Dairy Consumption, Blood Pressure, and Risk of Hypertension: An Evidence-Based Review of Recent Literature
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Dairy Consumption, Blood Pressure, and Risk of Hypertension: An Evidence-Based Review of Recent Literature Mary M. McGrane & Eve Essery & Julie Obbagy & Joan Lyon & Patricia MacNeil & Joanne Spahn & Linda Van Horn
Published online: 3 June 2011 # Springer Science+Business Media, LLC 2011
Abstract Hypertension is a major risk factor for development of stroke, coronary heart disease, heart failure, and endstage 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.
M. M. McGrane : E. Essery : J. Obbagy : J. Lyon : P. MacNeil : J. Spahn US Department of Agriculture, Center for Nutrition Policy and Promotion, 3101 Park Center Drive, Room 1034, Alexandria, VA 22302–1594, USA
Introduction
M. M. McGrane e-mail: [email protected] E. Essery e-mail: [email protected] J. Obbagy e-mail: [email protected] J. Lyon e-mail: [email protected] P. MacNeil e-mail: [email protected] J. Spahn e-mail: [email protected] L. Van Horn (*) Department of Preventive Medicine, Northwestern University, 680 N Lake Shore Drive Ste 1400, Chicago, IL 60611, USA e-mail: [email protected]
Keywords Hypertension (HTN) . Blood Pressure (BP) . Dairy . Calcium . Vitamin D . Lactotripeptides . Dietary Patterns
Hypertension (HTN) is highly prevalent and a major risk factor for development of stroke, coronary heart disease, heart failure, and end-stage renal disease in the United States and throughout the world [1, 2]. The American Heart Association (AHA) reports that 33.6% of Americans 20 years and older have HTN and the prevalence of HTN is similar among men and women (34.4% and 32.6%, respectively). An additional 37.4% of American adults have prehypertension. Among African Americans, the incidence of HTN is one of the highest in the world, at >43% [3]. High blood pressure (BP) is the second leading preventable cause of mortality in the United States, after smoking, and BP-associated diseases are the leading causes of morbidity and mortality in the United States and worldwide [4, 5]. The Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure (JNC 7) reports that mortality from both ischemic heart disease and stroke increases linearly with increased BP for persons between the ages of 40 and 90
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