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Dairy Consumption, Blood Pressure, and Risk of Hypertension: An Evidence-Based Review of Recent Literature

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Abstract

Hypertension is a major risk factor for development of stroke, coronary heart disease, heart failure, and end-stage renal disease. In a systematic review of the evidence published from 2004 to 2009, the 2010 Dietary Guidelines Advisory Committee (DGAC) concluded there was moderate evidence of an inverse relationship between the intake of milk and milk products (dairy) and blood pressure. This review synthesizes results from studies published over the past year on the relationship between dairy intake, blood pressure, and hypertension risk. The influence of dairy micronutrients including calcium, vitamin D, potassium, and phosphorous on blood pressure and incident hypertension is examined. Emerging research on bioactive dairy peptides is also reviewed. Lastly, recent evidence on effects of dairy fat content on blood pressure and hypertension risk, and the impact of inclusion of low-fat dairy in dietary patterns is also investigated.

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Authors and Affiliations

  1. US Department of Agriculture, Center for Nutrition Policy and Promotion, 3101 Park Center Drive, Room 1034, Alexandria, VA, 22302–1594, USA

    Mary M. McGrane, Eve Essery, Julie Obbagy, Joan Lyon, Patricia MacNeil & Joanne Spahn

  2. Department of Preventive Medicine, Northwestern University, 680 N Lake Shore Drive Ste 1400, Chicago, IL, 60611, USA

    Linda Van Horn

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  1. Mary M. McGrane
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  2. Eve Essery
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Correspondence to Linda Van Horn.

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McGrane, M.M., Essery, E., Obbagy, J. et al. Dairy Consumption, Blood Pressure, and Risk of Hypertension: An Evidence-Based Review of Recent Literature. Curr Cardiovasc Risk Rep 5, 287–298 (2011). https://doi.org/10.1007/s12170-011-0181-5

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