HYPERTENSION

New Study Suggests Lowfat Milk May Play A Role In Preventing High Blood Pressure
(12/2005)

Hypertension, or high blood pressure, affects one in four Americans, but a new study suggests that what's filling your glass at mealtimes may help reduce your risk. Published today in the American Journal of Clinical Nutrition, the study found that people who drink lowfat milk may be at a lower risk of developing hypertension, which is a key risk factor for heart disease and stroke.

Researchers at the University of Navarra in Pamplona, Spain, in cooperation with Harvard University analyzed the diets and risk factors of nearly 6,000 adult men and women over a 27-month period. Participants ranged from one to three servings of dairy foods each day, and those who consumed lowfat options were less likely to develop hypertension. Ninety-two percent of the lowfat dairy intake in the study was attributed to milk. There was no association found between full-fat dairy foods and hypertension risk.


The Dairy Connection
The Navarra study is just one of many studies that support a possible role of lowfat milk and milk products in the prevention of hypertension. For example, The DASH study (Dietary Approaches to Stop Hypertension) found that a diet rich in lowfat milk and milk products (3 servings per day) and fruits and vegetables (8-10 servings) can help lower blood pressure.

Other studies suggest that nutrients found in milk - calcium, potassium and magnesium - may play an important role in maintaining normal blood pressure.


Milk the Dietary Guidelines
Another risk factor for hypertension is poor diet. While lowfat dairy has always been recommended as part of a healthy diet, most Americans still do not get enough of it.

According to the 2005 Dietary Guidelines and MyPyramid recommendations, Americans should include at least 3 servings of lowfat milk or milk products in their diet every day. This will ensure adequate consumption of nine essential nutrients including calcium, potassium and magnesium.