Food Production and Quality Research Division, The University of Reading, Reading, UK.
Hypertension. 2013 Jan;61(1):42-7. doi: 10.1161/HYPERTENSIONAHA.111.00026. Epub 2012 Nov 12.
Arterial stiffness is an independent predictor of cardiovascular disease events and mortality, and like blood pressure, may be influenced by dairy food intake. Few studies have investigated the effects of consumption of these foods on prospective measures of arterial stiffness. The present analysis aimed to investigate the prospective relationship between milk, cheese, cream, and butter consumption and aortic pulse wave velocity, augmentation index, systolic and diastolic blood pressure, as well as cross-sectional relationships between these foods and systolic and diastolic blood pressure and metabolic markers using data from the Caerphilly Prospective Study. Included in this cohort were 2512 men, aged 45 to 59 years, who were followed up at 5-year intervals for a mean of 22.8 years (number follow-up 787). Augmentation index was 1.8% lower in subjects in the highest quartiles of dairy product intake compared with the lowest (P trend=0.021), whereas in the highest group of milk consumption systolic blood pressure was 10.4 mm Hg lower (P trend=0.033) than in nonmilk consumers after a 22.8-year follow-up. Cross-sectional analyses indicated that across increasing quartiles of butter intake, insulin (P trend=0.011), triacylglycerol (P trend=0.023), total cholesterol (P trend=0.002), and diastolic blood pressure (P trend=0.027) were higher. Across increasing groups of milk intake and quartiles of dairy product intake, glucose (P trend=0.032) and triglyceride concentrations (P trend=0.031) were lower, respectively. The present results confirm that consumption of milk predicts prospective blood pressure, whereas dairy product consumption, excluding butter, is not detrimental to arterial stiffness and metabolic markers. Further research is needed to better understand the mechanisms that underpin these relationships.
动脉僵硬度是心血管疾病事件和死亡率的独立预测因子，与血压一样，可能受乳制品摄入量的影响。很少有研究调查这些食物的消耗对动脉僵硬度的前瞻性测量的影响。本分析旨在调查牛奶、奶酪、奶油和黄油的摄入与主动脉脉搏波速度、增强指数、收缩压和舒张压之间的前瞻性关系，以及使用 Caerphilly 前瞻性研究的数据，研究这些食物与收缩压和舒张压以及代谢标志物之间的横断面关系。该队列包括 2512 名年龄在 45 至 59 岁之间的男性，他们在 5 年的随访期间平均随访 22.8 年（随访人数为 787 人）。与最低四分位数的乳制品摄入量相比，摄入量最高四分位数的个体的增强指数低 1.8%（趋势 P=0.021），而在最高组的牛奶消费中，收缩压在 22.8 年的随访后比非牛奶消费者低 10.4mmHg（趋势 P=0.033）。横断面分析表明，随着黄油摄入量的增加，胰岛素（趋势 P=0.011）、三酰甘油（趋势 P=0.023）、总胆固醇（趋势 P=0.002）和舒张压（趋势 P=0.027）升高。随着牛奶摄入量的增加和乳制品摄入量的增加，血糖（趋势 P=0.032）和甘油三酯浓度（趋势 P=0.031）分别降低。本研究结果证实，牛奶的消耗预测了前瞻性的血压，而除黄油外的乳制品的消耗对动脉僵硬度和代谢标志物没有不利影响。需要进一步的研究来更好地理解这些关系背后的机制。
