Articles producció científica> Bioquímica i Biotecnologia

Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study.

  • Datos identificativos

    Identificador: PC:1706
    Handle: https://hdl.handle.net/20.500.11797/PC1706
    Autores:
    Jordi Salas-SalvadoEstefania ToledoMiguel Delgado RodriguezRamon EstruchDolores CorellaEnrique Gomez-GraciaMiquel FiolRosa M. Lamuela-RaventosHelmut SchröderFernando ArosEmilio RosValentina Ruiz-GutierrezJose LapetraManuel Conde-HerreraGuillermo SaezErnest VinyolesMiguel A. Martinez-Gonzalez
    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.

  • Otros:

    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
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2009
    Página inicial: 59
    Tipo de publicación: Article Artículo Article

  • Palabras clave:

    Productes lactis en nutrició humana
    Pressió arterial
    Sistema cardiovascular -- Malalties -- Factors de risc
    Low fat dairy products
    Blood pressure
    Cardiovascular risk
    Bioquímica i biotecnologia
    Bioquímica y tecnología
    Biochemistry and technology
    0007-1145

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