Dairy food consumption, blood pressure and stroke
Dairy food consumption, blood pressure and stroke
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DOI：
10.1093/jn/131.7.1875
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发表时间：
2001-07-01
影响因子：
4.2
通讯作者：
Massey, LK
中科院分区：
文献类型：
--
作者：
Massey, LK
最近的临床和生化证据支持的假设，消费乳制品可能与降低血压和中风的风险进行审查。两项关于乳制品消费和中风发病率的前瞻性研究都表明，更多的乳制品摄入量可以降低风险。很难将乳制品中的任何一种矿物质与血压或中风发病率的降低联系起来，因为所有三种矿物质的适当代谢平衡都很重要，而且当食用乳制品时，钙，镁和钾的摄入量之间存在很强的相关性。事实上，审查的证据表明，虽然K显然具有最大的效果，但所有三种矿物质都可能有助于降低血压和中风，即，建议这三种食物保持均衡。牛奶和食品，如由牛奶制成的酸奶，保留了大量的K，Ca和Mg，是所有这三种矿物质的重要膳食来源。此外，牛奶是一种低钠食物，正如在阻止高血压的饮食方法（DASH）II中所看到的那样，它在降低血压方面提供了进一步的益处，新的研究将乳制品消费与影响中风的其他潜在机制相关联，主要是减少血小板聚集和胰岛素抵抗。需要进一步的研究来探索乳制品消费和中风的关系。
Recent clinical and biochemical evidence supporting the hypothesis that consumption of dairy products may be associated with reduced blood pressure and risk of stroke is reviewed. The two prospective studies of dairy food consumption and stroke incidence both indicate that a higher intake of dairy foods reduces risk. It is difficult to associate any one mineral in dairy products to reduction in blood pressure or stroke incidence because an appropriate metabolic balance of all three is important and because of the strong correlations among Ca, Mg and K intakes when dairy products are consumed. In fact, the evidence reviewed indicates that although K apparently has the greatest effect, all three minerals potentially contribute to blood pressure and stroke reduction, i.e., a dietary balance of all three is recommended. Milk and food products such as yogurt made from milk, which retain substantial amounts of K, Ca and Mg, are important dietary sources of all three of these minerals. In addition, milk is a low Na food, which, as seen in Dietary Approaches to Stop Hypertension (DASH) II, provides further benefit in blood pressure reduction, New studies have associated dairy food consumption with other potential mechanisms affecting stroke, mainly reduction of platelet aggregation and insulin resistance. Further research is required to explore the relationship of dairy food consumption and stroke.