Low-Fat Dairy May Decrease Risk of Elevated Blood Pressure

April 20, 2011

The study’s authors also concluded that an analysis of full-fat dairy products, including cheese, indicated neither an increased risk nor a decreased risk of elevated blood pressure.

According to a new report from the Dairy Research Institute (Rosemont, IL), a meta-analysis published recently in the Journal of Human Hypertension states that consumption of low-fat dairy products may decrease the risk of elevated blood pressure. Moreover, regardless of fat content, fluid dairy products, such as low-fat and full-fat milk and yogurt, are associated with a reduced risk of elevated blood pressure.

“This latest review reinforces the value that dairy foods provide, by indicating that three servings of low-fat dairy products per day may help to reduce the risk of elevated blood pressure,” says Gregory Miller, PhD, president of the institute.

The study’s authors also concluded that an analysis of full-fat dairy products, including cheese, indicated neither an increased risk nor a decreased risk of elevated blood pressure.