Hypertension. 2012 May;59(5):1044-51.
Relations between dairy food intake and arterial stiffness: pulse wave velocity and pulse pressure.
Crichton GE, Elias MF, Dore GA, Abhayaratna WP, Robbins MA.
SourceNutritional Physiology Research Centre, University of South Australia, Adelaide, South Australia, Australia. whige003@mymail.unisa.edu.au
Abstract
Modifiable risk factors, such as diet, are becomingly increasingly important in the management of cardiovascular disease, one of the greatest major causes of death and disease burden. Few studies have examined the role of diet as a possible means of reducing arterial stiffness, as measured by pulse wave velocity, an independent predictor of cardiovascular events and all-cause mortality. The aim of this study was to investigate whether dairy food intake is associated with measures of arterial stiffness, including carotid-femoral pulse wave velocity and pulse pressure. A cross-sectional analysis of a subset of the Maine-Syracuse Longitudinal Study sample was performed. A linear decrease in pulse wave velocity was observed across increasing intakes of dairy food consumption (ranging from never/rarely to daily dairy food intake). The negative linear relationship between pulse wave velocity and intake of dairy food was independent of demographic variables, other cardiovascular disease risk factors, and nutrition variables. The pattern of results was very similar for pulse pressure, whereas no association between dairy food intake and lipid levels was found. Further intervention studies are needed to ascertain whether dairy food intake may be an appropriate dietary intervention for the attenuation of age-related arterial stiffening and reduction of cardiovascular disease risk.
PMID:22431583[PubMed - in process] PMCID:PMC3341626[Available on 2013/5/1]