Department of Medicine, Preventive Medicine and Epidemiology, Boston University School of Medicine, Boston, Massachusetts, USA.
Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts, USA.
Am J Hypertens. 2018 Apr 13;31(5):557-565. doi: 10.1093/ajh/hpx220.
High blood pressure (HBP) is a major cardiovascular disease (CVD) risk factor. Clinical trials including Dietary Approaches to Stop Hypertension (DASH) have demonstrated beneficial effects of dairy consumption on risks of HBP and CVD. Yogurt, a fermented dairy product, may independently be related to CVD risk.
To evaluate the association between yogurt consumption and CVD risk among hypertensive individuals in 2 large cohorts and to determine whether the association differs among those whose eating pattern more closely resembles the DASH diet.
Overall, 55,898 female Nurses' Health Study (NHS) and 18,232 male Health Professionals Follow-Up Study (HPFS) participants with prevalent HBP were included. Cumulative average estimates of yogurt intake from validated food frequency questionnaires were related to verified self-reported CVD outcomes using Cox proportional hazards models. Hazard ratios and 95% confidence intervals (CI) were adjusted for CVD risk factors, medications, and diet covariates.
Yogurt intake was inversely associated with CVD risk (myocardial infarction and stroke) among hypertensive participants (P <0.01 in both cohorts). Among participants consuming ≥2 servings/week of yogurt, NHS women had a 17% (95% CI: 0.74-0.92) lower risk while HPFS men experienced a 21% (95% CI: 0.66-0.96) lower CVD risk compared to those who consumed <1 serving/month. Regular yogurt consumers with higher DASH diet scores had 16% (95% CI: 0.73-0.96) and 30% (95% CI: 0.57-0.85) CVD risk reductions in the 2 cohorts, respectively.
Hypertensive men and women who consumed ≥2 servings/week of yogurt, especially in the context of a healthy diet, were at lower risk for developing CVD.
高血压（HBP）是主要的心血管疾病（CVD）风险因素。包括膳食干预阻止高血压（DASH）在内的临床试验已经证明了乳制品消费对 HBP 和 CVD 风险的有益影响。酸奶是一种发酵乳制品，可能与 CVD 风险独立相关。
在 2 个大型队列中评估高血压人群中酸奶消费与 CVD 风险的相关性，并确定在那些饮食模式更接近 DASH 饮食的人群中，这种相关性是否存在差异。
共有 55898 名女性护士健康研究（NHS）和 18232 名男性健康专业人员随访研究（HPFS）参与者患有高血压前期，他们通过验证后的食物频率问卷对酸奶摄入量进行了累计平均估计，并使用 Cox 比例风险模型将其与经过验证的自我报告的 CVD 结局相关联。风险比和 95%置信区间（CI）根据 CVD 风险因素、药物和饮食协变量进行调整。
在高血压参与者中，酸奶摄入与 CVD 风险（心肌梗死和中风）呈负相关（在两个队列中均为 P <0.01）。在每周摄入≥2 份酸奶的参与者中，NHS 女性的 CVD 风险降低了 17%（95% CI：0.74-0.92），而 HPFS 男性的 CVD 风险降低了 21%（95% CI：0.66-0.96），与每月摄入<1 份酸奶的参与者相比。具有较高 DASH 饮食评分的常规酸奶消费者，在这两个队列中分别降低了 16%（95% CI：0.73-0.96）和 30%（95% CI：0.57-0.85）的 CVD 风险。
每周摄入≥2 份酸奶的高血压男性和女性，尤其是在健康饮食的背景下，发生 CVD 的风险较低。
