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Cited by 359Nutritional Studies and DietSodium Intake and HealthBlood Pressure and Hypertension Studies

Dietary Intake of Dairy Products, Calcium, and Vitamin D and the Risk of Hypertension in Middle-Aged and Older Women

Wang, Lu, Manson, JoAnn E., Buring, Julie E., Lee, I-Min, Sesso, Howard D.·2008·Hypertension
DOI 10.1161/hypertensionaha.107.107821
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Abstract

Prospective data on the associations between intake of dairy products and its nutrient components with risk of hypertension remain limited. We therefore investigated the associations of intake of dairy products, calcium, and vitamin D with the incidence of hypertension in a prospective cohort of 28 886 US women aged ≥45 years. Intake of dairy products, calcium, and vitamin D at baseline were assessed from semiquantitative food frequency questionnaires. Incident cases of hypertension (n=8710) were identified from annual follow-up questionnaires during 10 years of follow-up. After adjusting for major hypertension risk factors, the relative risks of incident hypertension across increasing quintiles of low-fat dairy product intake were 1.00 (reference), 0.98, 0.97, 0.95, and 0.89 ( P for trend: 0.001). The risk of hypertension decreased in the higher quintiles of dietary calcium (multivariate relative risk in the highest quintile: 0.87) and dietary vitamin D (multivariate relative risk in the highest quintile: 0.95), but did not change with calcium or vitamin D supplements. Adjustment for dietary calcium significantly attenuated the inverse association of low-fat dairy intake with risk of hypertension, whereas adjustment for dietary vitamin D did not change the association. The multivariate relative risks across increasing quintiles of high-fat dairy product intake, in contrast, were 1.00, 1.02, 1.01, 1.00, and 0.97 ( P for trend: 0.17). Our study found that intakes of low-fat dairy products, calcium, and vitamin D were each inversely associated with risk of hypertension in middle-aged and older women, suggesting their potential roles in the primary prevention of hypertension and cardiovascular complications.

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  • Chia seeds contain omega-3 fatty acids, magnesium, potassium, calcium, and flavonoids (quercetin, chlorogenic acid, caffeic acid) that have been linked to reduced blood pressure.

    “They are rich in crucial fatty acids, particularly with a high omega-3 to omega-6 ratio, linked to reduced BP and a lower risk of CVD [43–45]. A 100-g serving of chia provides significant amounts of magnesium, potassium, and calcium, all potent vasodilators and vascular smooth muscle contraction inhibitors, effectively reducing BP [46–49]. Additionally, chia seeds contain flavonoids such as querc”

    From Effects of chia seed (Salvia hispanica L.) supplementation on cardiometabolic health in overweight subjects: a systematic review and meta-analysis of RCTs (2024) · cites this paper as [49]

    The Discussion (page not supplied in our copy) links dietary calcium to lower blood pressure and reduced hypertension risk, and describes potassium and magnesium as potentially hypotensive components of dairy products. It does not establish the nutrient content of chia seeds, effects of chia on blood pressure, or blood-pressure links for the named fatty acids and flavonoids. (LLM, conf=0.87)

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  1. Buring JE, Hennekens CH. The Women's Health Study: summary of the study design. Journal of Mycardial Ischemia. 1992;4:27-29.

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Authors
Wang, L., Manson, J. E., Buring, J. E., Lee, I.-M., & Sesso, H. D.
Affiliations
Brigham and Women's Hospital (US)
ORCID
Venue
Hypertension
Publisher
Ovid Technologies (Wolters Kluwer Health)
Published
2008-04
Volume
51
Issue
4
Pages
1073-1079
ISSN
  • 0194-911X (ISSN-L)
  • 1524-4563
DOI
10.1161/hypertensionaha.107.107821
OpenAlex
W2171700147
Cited by
359
References
41
Citations by year
2026: 5 · 2025: 5 · 2024: 10 · 2023: 6 · 2022: 10 · 2021: 17 · 2020: 8 · 2019: 15 · 2018: 16 · 2017: 26 · 2016: 21 · 2015: 21 · 2014: 18 · 2013: 33 · 2012: 30
FWCI
38.24
Type
journal article
Language
en
Open access
closed
Locations
  • Hypertension (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • National Heart, Lung, and Blood Institute (R01HL080467, HL080467)
  • National Cancer Institute (CA 047988, R01CA047988)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Nursing › Nutrition and Dietetics › Sodium Intake and Health
  • Health Sciences › Medicine › Cardiology and Cardiovascular Medicine › Blood Pressure and Hypertension Studies
Keywords
dairy products, calcium, vitamin D, low-fat dairy, high-fat dairy, dietary intake, middle-aged and older women, hypertension prevention, calcium supplements, vitamin D supplements
MeSH terms
Calcium, Dairy Products, Dietary Fats, Female, Humans, Hypertension, Middle Aged, Nutrition Surveys, Prospective Studies, Surveys and Questionnaires, Risk Factors, Vitamin D, Incidence, Randomized Controlled Trials as Topic

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