Document Type
Article
Publication Title
International Dairy Journal
Publisher
Elsevier
Publication Date
11-2021
Volume Number
122
Abstract/ Summary
Associations between fermented dairy products and blood pressure are unclear. The current study therefore examined the association between yogurt and blood pressure in hypertensive and non-hypertensive individuals. Cross-sectional analyses were undertaken on 915 community-dwelling adults from the Maine-Syracuse Longitudinal Study. Habitual yogurt consumption was measured using a food frequency questionnaire. The primary outcomes were systolic blood pressure (SBP), diastolic blood pressure (DBP), mean arterial pressure (MAP), and pulse pressure. Secondary outcomes included BMI (kg m-2), total cholesterol (mg dL-1), glucose (mg dL-1), HDL (mg dL-1), LDL (mg dL-1), triglycerides (mg dL-1), and plasma homocysteine (μmol L-1). Multivariable regression analyses revealed significant inverse associations between yogurt and both SBP (p < 0.05) and MAP (p < 0.05) in hypertensive (n = 564) but not non-hypertensive participants (n = 351). Future observational and intervention studies should continue to focus on at-risk individuals to examine the potential benefits of yogurt.
Repository Citation
Wade, Alexandra T.; Guenther, Benjamin A.; Ahmed, Fayeza S.; and Elias, Merrill F., "Higher yogurt intake is associated with lower blood pressure in hypertensive individuals: Cross-sectional findings from the Maine–Syracuse longitudinal study" (2021). Maine-Syracuse Longitudinal Papers. 76.
https://digitalcommons.library.umaine.edu/longitudinal_papers/76
DOI
doi.org/10.1016/j.idairyj.2021.105159
Version
post-print (i.e. final draft post-refereeing with all author corrections and edits)
Rights Statement
