https://academic.oup.com/ajh/advance-article-abstract/doi/10.1093/ajh/hpx220/4818397?redirectedFrom=fulltext
American Journal of Hypertension, hpx220, https://doi.org/10.1093/ajh/hpx220
Published:
15 February 2018
Article history
Abstract
BACKGROUND
High
blood pressure (HBP) is a major cardiovascular disease (CVD) risk
factor. Clinical trials including Dietary Approaches to Stop
Hypertension (DASH) have demonstrated beneficial effects of dairy
consumption on risks of HBP and CVD. Yogurt, a fermented dairy product,
may independently be related to CVD risk.
OBJECTIVE
To
evaluate the association between yogurt consumption and CVD risk among
hypertensive individuals in 2 large cohorts and to determine whether the
association differs among those whose eating pattern more closely
resembles the DASH diet.
METHODS
Overall,
55,898 female Nurses’ Health Study (NHS) and 18,232 male Health
Professionals Follow-Up Study (HPFS) participants with prevalent HBP
were included. Cumulative average estimates of yogurt intake from
validated food frequency questionnaires were related to verified
self-reported CVD outcomes using Cox proportional hazards models. Hazard
ratios and 95% confidence intervals (CI) were adjusted for CVD risk
factors, medications, and diet covariates.
RESULTS
Yogurt intake was inversely associated with CVD risk (myocardial infarction and stroke) among hypertensive participants (P
<0.01 in both cohorts). Among participants consuming ≥2
servings/week of yogurt, NHS women had a 17% (95% CI: 0.74–0.92) lower
risk while HPFS men experienced a 21% (95% CI: 0.66–0.96) lower CVD risk
compared to those who consumed <1 serving/month. Regular yogurt
consumers with higher DASH diet scores had 16% (95% CI: 0.73–0.96) and
30% (95% CI: 0.57–0.85) CVD risk reductions in the 2 cohorts,
respectively.
CONCLUSION
Hypertensive
men and women who consumed ≥2 servings/week of yogurt, especially in
the context of a healthy diet, were at lower risk for developing CVD.
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