- The analysis included 37,124 Chinese men and women aged 45–74 y who took an interest in the Singapore Chinese Health Study in 1993–1998.
- The subjects incorporated in the present study had no history of cancer, hypertension, or cardiovascular disease at baseline and completed °1 follow-up interview.
- Diet at baseline was surveyed by utilizing a validated 165-item semiquantitative food-frequency questionnaire.
- The occurrence of new, physician-diagnosed hypertension was found out through follow-up interviews during 1999–2004 and 2006–2010.
- The Cox proportional hazard regression method was utilized to compute HRs and 95% CIs with adjustment for potential confounders.
- The results of this study showed that dairy food intake was inversely connected with the risk of hypertension in a dose-dependent manner: HRs across quartiles were 1.00 (lowest quartile, reference), 0.97 (95% CI: 0.92, 1.02), 0.98 (95% CI: 0.92, 1.03), and 0.93 (95% CI: 0.88, 0.98) (P-trend = 0.01).
- Milk accounted for ∼80% of all dairy products consumed in this populace.
- Findings revealed that daily milk drinkers had a lower danger of hypertension (HR: 0.94; 95% CI: 0.89, 0.99) than did nondrinkers.
- In addition, nondairy calcium intake contributed 80% of aggregate calcium intake.
- Although dairy calcium intake was connected with a lower risk of hypertension (HR comparing extreme quartiles: 0.88; 95% CI: 0.83, 0.94; P-trend < 0.001), there was no relationship for nondairy calcium intake (HR: 1.02; 95% CI: 0.94, 1.10; P-trend = 0.58).