Título:
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Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study
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Autor/a:
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Toledo, Estefanía; Delgado-Rodríguez, Miguel; Estruch Riba, Ramon; Salas Salvadó, Jordi; Corella Piquer, Dolores; Gómez Gracia, Enrique; Fiol Sala, Miguel; Lamuela Raventós, Rosa Ma.; Schröder, Helmut; Arós, Fernando; Ros Rahola, Emilio; Ruiz-Gutiérrez, Valentina; Lapetra, José; Conde Herrera, Manuel; Sáez Tormo, Guillermo; Vinyoles, Ernest; Martínez-González, Miguel Ángel, 1957-
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Otros autores:
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Universitat de Barcelona |
Abstract:
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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 ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 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. |
Materia(s):
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-Olis i greixos comestibles -Productes lactis -Cuina mediterrània -Persones grans -Hipertensió -Dietoteràpia -Espanya -Malalties cardiovasculars -Edible oils and fats -Dairy products -Mediterranean cooking -Older people -Hypertension -Diet therapy -Spain -Cardiovascular diseases |
Derechos:
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(c) Cambridge University Press, 2008
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Tipo de documento:
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Artículo Artículo - Versión publicada |
Editor:
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Cambridge University Press
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