Intake Of Low-fat Dairy Products Research Articles

The association between dairy products and the risk of COVID-19.

BackgroundThe fast spread of the coronavirus disease 2019 (COVID-19) epidemic and its high mortality were quickly noticed by the health community. Dairy products have been recognized as part of a healthy diet that helps strengthen body immunity and prevent infections. The present study can provide a comprehensive picture of the associations between dairy products consumption and COVID-19 incidence.MethodsThis study was undertaken on 8801 adults participants of Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd (TAMIZ) study aged 20 to 70 years. Data on dietary intakes were obtained using a validated food frequency questionnaire (FFQ). Multivariable logistic regression analysis was used to assess the association between dairy consumption and COVID-19.ResultOur finding indicated that moderate intake of total dairy (OR: 0.63, 95% CI 0.46–0.87, P-trend = 0.97) could reduce the odds of COVID-19 and higher intake of low-fat dairy products (OR: 0.51 CI: 0.37–0.69, p-trend < 0.001) and low-fat milk (OR: 0.47 CI: 0.35–0.64, p-trend < 0.001) had a protective effect on COVID-19 after adjusting for confounders. However, higher intake of high-fat-dairy-product (OR: 1.40 CI: 1.09–1.92, p-trend = 0.03), high-fat milk (OR: 1.54 CI: 1.20–1.97, p-trend < 0.001), total yogurt (OR: 1.40 CI: 1.04–1.89, p-trend = 0.01), cheese (OR: 1.80 CI: 1.27–2.56, p-trend = 0.001), and butter (OR: 1.80 CI: 1.04–3.11, p-trend = 0.02) were related to increase the odds of COVID-19.ConclusionsModerate intake of total dairy could reduce odds of COVID-19 by 37% and, a higher intake of low-fat dairy products had a protective role on COVID-19. Although our study has promising results, stronger clinical studies are needed.

Associations of dietary patterns with blood pressure and markers of subclinical arterial damage in adults with risk factors for CVD.

Unhealthy diet is a modifiable risk factor leading to subclinical arterial damage (SAD), high BP and CVD. It was aimed to investigate the possible associations of dietary patterns (DPs) with SAD in adults having multiple CVD risk factors. Dietary intake was evaluated through two 24-h dietary recalls and principal component analysis was used to identify DPs. Oscillometry, applanation tonometry with pulse wave analysis and carotid ultrasound were used to assess peripheral and aortic BP, arterial stiffness and pressure wave reflections. Laiko University Hospital, Athens, Greece. A total of 470 individuals (53·1 ± 14·2 years) with CVD risk factors were enrolled. A pattern characterised by increased consumption of whole-grain cereals, white meat and reduced consumption of sugar was positively associated with common carotid compliance (β = 0·01, 95 % CI 0·00, 0·01), whereas a pattern high in refined cereals, red and processed meat was positively associated with brachial but not aortic systolic pressure (β = 1·76, 95 % CI 0·11, 3·42) and mean arterial pressure (MAP) (β = 1·18, 95 % CI 0·02, -2·38). Low consumption of low-fat dairy products, high consumption of full-fat cheese and butter was positively associated with MAP (β = 0·97, 95 % CI 0·01, 1·95). Increased consumption of vegetables, fruits, fresh juices, fish and seafood was inversely associated with augmentation index (AIx) (β = -1·01, 95 % CI -1·93, -0·09). Consumption of whole grains, white meat, fruits/vegetables, fish/seafood and avoidance of sugar was associated with improved SAD. Preference in refined grains, red/processed meat, high-fat cheese/butter and low intake of low-fat dairy products were associated with BP elevation. Future studies are needed to confirm the present findings.

Risk of Kidney Stones: Influence of Dietary Factors, Dietary Patterns, and Vegetarian-Vegan Diets.

Nephrolithiasis is a common medical condition influenced by multiple environmental factors, including diet. Since nutritional habits play a relevant role in the genesis and recurrence of kidney stones disease, dietary manipulation has become a fundamental tool for the medical management of nephrolithiasis. Dietary advice aims to reduce the majority of lithogenic risk factors, reducing the supersaturation of urine, mainly for calcium oxalate, calcium phosphate, and uric acid. For this purpose, current guidelines recommend increasing fluid intake, maintaining a balanced calcium intake, reducing dietary intake of sodium and animal proteins, and increasing intake of fruits and fibers. In this review, we analyzed the effects of each dietary factor on nephrolithiasis incidence and recurrence rate. Available scientific evidence agrees on the harmful effects of high meat/animal protein intake and low calcium diets, whereas high content of fruits and vegetables associated with a balanced intake of low-fat dairy products carries the lowest risk for incident kidney stones. Furthermore, a balanced vegetarian diet with dairy products seems to be the most protective diet for kidney stone patients. Since no study prospectively examined the effects of vegan diets on nephrolithiasis risk factors, more scientific work should be made to define the best diet for different kidney stone phenotypes.

