Dairy Consumption and Incidence of Hypertension: A Dose-Response Meta-Analysis of Prospective Cohort Studies
Open accessAbstract
Observational and clinical studies suggest that dairy intake, particularly low-fat dairy, could have a beneficial effect on blood pressure. We performed a dose-response meta-analysis of prospective cohort studies on dairy intake and risk of hypertension in the general population. A systematic literature search for eligible studies was conducted until July 2011, using literature databases and hand search. Study-specific dose-response associations were computed according to the generalized least squares for trend estimation method, and linear and piecewise regression models were created. Random-effects models were performed with summarized dose-response data. We included 9 studies with a sample size of 57 256, a total of 15 367 incident hypertension cases, and a follow-up time between 2 and 15 years. Total dairy (9 studies; range of intake, ≈100–700 g/d), low-fat dairy (6 studies; ≈100–500 g/d), and milk (7 studies; ≈100–500 g/d) were inversely and linearly associated with a lower risk of hypertension. The pooled relative risks per 200 g/d were 0.97 (95% CI, 0.95–0.99) for total dairy, 0.96 (95% CI, 0.93–0.99) for low-fat dairy, and 0.96 (95% CI, 0.94–0.98) for milk. High-fat dairy (6 studies), total fermented dairy (4 studies), yogurt (5 studies), and cheese (8 studies) were not significantly associated with hypertension incidence (pooled relative risks of ≈1). This meta-analysis of prospective cohort studies suggests that low-fat dairy and milk could contribute to the prevention of hypertension, which needs confirmation in randomized controlled trials.
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- Authors
- Soedamah-Muthu, S. S., Verberne, L. D. M., Ding, E. L., Engberink, M. F., & Geleijnse, J. M.
- Affiliations
- From the Division of Human Nutrition, Wageningen University, Wageningen, the Netherlands (S.S.S.-M., L.D.M.V., M.F.E., J.M.G.); Department of Nutrition, Harvard School of Public Health, Boston, MA (E.L.D.); and Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA (E.L.D.).
- Brigham and Women's Hospital (US)
- Venue
- Hypertension
- Published
- 2012-11
- Volume
- 60
- Issue
- 5
- Pages
- 1131-1137
- ISSN
- 0194-911X (ISSN-L)
- 1524-4563
- OpenAlex
- W2132612345
- Cited by
- 247
- References
- 48
- Citations by year
- 2026: 3 · 2025: 9 · 2024: 13 · 2023: 13 · 2022: 18 · 2021: 19 · 2020: 21 · 2019: 19 · 2018: 26 · 2017: 21 · 2016: 27 · 2015: 26 · 2014: 19 · 2013: 13
- FWCI
- 17.93
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Locations
- Hypertension (publishedVersion)
- PubMed (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- 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 consumption, hypertension incidence, low-fat dairy, milk, blood pressure, dose-response relationship, fermented dairy, yogurt, cheese, high-fat dairy, hypertension prevention
- MeSH terms
- Adult, Aged, Animals, Blood Pressure, Cheese, Dairy Products, Dietary Fats, Dose-Response Relationship, Drug, Female, Humans, Hypertension, Male, Middle Aged, Milk, Prospective Studies, Regression Analysis, Yogurt, Incidence, Risk Assessment
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