September 23, 2015Open Access
Longitudinal association of dairy consumption with the changes in blood pressure and the risk of incident hypertension: the Framingham Heart Study
Key Result
Each additional serving of yoghurt per week was associated with a 6% reduced risk of incident hypertension over a median 14.6-year
Study Design
Type
Cohort (n=2,636)
Multicenter
No
Structured PICO
Does higher dairy consumption reduce longitudinal increases in blood pressure and prevent incident hypertension in adults?
P
Population
2,636 adults from the Framingham Heart Study Offspring Cohort, free of hypertension at baseline, followed for a median of 14.6 years to assess the association between dairy consumption and incident hypertension.
E
Exposure
Dairy consumption (including total dairy foods, total low-fat/fat-free dairy foods, low-fat/skimmed milk, and yoghurt) assessed by a validated food frequency questionnaire.
C
Comparator
Lower levels of dairy consumption (e.g., <1 serving/day for total dairy or <1 serving/week for specific dairy groups).
O
Outcome
Annualised change in blood pressure (SBP and DBP) and risk of incident hypertension (defined as SBP ≥140 mmHg, DBP ≥90 mmHg, or anti-hypertensive medication use).surrogate
Higher consumption of dairy products, particularly low-fat dairy and yogurt, is associated with smaller longitudinal increases in blood pressure and a reduced risk of developing hypertension.
Main Result
Effect estimate: 6% reduced risk per additional serving (95% CI 1, 10)
p-value: p=0.01
Abstract
We aimed to examine the longitudinal association of dairy consumption with the changes in blood pressure (BP) and the risk of incident hypertension (HTN) among adults. This study included 2636 Framingham Heart Study Offspring Cohort members who participated in the 5th through 8th examinations (1991-2008) and were free of HTN at their first examination during the follow-up. Data collected at each examination included dietary intake (by a validated FFQ), BP (following standardised procedures) and anti-hypertensive medication use (by physician-elicited self-report). HTN was defined as systolic BP (SBP)≥140 mmHg, or diastolic BP (DBP)≥90 mmHg or anti-hypertensive medication use. We used repeated-measure and discrete-time hazard regressions to examine the associations of dairy consumption with the annualised BP change (n 2075) and incident HTN (n 2340; cases=1026), respectively. Covariates included demographic, lifestyle, overall diet quality, metabolic factors and medication use. Greater intakes of total dairy foods, total low-fat/fat-free dairy foods, low-fat/skimmed milk and yoghurt were associated with smaller annualised increments in SBP and a lower risk of projected HTN incidence. However, with the exception of total dairy foods and yoghurt, these inverse associations with HTN risk were attenuated as the follow-up time increased. For yoghurt, each additional serving was associated with 6 (95 % CI 1, 10) % reduced risk of incident HTN. Total dairy and total low-fat/fat-free dairy intakes were found to be inversely related to changes in DBP. Dairy consumption, as part of a nutritious and energy-balanced diet pattern, may benefit BP control and prevent or delay the onset of HTN.
Cite This Study
Wang et al. (Wed,) conducted a cohort in Hypertension (n=2,636). Yoghurt consumption vs. Lower consumption was evaluated on Incident hypertension (6% reduced risk per additional serving, 95% CI 1, 10, p=0.01). Each additional serving of yoghurt per week was associated with a 6% reduced risk of incident hypertension over a median 14.6-year.