The association between dietary quality indices and serum telomerase activity in patient candidates for CABG.

Diet and dietary habits are major determinants of human telomere length. Telomerase activity is affected mostly by oxidative stress and inflammation. However, the association of telomerase activity with dietary quality indices has not been evaluated before. In the current work, we aimed to test the association of telomerase activity with dietary antioxidant quality score (DAQ), dietary inflammatory index and dietary patterns in patients who were candidate for coronary artery bypass grafting surgery (CABG). In the current cross-sectional study, 454 candidates for the CABG were enrolled from Tehran Heart Center-Coronary Outcome Measurement (THC-COM) cohort. Laboratory measurements included Hb-A1C, serum lipid profile, creatinine, blood urea nitrogen, hematocrit, lipoprotein (LP)-a, telomerase activity, serum vitamin D and C-reactive protein. Dietary status was measured by semiquantitative food frequency questionnaire, and dietary indices were calculated. Dietary patterns were extracted by factor analysis method. High telomerase activity was associated with lower prevalence of myocardial infarction (MI) (P = 0.04), high dietary vitamin E and high total dietary antioxidant quality scores. Telomerase activity in top quartile of neo-traditional dietary pattern was higher than other quartiles (P = 0.021). No significant association between telomerase activity and other dietary patterns was obtained. Higher telomerase activity was also associated with higher serum creatinine and lower LP-(a) concentrations (P < 0.05). To our findings, higher telomerase activity was associated with higher DAQ and lower MI prevalence. It seems that adherence to healthy diet increases serum telomerase activity and reduced telomerase concentration is associated with increased cardio-metabolic risk factors. Moreover, adherence to neo-traditional pattern with higher intake of low-fat dairy products was associated with higher telomerase activity. Level V: A well-designed observational cross-sectional study.

Micronutrient Intake in a Cohort of Italian Adults with Type 1 Diabetes: Adherence to Dietary Recommendations.

Micronutrients are of fundamental importance in maintaining health status. However, data on their dietary intake are few particularly in persons with diabetes. The aim of this study was to evaluate in adults with type 1 diabetes (T1DM) attending a tertiary-level diabetes center in Southern Italy the intake of micronutrients (both vitamins and minerals) and the adherence to recommendations. Seven-day food records of 60 T1DM patients were analyzed. Micronutrient intake was evaluated based on the Italian food composition tables and expressed as amount per 1000 kcal of energy intake to adjust for possible underreporting. Adherence to recommendations for vitamins A, B6, B12, and C and niacin was acceptable in both sexes (ranging from 77% to 100%). Half of the patients did not adhere to folate recommendation, even less to vitamin E, and no patient reached the recommended intake for vitamin D. As for minerals, adherence was low for potassium and selenium (0–23%); intermediate for zinc, copper, and magnesium; low and intermediate for calcium in men and women, respectively; and low for iron in women. In conclusion, the diet followed by T1DM patients may not have a sufficient content of different micronutrients. Therefore, an adequate intake of low-fat dairy products, fish, legumes, and vegetables should be encouraged as components of a healthier dietary pattern.

Dairy consumption in association with weight change and risk of becoming overweight or obese in middle-aged and older women: a prospective cohort study1–3

