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Low‐fat dairy intake improves endothelial function in subjects with pre‐hypertension or stage I hypertension and impaired endothelial dysfunction
Author(s) -
Maki Kevin,
Rains Tia,
Schild Arianne,
Dicklin Mary,
Lawless Andrea,
Kelley Kathleen,
Park Keigan
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1078.5
Subject(s) - medicine , crossover study , meal , endothelial dysfunction , blood pressure , endocrinology , reactive hyperemia , zoology , placebo , biology , alternative medicine , pathology , vasodilation
This was a subgroup analysis of subjects with baseline endothelial dysfunction [EndoPAT reactive hyperemia index (RHI) ≤1.67] from a randomized crossover trial which assessed the effects of 5 wk consumption of low‐fat dairy (1 serving/d each of 1% fluid milk, low‐fat cheese and low‐fat yogurt) vs. non‐dairy products (1 serving/d each of apple juice, pretzels and cereal bar) on vascular function, systolic (SBP) and diastolic (DBP) blood pressures, and plasma lipids. Subjects were 14 men and women (mean age 56.7 yr, body mass index 29.5 kg/m 2 ) with pre‐hypertension or stage I hypertension (mean resting SBP/DBP 128.1/79.5 mm Hg) while not receiving antihypertensive medications. At the end of each treatment period, a standard breakfast meal challenge including 2 servings of study products was administered. Pre‐meal RHI was significantly higher in the dairy vs. non‐dairy condition (2.32 vs. 1.50, p = 0.002), but 2‐hr post‐meal RHI (2.34 vs. 2.27) did not differ. Mean SBP and DBP values from pre‐meal to 3.5‐hr post‐meal (SBP, 124.1 vs. 121.3; DBP, 75.5 vs. 73.1 mm Hg) did not differ significantly between treatments. Higher pre‐meal RHI after 5 wk of dairy consumption is consistent with the hypothesis that dairy foods might be of value in those with endothelial dysfunction and further research is warranted to investigate this possibility. Funded by Dairy Research Institute