Dairy and Hypertension
Dairy and hypertension
Dietary interventions to control blood pressure can be an attractive approach for many hypertensive patients. A fairly large body of observational evidence suggests an association between the consumption of dairy products and reduced blood pressure, but some conflicting findings have prompted further investigation. The review describes findings from various large-scale studies to put the research into perspective. Current consensus is that the consumption of fermented dairy can contribute to reduced blood pressure while intake of low-fat dairy may be associated with a beneficial or neutral effect. The beneficial effect appears to derive from the complete nutritional profile of dairy and not solely from calcium, with special emphasis on the combined effect of minerals, vitamins, proteins, essential fatty acids and certain peptide sequences in dairy. Regular intake of low-fat dairy as part of a balanced diet therefore remains a meaningful approach to ensuring good health.