Studies have reported inconsistent findings on the association between dairy product intake and weight change and obesity. Only a few prospective studies have investigated the role of dairy consumption in both weight change and risk of becoming overweight or obese and whether these associations depend on the initial body weight. We prospectively investigated how dairy product intake was associated with weight change and risk of becoming overweight or obese in initially normal-weight women. We studied 18,438 women aged ≥45 y from the Women's Health Study who were free of cardiovascular disease, cancer, and diabetes and had initial body mass index (BMI; in kg/m(2)) from 18.5 to <25 at baseline. Dairy intake was assessed with the use of a 131-item food-frequency questionnaire. Women self-reported body weight along with obesity-related risk factors on baseline and annual follow-up questionnaires. At each follow-up time, women were categorized as normal weight (BMI: 18.5 to <25), overweight (BMI: 25 to <30), or obese (BMI ≥30). During a mean follow-up of 11.2 y, 8238 women became overweight or obese. Multivariable-adjusted mean ± SD changes in body weight during the follow-up (18 y) were 1.90 ± 0.09, 1.88 ± 0.08, 1.86 ± 0.09, 1.82 ± 0.09, and 1.65 ± 0.09 kg in quintiles 1-5 of total dairy intake, respectively (P-trend = 0.003). Greater intake of high-fat dairy products, but not intake of low-fat dairy products, was associated with less weight gain (P-trend = 0.004). In multivariable-adjusted analyses, lower risk of becoming overweight or obese was observed in the highest quintile of high-fat dairy product intake (HR: 0.92, 95% CI: 0.86, 0.99). Dietary or supplemental calcium or vitamin D was not associated with risk of becoming overweight or obese. Greater consumption of total dairy products may be of importance in the prevention of weight gain in middle-aged and elderly women who are initially normal weight.

Food sources of fat may clarify the inconsistent role of dietary fat intake for incidence of type 2 diabetes

Dietary fats could affect glucose metabolism and obesity development and, thereby, may have a crucial role in the cause of type 2 diabetes (T2D). Studies indicated that replacing saturated with unsaturated fats might be favorable, and plant foods might be a better choice than animal foods. Nevertheless, epidemiologic studies suggested that dairy foods are protective. We hypothesized that, by examining dietary fat and its food sources classified according to fat type and fat content, some clarification regarding the role of dietary fat in T2D incidence could be provided. A total of 26,930 individuals (61% women), aged 45-74 y, from the Malmö Diet and Cancer cohort were included in the study. Dietary data were collected by using a modified diet-history method. During 14 y of follow-up, 2860 incident T2D cases were identified. Total intake of high-fat dairy products (regular-fat alternatives) was inversely associated with incident T2D (HR for highest compared with lowest quintiles: 0.77; 95% CI: 0.68, 0.87; P-trend < 0.001). Most robust inverse associations were seen for intakes of cream and high-fat fermented milk (P-trend < 0.01) and for cheese in women (P-trend = 0.02). High intake of low-fat dairy products was associated with increased risk, but this association disappeared when low- and high-fat dairy were mutually adjusted (P-trend = 0.18). Intakes of both high-fat meat (P-trend = 0.04) and low-fat meat (P-trend < 0.001) were associated with increased risk. Finally, we did not observe significant association between total dietary fat content and T2D (P-trend = 0.24), but intakes of saturated fatty acids with 4-10 carbons, lauric acid (12:0), and myristic acid (14:0) were associated with decreased risk (P-trend < 0.01). Decreased T2D risk at high intake of high- but not of low-fat dairy products suggests that dairy fat partly could have contributed to previously observed protective associations between dairy intake and T2D. Meat intake was associated with increased risk independently of the fat content.

Low-fat and high-fat dairy products are differently related to blood lipids and cardiovascular risk score

Fat content of dairy foods is diverse, potentially leading to varying effects on cardiovascular risk. We studied relationships of low- and high-fat dairy products with lipids and level of cardiovascular risk (assessed by the SCORE equation), in a cross-sectional population survey conducted in three French areas. A sample of 3078 participants aged 35-64 years underwent a standardized cardiovascular risk assessment. Subjects were asked to record the types and amounts of foods and beverages they consumed over a three-consecutive-day period. Dairy products were separated into two groups: the low-fat group comprised milk (including milk in desserts and beverages), yogurts and cottage cheese, whereas other cheeses formed the high-fat group. After adjustment (including physical activity and a diet quality score), the probability of an increased cardiovascular mortality score (≥1%) decreased from the lowest to the highest quartile (Q) of low-fat dairy intake: odds ratio (OR) ORQ1 = 1; ORQ2 = 0.89 (95% confidence interval: 0.73-1.10), ORQ3 = 0.78 (0.63-0.97) and ORQ4 = 0.68 (0.55-0.85) for the first, second, third and fourth quartile, respectively. Results were notably different for high-fat dairy intake: ORQ2 = 1.02 (0.82-1.25); ORQ3 = 0.90 (0.73-1.11); ORQ4 = 1.07 (0.86-1.32). Intake of low-fat dairy products was inversely associated with low-density lipoprotein cholesterol (LDL-C), but no significant independent relationship was found with high-density lipoprotein cholesterol (HDL-C) or triglycerides. None of the lipid parameters was significantly associated with the consumption of high-fat dairy products. Participants with the highest intake of low-fat dairy products had the lowest mortality risk score and exhibited the best LDL-C profile. Such favourable associations were not observed with cheese consumption.

