Effects of non-fat dairy products added to the routine diet on vascular function: a randomized controlled crossover trial

Nutrition, Metabolism, and Cardiovascular Diseases : NMCD
Daniel R MachinHirofumi Tanaka

Abstract

High consumption of low- and non-fat dairy products is associated with reduced risk of high blood pressure (BP) and central arterial stiffness. However, interventional studies to determine if the addition of non-fat dairy products to the diet is capable of reducing central BP and improving vascular function are lacking. The aim of this study was to determine if the solitary addition of non-fat dairy products to the normal routine diet would reduce central BP and improve vascular function in middle-aged and older adults with elevated BP. Using a randomized, crossover intervention study design, forty-nine adults (44% men, 53 ± 2 years, 170 ± 2 cm, 88 ± 3 kg; mean ± SEM) with elevated BP (134 ± 1/81 ± 1 mm Hg) underwent a High Dairy condition (+4 servings/day of conventional non-fat dairy products) and No Dairy condition (+4 servings/day fruit products) in which all dairy products were removed. Both dietary conditions lasted 4 weeks with a 2-week washout before crossing over into the alternate condition. The High Dairy condition produced reductions in central systolic BP (-3 ± 1 mm Hg) and carotid-femoral pulse wave velocity (-0.5 ± 0.1 m/sec), with a concomitant increase in brachial flow-mediated dilation (+1.1 ± 0.4%) and cardio...Continue Reading

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Citations

May 10, 2018·Annals of the New York Academy of Sciences·Andreana P HaleyHirofumi Tanaka
Jun 3, 2017·World Journal of Diabetes·Kristina S PetersenPeter M Clifton
Aug 17, 2021·Heart, Lung & Circulation·Ioana MozosConstantin Tudor Luca

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