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The Addition of Non‐Fat Dairy Products to the Routine Diet Reduces Systolic Blood Pressure in Obese Individuals
Author(s) -
Machin Daniel R,
Mouton Melissa,
Lee Victor JS,
Park Wonil,
Fallow Bennett A,
Tanaka Hirofumi
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.368.6
Subject(s) - blood pressure , medicine , crossover study , dairy foods , diastole , obesity , zoology , food science , placebo , biology , alternative medicine , pathology
High consumption of milk and milk products is associated with reduced risk of high blood pressure (BP). Currently, it is not clear if the addition of conventional dairy products as part of the normal routine diet is capable of reducing BP. Using the randomized, controlled, crossover study design, we determined the efficacy of conventional non‐fat dairy products for lowering arterial BP in middle‐aged and older obese adults with elevated BP. Twelve adults with elevated BMI and BP (age 55±13 years, BMI 31±6 kg/m2; BP 136±6/80±13 mmHg) underwent high dairy condition (HD) or isocaloric non‐dairy condition (ND) for 4 weeks with a 2‐week washout before crossing over. Four daily servings of non‐fat dairy products and fruit products were added to their regular diet in HD and ND while keeping the total caloric intake the same. Body weight did not change throughout the study period. Reductions in systolic BP were greater (P<0.001) in the HD vs ND condition (−10±4 vs 4±7 mmHg) whereas diastolic BP did not change (0±6 vs 1±6 mmHg). We concluded that the addition of four servings of non‐fat dairy products to the normal diet is an effective strategy for reducing BP in obese individuals with elevated blood pressure. Supported by the Dairy Research Institute. Grant Funding Source : Dairy Research Institute