Dairy products are differently related to plasma lipids and cardiovascular risk, depending on their fat content

Purpose: Fat content of dairy foods is diverse, potentially leading to varying effects on cardiovascular risk. We studied relationships of low- and high-fat dairy products with lipids and level of cardiovascular risk, in a cross-sectional population survey conducted in three French areas. Methods: A sample of 3078 participants aged 35-64 years, was randomly selected in 2005-2007 by drawing on polling lists. Participants underwent a standardised cardiovascular risk assessment and were asked to prospectively record the types and amounts of foods and beverages they consumed over a three-consecutive day period. All records were checked by a dietician. Dairy products were separated into two groups: the low-fat group comprised milk (including milk from desserts and beverages), yogurts and cottage cheese, whereas other cheeses formed the high-fat group. The SCORE algorithm was used to assess 10-year risk of cardiovascular mortality. Results: The sample included 50% of men and women with a median age of 50.4 years. The median levels of lipids were 5.67 mmol/l (total cholesterol), 3.56 mmol/l (LDL-cholesterol), 1.42 mmol/l (HDL-cholesterol) and 1.12 mmol/l (triglycerides). Forty three percent of the sample had a 10-year risk of cardiovascular mortality ≥ 2%. After adjustment (including level of education, physical activity and a diet quality score), the probability of an increased 10-year risk of cardiovascular mortality (SCORE ≥ 2%) decreased from the bottom first to the top fourth quartile (Q) of low-fat dairy product intake: ORQ1 (odds ratio)=1; ORQ2=0.74 [95% confidence interval: 0.60-0.91], ORQ3=0.65 [0.52-0.80], and ORQ4=0.58 [0.47-0.72] for the first, second, third and fourth quartile, respectively. Results were notably different for high-fat dairy product intake: ORQ2=1.04 [0.84-1.28]; ORQ3=0.96 [0.78-1.19]; ORQ4=1.23 [1.00-1.52]. Intake of low-fat dairy products was inversely associated with low LDL-cholesterol, but no significant relationship was found with HDL-cholesterol or triglycerides. None of the lipid parameters was significantly associated with the consumption of high-fat dairy products. Conclusions: Participants with the highest intake of low-fat dairy products were at the lowest risk of cardiovascular mortality, as assessed by the SCORE equation, and they exhibited the best LDL-cholesterol profile. Despite extensive adjustment, this observation may still be related to differences in lifestyle habits. No significant association was observed between cardiovascular risk and high-fat dairy products.

Dietary patterns, insulin sensitivity and inflammation in older adults

Background/ObjectivesSeveral studies have linked dietary patterns to insulin sensitivity and systemic inflammation, which affect risk of multiple chronic diseases. The purpose of this study was to investigate the dietary patterns of a cohort of older adults, and examine relationships of dietary patterns with markers of insulin sensitivity and systemic inflammation.Subjects/MethodsThe Health, Aging and Body Composition (Health ABC) Study is a prospective cohort study of 3075 older adults. In Health ABC, multiple indicators of glucose metabolism and systemic inflammation were assessed. Food intake was estimated with a modified Block food frequency questionnaire (FFQ). In this study, dietary patterns of 1751 participants with complete data were derived by cluster analysis.ResultsSix clusters were identified, including a ‘Healthy foods’ cluster, characterized by higher intake of lowfat dairy products, fruit, whole grains, poultry, fish and vegetables. In the main analysis, the ‘Healthy foods’ cluster had significantly lower fasting insulin and HOMA-IR than the ‘Breakfast cereal’ and ‘High-fat dairy products’ clusters, and lower fasting glucose than the ‘High-fat dairy products’ cluster (P ≤ 0.05). No differences were found in 2-hour glucose. With respect to inflammation, the ‘Healthy foods’ cluster had lower IL-6 than the ‘Sweets and desserts’ and ‘High-fat dairy products’ clusters, and no differences were seen in CRP or TNF-α.ConclusionsA dietary pattern high in lowfat dairy products, fruit, whole grains, poultry, fish and vegetables may be associated with greater insulin sensitivity and lower systemic inflammation in older adults.

