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The relationship between fermented and nonfermented dairy products consumption and hypertension among premature coronary artery disease patients: Iran premature coronary artery disease study.
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- Author(s): Ansari, Shakila1 (AUTHOR); Mohammadifard, Noushin2 (AUTHOR); Hajihashemi, Parisa3 (AUTHOR); Haghighatdoost, Fahimeh4 (AUTHOR) ; Zarepur, Ehsan2,5 (AUTHOR); Mahmoudi, Shirin4 (AUTHOR); Nouri, Fatemeh4 (AUTHOR); Nouhi, Fereydoon6,7 (AUTHOR); Kazemi, Tooba8 (AUTHOR); Salehi, Nahid9 (AUTHOR); Solati, Kamal10 (AUTHOR); Ghaffari, Samad11 (AUTHOR); Gholipour, Mahboobeh12 (AUTHOR); Dehghani, Mostafa13 (AUTHOR); Cheraghi, Mostafa13 (AUTHOR); Heybar, Habib14 (AUTHOR); Alikhasi, Hassan15 (AUTHOR); Sarrafzadegan, Nizal4,16 (AUTHOR)
- Source:
Food Science & Nutrition. May2024, Vol. 12 Issue 5, p3322-3335. 14p.- Subject Terms:
- Source:
- Additional Information
- Subject Terms:
- Abstract: Dairy products may affect hypertension (HTN) risk. The aim of this study was to examine the association between fermented and nonfermented dairy foods and HTN in a sample of premature coronary artery disease (PCAD) subjects. This cross‐sectional study was performed on 1854 PCAD patients. A 110‐item food frequency questionnaire was used to assess dietary intakes. HTN was considered if systolic blood pressure was 140 mmHg and higher and/or diastolic blood pressure was 90 mmHg and higher. The odds ratio of HTN across the quartiles of different types of dairy products was evaluated by binary logistic regression. The mean (SD) of dairy products consumption was 339.8 (223.5) g/day, of which 285.4 g/day was fermented dairy products. In the crude model, participants in the fourth quartile of fermented dairy products had lesser risk of HTN compared to the bottom quartile (OR = 0.70, 95% CI: 0.52, 0.96; p for trend =.058). However, after considering the possible confounders, the significance disappeared. Subjects in the top quartile of high‐fat fermented dairy products had 34% lower risk for HTN compared to the bottom quartile (95% CI: 0.49, 0.88; p for trend <.001). Adjustment for potential risk factors weakened the association but remained significant (OR = 0.73, 95% CI: 0.53, 1.01; p for trend =.001). Nonsignificant relation was detected between low‐fat fermented, low‐fat nonfermented, and high‐fat nonfermented dairy products and HTN. Moderate consumption of high‐fat fermented dairy products, in a population with low consumption of dairy foods, might relate to reduced likelihood of HTN. [ABSTRACT FROM AUTHOR]
- Abstract: Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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