乳制品消费、血压与高血压风险：近期文献的循证综述
Dairy Consumption, Blood Pressure, and Risk of Hypertension: An Evidence-Based Review of Recent Literature.
作者信息
McGrane Mary M, Essery Eve, Obbagy Julie, Lyon Joan, Macneil Patricia, Spahn Joanne, Van Horn Linda
机构信息
US Department of Agriculture, Center for Nutrition Policy and Promotion, 3101 Park Center Drive, Room 1034, Alexandria, VA 22302 1594, USA.
出版信息
Curr Cardiovasc Risk Rep. 2011 Aug 1;5(4):287-298. doi: 10.1007/s12170-011-0181-5.
Abstract
Hypertension is a major risk factor for development of stroke, coronary heart disease, heart failure, and end-stage renal disease. In a systematic review of the evidence published from 2004 to 2009, the 2010 Dietary Guidelines Advisory Committee (DGAC) concluded there was moderate evidence of an inverse relationship between the intake of milk and milk products (dairy) and blood pressure. This review synthesizes results from studies published over the past year on the relationship between dairy intake, blood pressure, and hypertension risk. The influence of dairy micronutrients including calcium, vitamin D, potassium, and phosphorous on blood pressure and incident hypertension is examined. Emerging research on bioactive dairy peptides is also reviewed. Lastly, recent evidence on effects of dairy fat content on blood pressure and hypertension risk, and the impact of inclusion of low-fat dairy in dietary patterns is also investigated.
摘要
高血压是中风、冠心病、心力衰竭和终末期肾病发生的主要危险因素。在对2004年至2009年发表的证据进行的系统评价中，2010年膳食指南咨询委员会（DGAC）得出结论，有中等证据表明牛奶和奶制品（乳制品）的摄入量与血压之间存在负相关关系。本综述综合了过去一年发表的关于乳制品摄入量、血压和高血压风险之间关系的研究结果。研究了包括钙、维生素D、钾和磷在内的乳制品微量营养素对血压和高血压发病的影响。还综述了关于生物活性乳制品肽的新研究。最后，还研究了近期关于乳制品脂肪含量对血压和高血压风险影响的证据，以及在饮食模式中纳入低脂乳制品的影响。
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