Skimmed dairy without hypertension
2006/01/01 Elhuyar Zientzia Iturria: Elhuyar aldizkaria
American Journal of Clinical Nutrition, a leading international journal in nutrition, has published in its November issue that skimmed dairy products reduce the risk of hypertension.
This work has been done by a team from the University of Navarra, with which Álvaro Alonso, researcher at the School of Public Health of Harvard University, has collaborated. He is the main author of the article. According to the study, people who drink skimmed milk and consume a lot of skimmed dairy products have 50% less chance of hypertension than those who do not consume dairy or who consume little. However, they have found no relationship between total dairy consumption and the risk of hypertension. The results of the study can help define dietary models to combat hypertension. In addition, they said some data that were already known
Dairy intake may protect against hypertension, but this is the first research that has been done with adults.
