[PHNUTR-L] Skimmed milk reduces the risk of hypertension by 50 percent

[Kathrynne Holden, MS, RD]

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Public release date: 30-Nov-2005
http://www.eurekalert.org/pub_releases/2005-11/ef-smr113005.php

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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 
the article.

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 
hypertension.

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 
in adults.
-- 
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian"  http://www.parkinson.org/
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