https://www.mdlinx.com/family-medicine/medical-news-article/2016/12/15/epidemiology-hypertension-incidence-dairy-products-milk-calcium-prospective-studies/6982295/?
The Journal of Nutrition, 12/15/2016
Talaei
M, et al. – The analysis of the available data suggests that baseline
dairy food intake, and specifically that of milk, may lessen the risk of
developing hypertension in Chinese adults, and this may not be
connected with the calcium component.
Methods
- 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.
Results
- 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).
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