Low Fat Dairy and Blood Pressure

According to a new study published in the American Journal of Clinical Nutrition, consuming non fat or low fat dairy products may have a beneficial effect on blood pressure in middle-aged adults. Researchers in Spain studied 5,880 adults over the course of two years. Those who consumed the most low fat dairy products were almost half as likely to develop high blood pressure than those who consumed the least low fat dairy foods. The positive effect remained when all other risk factors were taken into account, including general diet, weight, exercise and smoking.

Since the beneficial effects were seen with only low fat or non fat versions of dairy products, researchers believe that calcium alone cannot be responsible. They also speculate that the saturated fat content of full-fat dairy foods may inhibit or neutralize their protective qualities. Since high blood pressure is a major risk factor in developing heart disease or stroke, switching to low fat or non fat milk and dairy products would seem prudent.