Dietary Patterns and Survival of Older Adults

Background Recent research has linked overall dietary patterns to survival in older adults. Objectives The objective of this study was to determine the dietary patterns of a cohort of older adults, and to explore associations of these dietary patterns with survival over a 10-year period. A secondary goal was to evaluate participants' quality of life and nutritional status according to their dietary patterns. Design The Health, Aging, and Body Composition Study is a prospective cohort study of 3,075 older adults. In this study, all-cause mortality was assessed from baseline through Year 10. Food intake was estimated with a modified Block food frequency questionnaire, and dietary patterns of 2,582 participants with complete data were derived by cluster analysis. Results Six dietary pattern clusters were identified, including a Healthy Foods cluster, characterized by higher intake of low-fat dairy products, fruit, whole grains, poultry, fish, and vegetables. Both the High-Fat Dairy Products and Sweets and Desserts clusters had a 1.4-fold higher risk of mortality than the Healthy Foods cluster after adjusting for potential confounders. The Healthy Foods cluster also had significantly more years of healthy life and more favorable levels of selected nutritional biomarkers than the other clusters. Conclusions A dietary pattern consistent with current guidelines to consume relatively high amounts of vegetables, fruit, whole grains, poultry, fish, and low-fat dairy products may be associated with superior nutritional status, quality of life and survival in older adults.

Relationships of dietary patterns with body composition in older adults differ by gender and PPAR-γ Pro12Ala genotype

PurposeDietary patterns may better capture the multifaceted effects of diet on body composition than individual nutrients or foods. The objective of this study was to investigate the dietary patterns of a cohort of older adults, and examine relationships of dietary patterns with body composition. The influence of a polymorphism in the peroxisome proliferator-activated receptor-γ (PPAR-γ) gene was considered.MethodsThe Health, Aging and Body Composition (Health ABC) Study is a prospective cohort study of 3,075 older adults. Participants’ body composition and genetic variation were measured in detail. Food intake was assessed with a semi-quantitative food frequency questionnaire (Block Dietary Data Systems, Berkeley, CA), and dietary patterns of 1,809 participants with complete data were derived by cluster analysis.ResultsSix clusters were identified, including a ‘Healthy foods’ cluster characterized by higher intake of low-fat dairy products, fruit, whole grains, poultry, fish and vegetables. An interaction was found between dietary patterns and PPAR-γ Pro12Ala genotype in relation to body composition. While Pro/Pro homozygous men and women in the ‘Healthy foods’ cluster did not differ significantly in body composition from those in other clusters, men with the Ala allele in the ‘Healthy foods’ cluster had significantly lower levels of adiposity than those in other clusters. Women with the Ala allele in the ‘Healthy foods’ cluster differed only in right thigh intermuscular fat from those in other clusters.ConclusionsRelationships between diet and body composition in older adults may differ by gender and by genetic factors such as PPAR-γ Pro12Ala genotype.

Low-fat dairy consumption reduces systolic blood pressure, but does not improve other metabolic risk parameters in overweight and obese subjects

Background and aims Epidemiological studies have indicated a negative relation between low-fat dairy consumption and the metabolic syndrome. However, evidence from intervention studies is scarce. Our aim was to investigate the effects of daily consumption of low-fat dairy products on metabolic risk parameters in overweight and obese men and women. Methods and results Thirty-five healthy subjects (BMI > 27 kg/m 2) consumed low-fat dairy products (500 mL low-fat milk and 150 g low-fat yogurt) or carbohydrate-rich control products (600 mL fruit juice and 3 fruit biscuits) daily for 8 weeks in random order. Compared with the control period, systolic blood pressure was decreased by 2.9 mmHg (95% confidence interval (CI), −5.5 to −0.3 mmHg; P = 0.027), while the difference in diastolic blood pressure did not reach statistical significance (95% CI, −3.4 to 0.3 mmHg; P = 0.090). Low-fat dairy consumption decreased HDL-cholesterol concentrations by 0.04 mmol/L (95% CI, −0.07 to −0.01 mmol/L; P = 0.021) and apo A-1 concentrations by 0.04 g/L (95% CI, −0.07 to −0.01 g/L; P = 0.016) compared with control. Serum total cholesterol, LDL-cholesterol, apo B, triacylglycerols, non-esterified fatty acids, glucose, insulin, C-reactive protein and plasminogen activator inhibitor-1 were unchanged. Conclusion We conclude that in overweight and obese subjects, daily intake of low-fat dairy products for 8 weeks decreased systolic blood pressure, but did not improve other metabolic risk factors related to the metabolic syndrome.

