JACN
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Figures Only
Right arrow Full Text
Right arrow Full Text (PDF)
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Hilpert, K. F.
Right arrow Articles by Kris-Etherton, P. M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Hilpert, K. F.
Right arrow Articles by Kris-Etherton, P. M.
Journal of the American College of Nutrition, Vol. 28, No. 2, 142-149 (2009)
Published by the American College of Nutrition

Effects of Dairy Products on Intracellular Calcium and Blood Pressure in Adults with Essential Hypertension

Kirsten F. Hilpert, PhD, Sheila G. West, PhD, Deborah M. Bagshaw, BS, Valerie Fishell, BS, Linda Barnhart, DO, Michael Lefevre, PhD, Marlene M. Most, PhD, Michael B. Zemel, PhD, Mosuk Chow, PhD, Alan L. Hinderliter, MD and Penny M. Kris-Etherton, PhD

Departments of Nutritional Sciences (K.F.H., D.M.B., V.F., P.M.K.-E.)
Biobehavioral Health (S.G.W., L.B.)
Statistics (M.C.), The Pennsylvania State University, University Park, Pennsylvania
Division of Functional Foods Research, Pennington Biomedical Research Center, Baton Rouge, Louisiana (M.L., M.M.M.)
Department of Nutrition, University of Tennessee, Knoxville, Tennessee (M.B.Z.)
Department of Medicine, Division of Cardiology, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina (A.L.H.)

Address correspondence to: SG West, 315 Health and Human Development Building East, Department of Biobehavioral Health, University Park, PA 16802. E-mail: sgw2{at}psu.edu

Background: Consumption of dairy foods has been associated with lower blood pressure in certain populations.

Objective: This study examined the effects of dairy foods on blood pressure (BP) and intracellular calcium ((Ca)i) and the dependence of BP changes on changes in (Ca)i.

Design: Twenty-three stage 1 hypertensive adults were fed the following 3 experimental diets (5 wk each) in a randomized cross-over design study; a dairy-rich, high fruits and vegetables diet (D-F&V; 30% fat, 7% saturated fat (SFA), 3.4 servings/d dairy), a high fruits and vegetables diet (F&V; 30% fat, 7% SFA, 0.4 servings/d dairy), and an average Western diet (control; 36% fat, 15% SFA, 0.4 servings/d dairy). Systolic (SBP) and diastolic (DBP) BP, calcium regulatory hormones, and erythrocyte (Ca)i were determined.

Results: SBP and DBP were significantly reduced by ~2 mm Hg following both D-F&V and F&V diets vs. the control (P < 0.05). The D-F&V diet significantly lowered 1,25-dihydroxyvitaminD compared with the F&V and control diets (P < 0.01). Serum calcium, parathyroid hormone, calcitonin, and renin activity were unchanged. The D-F&V diet lowered (Ca)i vs. the other two diets (P < 0.01), and this change correlated with the fall in DBP (r = 0.52, P < 0.05). Subjects who responded to the D-F&V diet by significantly reducing (Ca)i exhibited significantly greater net decreases in DBP on the D-F&V vs. the F&V (–2.8 ± 1.0 mm Hg) and control diets (–5.4 ±1.0 mm Hg; diet x group interaction, P < 0.02).

Conclusion: Consumption of dairy foods beneficially affects (Ca)i, resulting in improved BP in a subgroup defined by (Ca)i response.

Key words: dairy, milk, calcium, intracellular calcium, intracellular magnesium, vitamin D, hypertension






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2009 by the American College of Nutrition.