Effects of low‐fat dairy intake on blood pressure and endothelial function in subjects with pre‐hypertension or stage I hypertension

Abstract

This randomized crossover trial assessed the effects of 5 wk of consuming low‐fat dairy (1 serving/d each of 1% fluid milk, low‐fat cheese and low‐fat yogurt) vs. non‐dairy products (1 serving/d each of apple juice, pretzels and cereal bar) on vascular function (EndoPAT), systolic (SBP) and diastolic (DBP) blood pressures, and plasma lipids. Subjects were 62 men and women (mean age 54.5 yr, body mass index 29.2 kg/m2) with pre‐hypertension or stage I hypertension (mean resting SBP/DBP 129.8/80.8 mm Hg) while not receiving antihypertensive medications. A standard breakfast meal challenge including 2 servings of study products was administered at the end of each treatment period. Dairy and non‐dairy treatments did not produce significantly different mean SBP or DBP from pre‐meal to 3.5‐hr post‐meal (SBP, 126.3 vs. 124.9; DBP, 76.5 vs.75.7 mm Hg), pre‐meal (2.35 vs. 2.20) or 2‐hr post‐meal (2.33 vs. 2.30) EndoPAT reactive hyperemia index, and pre‐meal (22.5 vs. 23.8) or 2‐hr post‐meal (12.4 vs. 13.2) augmentation index. Fasting lipoprotein lipid (total, LDL, HDL and non‐HDL cholesterol and triglyceride) values also did not differ between treatments. In conclusion, no significant effects of consuming low‐fat dairy products, compared with low‐fat non‐dairy products, were observed for blood pressure, measures of vascular function or lipid variables.Funded by Dairy Research Institute