Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/54889
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
Hipertensió
Dietoteràpia
Espanya
Malalties cardiovasculars
Edible oils and fats
Dairy products
Mediterranean cooking
Older people
Hypertension
Diet therapy
Spain
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.
Note: Reproducció del document publicat a: http://dx.doi.org/10.1017/S0007114508981496
It is part of: British Journal of Nutrition, 2008, vol. 101, num. 1, p. 59-67
Related resource: http://dx.doi.org/10.1017/S0007114508981496
URI: http://hdl.handle.net/2445/54889
ISSN: 0007-1145
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Files in This Item:
File Description SizeFormat 
561663.pdf91.44 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.