Inverse association between dairy intake and hypertension: the Rotterdam Study

Background: Little is known about the effect of different types of dairy food products on the development of hypertension.Objective: The objective was to determine whether the incidence of hypertension in older Dutch subjects is associated with intake of dairy products.Design: We examined the relation between dairy intake and incident hypertension in 2245 participants of the Rotterdam Study aged ≥55 y with complete dietary and blood pressure data, who were free of hypertension at baseline (1990–1993). Blood pressure was reexamined in 1993–1995 and in 1997–1999. Hazard ratios (HRs) with 95% CIs for 2- and 6-y incidence of hypertension were obtained in quartiles of energy-adjusted dairy intake, with adjustment for age, sex, BMI, smoking, educational level, dietary factors, and intake of alcohol and total energy.Results: Risk of hypertension after 2 y of follow-up (664 incident cases) was inversely associated with dairy product intake. After adjustment for confounders, HRs (95% CIs) were 1.00, 0.82 (0.67, 1.02), 0.67 (0.54, 0.84), and 0.76 (0.61, 0.95) in consecutive quartiles of total dairy product intake (P for trend = 0.008). Corresponding HRs for low-fat dairy products were 1.00, 0.75 (0.60, 0.92), 0.77 (0.63, 0.96), and 0.69 (0.56, 0.86) (P for trend = 0.003). Analysis of specific types of dairy products showed an inverse association with milk and milk products (P for trend = 0.07) and no association with high-fat dairy or cheese (P > 0.6). After 6 y of follow-up (984 incident cases), the associations with hypertension were attenuated to risk reductions of ≈20% for both total and low-fat dairy products between the extreme quartiles of intake (P for trend = 0.07 and 0.09, respectively).Conclusion: Intake of low-fat dairy products may contribute to the prevention of hypertension at an older age.

Milk Products, Insulin Resistance Syndrome and Type 2 Diabetes

A growing body of evidence suggests an inverse relationship between calcium and vitamin D status and dairy food intake and the development of the insulin resistance syndrome (IRS) and type 2 diabetes mellitus (t2DM). Observational studies show a consistent inverse association between dairy intake and the prevalence of IRS and t2DM. In a systematic review of the observational evidence, the odds for developing the IRS was 0.71 (95% CI, 0,57–0.89) for the highest dairy intake (3–4 servings/d) vs. the lowest intake (0.9–1.7 servings/d). Few interventional studies have been conducted to evaluate the effects of dairy food intake on the management of prevention of IRS or t2DM. Intervention studies that have examined the independent effects of dairy intake on specific metabolic components of the IRS including blood pressure and obesigenic parameters have shown favorable effects that support the observational findings albeit the results have been less consistent. Many metabolic and dietary factors appear to influence the degree to which dairy affects IRS metabolic parameters including calcium and vitamin D intake status, BMI, ethnicity and age. Overall, the intake of low-fat dairy products is a feature of a healthy dietary pattern which has been shown to contribute to a significant extent to the prevention of IRS.

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

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.

Dietary patterns and body fat distribution in older adults

To examine whether dietary patterns are related to adipose tissue deposition in older adults, we used data from the Health, Aging, and Body Composition Study of well‐functioning adults aged 70 to 79 in 1998–99. Food intake was assessed with a modified Block food frequency questionnaire, and dietary patterns were derived by cluster analysis in 1,809 participants with complete data. Six dietary pattern clusters were identified: 1) Meat, snacks, fats and alcohol (n=480); 2) Sweets and desserts (n=257); 3) Refined grains (n=247); 4) Breakfast cereal (n=273); 5) Healthy foods (n=306); and 6) High‐fat dairy products (n=246). The ‘Healthy foods’ cluster was characterized by higher intake of lowfat dairy products, fruit, whole grains, poultry, fish and vegetables, and lower intake of red meat, sweets, added fats and high‐calorie drinks. Compared to the ‘Healthy foods’ cluster, the ‘Meat, snacks, fats and alcohol’ cluster had significantly greater abdominal visceral fat, and it and the ‘Breakfast cereal’ cluster had a significantly higher percent body fat, after controlling for age, gender, race, site, education, physical activity, smoking, calorie intake and PPAR‐γ2 Pro12Ala genotype. No differences were found in BMI or total lean body mass between the ‘Healthy foods’ cluster and other clusters. Results suggest a relationship between dietary patterns and body fat distribution in older adults. Supported by NIA/NIH.