High-fat dairy is inversely associated with the risk of hypertension in adults: Tehran lipid and glucose study

Mirmiran, Parvin; Golzarand, Mahdieh; Bahadoran, Zahra; Mirzaei, Sahar; Azizi, Fereidoun

doi:10.1016/j.idairyj.2014.11.003

Cited by 10 publications

(5 citation statements)

References 42 publications

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“…In a case-control study of 240 adults, legume consumption reduced systolic but not diastolic BP (17). Consumption of dairy, high-fat dairy, non-fermented dairy and milk had inverse association with BP and hypertension in adults (14, 88) an association not observed in adolescents (15). In a prospective study conducted on 1087 adults, total dairy intake increased and decreased 3-year risk of hypertension incidence in men and women, respectively (89).…”

Section: Methodsmentioning

confidence: 80%

Nutrition and Cardio-Metabolic Risk Factors: 20 Years of the Tehran Lipid and Glucose Study Findings

Hosseini-Esfahani¹,

Hosseinpour-Niazi²,

Asghari³

et al. 2018

Int J Endocrinol Metab

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ContextGenetic and environmental factors contribute to the incidence of metabolic syndrome (MetS). This study aimed to review all findings of studies conducted in framework of the Tehran lipid and glucose study (TLGS) regarding the association of dietary factors with cardio-metabolic risk factors.Evidence AcquisitionAll English-language studies were searched using PubMed and Scopus databases from 2000 to 2017. Finally, 105 relevant papers were included in this review.ResultsWhole grains, legumes, nuts and healthy dietary patterns (DPs) reduced risk of MetS, while white rice, salty/sweet snacks increased this. The western DP had a significant interaction with APOC3, APOA1 and MC4R polymorphisms in relation to MetS. After 6.5 years of follow-up, odds of reaching menarche ≤ 12 years was significantly higher in girls with higher intakes of milk, calcium, magnesium, and phosphorous. Among children and adolescents, higher adherence to the dietary approaches to stop hypertension (DASH)-style diet decreased the risk of abdominal obesity, whereas increased adherence to the western DP could contribute to general and abdominal obesity. A three-year follow-up of adult participants showed that higher intakes of phytochemical-rich foods were inversely related to development of insulin resistance. Higher adherence to the healthy DPs was associated with the reduced risk of hyperlipidemia and hypertention. Nutrition interventions postponed rise in the prevalence of MetS. The DASH diet resulted in weight reduction compared to control diet.ConclusionsHigher adherence to healthy food choices was associated with reduced odds of MetS, abdominal obesity, dyslipidemia and hypertension. The western DP accentuated the association of polymorphisms with MetS.

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Section: Methodsmentioning

confidence: 80%

Nutrition and Cardio-Metabolic Risk Factors: 20 Years of the Tehran Lipid and Glucose Study Findings

Hosseini-Esfahani¹,

Hosseinpour-Niazi²,

Asghari³

et al. 2018

Int J Endocrinol Metab

Self Cite

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“…As the intake of high‐fat fermented dairy products increased, the risk of HTN decreased in this study, but no significant association was found between high‐fat nonfermented dairy products and the odds of HTN. In a cross‐sectional study on 5616 Iranian adults, higher intake of whole‐fat dairy was related with 24% lower risk of HTN (Mirmiran et al., 2015 ). In addition, the results of the Prospective Urban Rural Epidemiology (PURE) study on 147,812 individuals from 21 countries, with a median follow‐up of 9.1 years, revealed that higher whole‐fat dairy intake was significantly associated with a lower incidence of HTN (Bhavadharini et al., 2020 ).…”

Section: Discussionmentioning

confidence: 99%

The relationship between fermented and nonfermented dairy products consumption and hypertension among premature coronary artery disease patients: Iran premature coronary artery disease study

Ansari,

Mohammadifard,

Hajihashemi

et al. 2024

Food Science & Nutrition

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Dairy products may affect hypertension (HTN) risk. The aim of this study was to examine the association between fermented and nonfermented dairy foods and HTN in a sample of premature coronary artery disease (PCAD) subjects. This cross‐sectional study was performed on 1854 PCAD patients. A 110‐item food frequency questionnaire was used to assess dietary intakes. HTN was considered if systolic blood pressure was 140 mmHg and higher and/or diastolic blood pressure was 90 mmHg and higher. The odds ratio of HTN across the quartiles of different types of dairy products was evaluated by binary logistic regression. The mean (SD) of dairy products consumption was 339.8 (223.5) g/day, of which 285.4 g/day was fermented dairy products. In the crude model, participants in the fourth quartile of fermented dairy products had lesser risk of HTN compared to the bottom quartile (OR = 0.70, 95% CI: 0.52, 0.96; p for trend = .058). However, after considering the possible confounders, the significance disappeared. Subjects in the top quartile of high‐fat fermented dairy products had 34% lower risk for HTN compared to the bottom quartile (95% CI: 0.49, 0.88; p for trend < .001). Adjustment for potential risk factors weakened the association but remained significant (OR = 0.73, 95% CI: 0.53, 1.01; p for trend = .001). Nonsignificant relation was detected between low‐fat fermented, low‐fat nonfermented, and high‐fat nonfermented dairy products and HTN. Moderate consumption of high‐fat fermented dairy products, in a population with low consumption of dairy foods, might relate to reduced likelihood of HTN.

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“…Thus, the anti‐atherogenic properties of saturated fatty acids may offset the effect of the increase in total and LDL cholesterol, thus the use of these rates as markers may be inappropriate (Parodi, ). An in vivo study with 5556 people living in Tehran, the capital of the Islamic Republic of Iran, showed that the consumption of high‐fat dairy products was associated with a lower risk of hypertension (Mirmiran, Golzarand, Bahadoran, Mirzaei, & Azizi, ). In another study, Huth and Park () investigated the relationship between the risk of cardiovascular disease from prospective cohort studies and randomized clinical trials, and the intake of milk fat and dairy products.…”

Section: Milk Fat As An Alternative For Structuring Semisolid Lipid Smentioning

confidence: 99%

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

Viriato

Queirós

Ribeiro

et al. 2019

Journal of Food Science

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Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi‐solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.

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High-fat dairy is inversely associated with the risk of hypertension in adults: Tehran lipid and glucose study

Cited by 10 publications

References 42 publications

Nutrition and Cardio-Metabolic Risk Factors: 20 Years of the Tehran Lipid and Glucose Study Findings

Nutrition and Cardio-Metabolic Risk Factors: 20 Years of the Tehran Lipid and Glucose Study Findings

The relationship between fermented and nonfermented dairy products consumption and hypertension among premature coronary artery disease patients: Iran premature coronary artery disease study

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

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