Dairy product intake could contribute to preventing hypertension, but information linking intake of these foods with changes in blood pressure over long periods of time, particularly in non-whites, is scarce. We analyzed the Atherosclerosis Risk in Communities study, a prospective cohort in the United States, to assess whether different types of dairy products were associated with changes in blood pressure over time. The analysis included 6912 white and 1296 African-American nonhypertensive men and women, aged 45-64 at baseline. After 9 years of follow-up, systolic blood pressure of whites consuming three or more daily servings of low-fat milk increased 2.7mmHg less than in those consuming less than one serving per week (P for trend = 0.01). Among African Americans, dairy products intake was not associated with changes in blood pressure over time. In conclusion, higher low-fat milk intake was associated with lower increases in blood pressure in whites but not in African Americans.
Bibliographical noteFunding Information:
The Atherosclerosis Risk in Communities study is carried out as a collaborative study supported by National Heart, Lung, and Blood Institute contracts N01-HC-55015, N01-HC-55016, N01-HC-55018, N01-HC-55019, N01-HC-55020, N01-HC-55021 and N01-HC-55022. We thank the staff and participants of the ARIC study for their important contributions.