The association of dairy products consumption and the risk of hypertension in Tehranian adults: Tehran lipid and glucose study

Concerning the well-known complications of hypertension (HTN) and importance of notification of influencing factor and current limited and inconsistence data regarding the association of dairy products and HTN, this study was conducted to identify the association of dairy consumption and the risk of HTN in Tehranian adults. This cross-sectional study was conducted in the framework of Tehran Lipid and Glucose Study, on 5616 adults, aged>20 y. The intakes of dairy products including milk, yogurt, dough, cheese, ice cream and Kashk were measured using a validated semi-quantitative food frequency questionnaire. Blood pressure was measured on right arm twice. Multiple logistic regression models were used to estimate the association of dairy intake and HTN. This study was conducted on 5616 adults, aged>20 y. Increased consumption of milk had an inverse association with HTN (OR=0.81, 95%CI=0.68-0.98). In contrast, higher consumption of yogurt had positive association with HTN (OR=1.31, 95%CI= 1.10-1.56). No significant association was observed between total dairy and cheese with the risk of HTN. Probably higher intake of milk is related to lower prevalence of HTN and higher intake of yogurt is related to higher prevalence of HTN. However, more investigations especially clinical trials to make a definite conclusion are required.