Effects of dairy products on intracellular calcium and blood pressure in adults with essential hypertension
| Autor: | Michael B. Zemel, Marlene M. Most, Mosuk Chow, Penny M. Kris-Etherton, Linda Barnhart, Deborah M Bagshaw, Sheila G. West, Michael Lefevre, Alan L. Hinderliter, Valerie Fishell, Kirsten F Hilpert |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
Adult
Male medicine.medical_specialty Saturated fat Medicine (miscellaneous) chemistry.chemical_element Hemodynamics Blood Pressure Calcium Essential hypertension Young Adult Animal science Blood serum Internal medicine Vitamin D and neurology Medicine Humans Single-Blind Method Vitamin D Aged Calcium metabolism Nutrition and Dietetics Cross-Over Studies business.industry Middle Aged medicine.disease Diet Calcium Dietary Blood pressure Endocrinology chemistry Hypertension Female Dairy Products business |
| Zdroj: | Journal of the American College of Nutrition. 28(2) |
| ISSN: | 1541-1087 |
| Popis: | Consumption of dairy foods has been associated with lower blood pressure in certain populations.This study examined the effects of dairy foods on blood pressure (BP) and intracellular calcium ((Ca)(i)) and the dependence of BP changes on changes in (Ca)(i).Twenty-three stage 1 hypertensive adults were fed the following 3 experimental diets (5 wk each) in a randomized cross-over design study; a dairy-rich, high fruits and vegetables diet (D-FandV; 30% fat, 7% saturated fat (SFA), 3.4 servings/d dairy), a high fruits and vegetables diet (FandV; 30% fat, 7% SFA, 0.4 servings/d dairy), and an average Western diet (control; 36% fat, 15% SFA, 0.4 servings/d dairy). Systolic (SBP) and diastolic (DBP) BP, calcium regulatory hormones, and erythrocyte (Ca)(i) were determined.SBP and DBP were significantly reduced by approximately 2 mm Hg following both D-FV and FV diets vs. the control (P0.05). The D-FV diet significantly lowered 1,25-dihydroxyvitaminD compared with the FV and control diets (P0.01). Serum calcium, parathyroid hormone, calcitonin, and renin activity were unchanged. The D-FV diet lowered (Ca)(i) vs. the other two diets (P0.01), and this change correlated with the fall in DBP (r = 0.52, P0.05). Subjects who responded to the D-FV diet by significantly reducing (Ca)(i) exhibited significantly greater net decreases in DBP on the D-FV vs. the FV (-2.8 +/- 1.0 mm Hg) and control diets (-5.4 +/-1.0 mm Hg; diet x group interaction, P0.02).Consumption of dairy foods beneficially affects (Ca)(i), resulting in improved BP in a subgroup defined by (Ca)(i) response. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|