, Enrique
Fiol Sala, Miguel
Lamuela Raventós, Rosa Ma.
Schröder, Helmut
Arós, Fernando
Ros Rahola, Emilio
Ruiz-Gutiérrez, Valentina
Lapetra, José
Conde Herrera, Manuel
Sáez Tormo, Guillermo
Vinyoles, Ernest
Martínez-González, Miguel Ángel, 1957-
Keywords: Olis i greixos comestibles
Productes lactis
Cuina mediterrània
Persones grans
Malalties cardiovasculars
Edible oils and fats
Dairy products
Mediterranean cooking
Older people
Diet therapy
Cardiovascular diseases
Issue Date: 20-May-2008
Publisher: Cambridge University Press
Abstract: High blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.
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It is part of: British Journal of Nutrition, 2008, vol. 101, num. 1, p. 59-67
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ISSN: 0007-1145
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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