Autor según el artículo: Jordi Salas-Salvado; Estefania Toledo; Miguel Delgado Rodriguez; Ramon Estruch; Dolores Corella; Enrique Gomez-Gracia; Miquel Fiol; Rosa M. Lamuela-Raventos; Helmut Schröder; Fernando Aros; Emilio Ros; Valentina Ruiz-Gutierrez; Jose Lapetra; Manuel Conde-Herrera; Guillermo Saez; Ernest Vinyoles; Miguel A. Martinez-Gonzalez

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: SALAS SALVADÓ, JORGE; Estefania Toledo; Miguel Delgado Rodriguez; Ramon Estruch; Dolores Corella; Enrique Gomez-Gracia; Miquel Fiol; Rosa M. Lamuela-Raventos; Helmut Schröder; Fernando Aros; Emilio Ros; Valentina Ruiz-Gutierrez; Jose Lapetra; Manuel Conde-Herrera; Guillermo Saez; Ernest Vinyoles; Miguel A. Martinez-Gonzalez

Palabras clave: Low fat dairy products Blood pressure Cardiovascular risk

Resumen: High blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12-month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake (-4.2 (95% CI -6.9, -1.4) and -1.8 (95% CI -3.2, -0.4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.

Grupo de investigación: Alimentació, Nutrició, Creixement i Salut Mental

Áreas temáticas: Bioquímica i biotecnologia Bioquímica y tecnología Biochemistry and technology

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 0007-1145

Identificador del autor: N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D

Fecha de alta del registro: 2016-06-13

Página final: 67

Volumen de revista: 101

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/lowfat-dairy-products-and-blood-pressure-followup-of-2290-older-persons-at-high-cardiovascular-risk-participating-in-the-predimed-study/F784911A0CF1CC8723F5B30F9086FD09

DOI del artículo: 10.1017/S0007114508981496

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2009

Página inicial: 59

Tipo de publicación: Article Artículo Article