Department of Medicine/Preventive Medicine and Epidemiology, Boston University School of Medicine.
Department of Nutrition, Harvard T. H. Chan School of Public Health.
J Hypertens. 2018 Aug;36(8):1671-1679. doi: 10.1097/HJH.0000000000001737.
To evaluate the relation between yogurt consumption as well as cheese, milk, and total dairy, and high blood pressure (HBP) in two Nurses' Health Study cohorts (NHS, n = 69 298), NHS II (n = 84 368) and the Health Professionals Follow-Up Study (HPFS, n = 30 512).
NHS, NHS II, and HPFS participants were followed for incident HBP for up to 30, 20, and 24 years, respectively. Hazard ratios were calculated using time-dependent multivariate-adjusted Cox proportional hazards models. Pooled risk estimates were derived from fixed effects meta-analyses.
Participants consuming at least five servings per week (vs. <1 serving per month) of yogurt in NHS, NHS II, and HPFS had 19% (95% CI 0.75-0.87), 17% (95% CI 0.77-0.90), and 6% (95% CI 0.83-1.07) lower HBP risks, respectively. In pooled analyses of these cohorts, higher yogurt consumption was linked with 16% (95% CI 0.80-0.88) lower HBP risk; higher total dairy (3 to <6 vs. <0.5 servings/day), milk (2 to <6/day vs. <4/week) and cheese (1 to 4/day vs. <1/week) were associated with 16% (95% CI 0.81-0.87), 12% (95% CI 0.86-0.90), and 6% (95% CI 0.90-0.97) lower HBP risks, respectively. After controlling for BMI as a possible causal intermediate, total dairy, yogurt, milk, and cheese were associated with 13, 10, 8, and 8% lower HBP risks, respectively. The combination of higher yogurt intake and higher DASH ('Dietary Approaches to Stop Hypertension') diet scores was associated with 30% (95% CI 0.66-0.75) lower HBP risk compared with lower levels of both factors.
Higher total dairy intake, especially in the form of yogurt, was associated with lower risk of incident HBP in middle-aged and older adult men and women.
评估在两项护士健康研究队列（NHS，n=69298）、NHS II（n=84368）和健康专业人员随访研究（HPFS，n=30512）中，酸奶以及奶酪、牛奶和总乳制品的消费与高血压（HBP）之间的关系。
NHS、NHS II 和 HPFS 的参与者分别随访了长达 30、20 和 24 年，以记录新发生的 HBP。使用时间依赖性多变量调整 Cox 比例风险模型计算风险比。从固定效应荟萃分析中得出汇总风险估计值。
在 NHS、NHS II 和 HPFS 中，每周至少食用五份（vs. <1 份/月）酸奶的参与者的 HBP 风险分别降低了 19%（95%CI 0.75-0.87）、17%（95%CI 0.77-0.90）和 6%（95%CI 0.83-1.07）。在对这些队列的汇总分析中，较高的酸奶摄入量与 HBP 风险降低 16%（95%CI 0.80-0.88）相关；较高的总乳制品（3 至 <6 份/天 vs. <0.5 份/天）、牛奶（2 至 <6 天/周 vs. <4 份/周）和奶酪（1 至 4 天/周 vs. <1 份/周）与 HBP 风险降低 16%（95%CI 0.81-0.87）、12%（95%CI 0.86-0.90）和 6%（95%CI 0.90-0.97）相关。在控制 BMI 作为可能的因果中介后，总乳制品、酸奶、牛奶和奶酪与 HBP 风险降低 13%、10%、8%和 8%相关。较高的酸奶摄入量与较高的 DASH（“停止高血压的饮食方法”）饮食评分相结合，与两者水平均较低相比，HBP 风险降低 30%（95%CI 0.66-0.75）。
在中年和老年男女中，较高的总乳制品摄入量，特别是酸奶，与较低的新发 HBP 风险相关。
