Low fat dairy products and yogurt lower the risk of hypertension

2013-10-08

This literature review examines the relationship between consumption of dairy products and the development of hypertension on a global cohort of 45,000 adults.

What makes this review original is that it makes comparisons between low-fat dairy products, full-fat dairy products, cheese and liquid dairy products (milk and yogurt). The results show a 13% reduction in the risk of hypertension with consumption of dairy products.

Segmentation by category of dairy products, however, showed a significant association with low-fat dairy products (- 16%) and liquid dairy products (- 8%). This effect was not observed for cheese and full-fat dairy products.