[PHNUTR-L] Skimmed milk reduces the risk of hypertension by 50
Kathrynne Holden, MS, RD
fivestar at nutritionucanlivewith.com
Thu Dec 1 08:12:08 PST 2005
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Public release date: 30-Nov-2005
Contact: Garazi Andonegi
garazi at elhuyar.com
Skimmed milk reduces the risk of hypertension by 50 percent
This press release is also available in Spanish.
The American Journal of Clinical Nutrition is the peer-reviewed journal
of international reference in the field of nutrition. In its latest
issue, of November, it published an article which demonstrated that
non-fat milk products can reduce the risk of hypertension by 50%, while
nevertheless there is no appreciable connection between that disease and
the consumption of whole milk.
The research was carried out by a team of researchers from the
University of Navarra and Álvaro Alonso, currently a researcher in the
School of Public Health at Harvard University who is the lead author of
Research population of 6,000 persons.
This was a study which evaluated the relationship between the
consumption of milk products and the risk of developing arterial
They performed a research project that followed 6,000 people over the
course of two years.
Those persons with an elevated consumption of skimmed milk and milk
products showed a reduction of 50% in their risk of developing
hypertension, compared with those with a low consumption or who did not
consume these products. Nevertheless, no relationship was encountered
between the consumption of whole milk products and the risk of hypertension.
These results can contribute to a clearer definition of dietary
guidelines for the prevention of arterial hypertension. In particular,
although data from prior studies indicated a possible preventative role
of lactose products in the development of arterial hypertension, these
results have been the first to demonstrate that this association exists
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
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