Low-Fat Milk Cuts Hypertension

February 21, 2008: 12:00 AM EST

Women with the highest average intakes of low-fat dairy (between 2.0 and 9.6 servings per day) were 11 percent less likely to develop hypertension, compared with women with the lowest average intake (less than 0.27 servings per day), according to Harvard researchers. They studied 28,886 women with an average age of 54 and assessed their dietary intakes using a semi-quantitative food frequency questionnaire (FFQ). Over the course of ten years of follow-up 8,710 cases of hypertension were recorded. Reductions in the risk of hypertension were reported for both dietary calcium (13 percent decrease) and dietary vitamin D (5 percent decrease). However, the benefits were not found when the researchers considered supplemental calcium and vitamin D. High-fat dairy products were not associated with any changes in the risk of hypertension.

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