Low-fat or completely skimmed milk and related dairy products can reduce the risk of hypertension by 54% in middle-aged individuals.
The blood pressure-stabilizing effect of skim milk is attributed to certain proteins known as casein and whey, which have activities similar to other antihypertensive medications. Additionally, the calcium content in milk has the potential to combat hypertension. In contrast, full-fat milk, with its saturated fats, negates this effect.
Previous studies have acknowledged the connection between low-fat dairy products and blood pressure; however, the new research conducted by Dr. Alvaro Alonso from Harvard University is the first report focusing specifically on middle-aged individuals.
Dr. Alonso studied nearly 5,900 participants over two years, all of whom did not have hypertension or cardiovascular incidents at the start of the study. They were asked about their dietary habits and other health and lifestyle factors.
The results revealed that 180 participants developed hypertension, and the majority were those who consumed the least amount of low-fat milk. Those who consumed higher amounts of full-fat milk had a 54% higher risk of developing hypertension compared to those who consumed low-fat milk. This finding remained consistent even when accounting for other hypertension-inducing factors such as diet, exercise, weight, and smoking.
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