Dietary intake of dairy products, calcium, and vitamin D and the risk of hypertension in middle-aged and older women
Dietary intake of dairy products, calcium, and vitamin D and the risk of hypertension in middle-aged and older women
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DOI：
10.1161/hypertensionaha.107.107821
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发表时间：
2008-04-01
期刊：
影响因子：
8.3
通讯作者：
Sesso, Howard D.
中科院分区：
文献类型：
--
作者：
Wang, Lu;Manson, JoAnn E.;Sesso, Howard D.
关于乳制品及其营养成分的摄入量与高血压风险之间关系的前瞻性数据仍然有限。因此，我们在28886名年龄为45岁的美国女性的前瞻性队列中调查了乳制品、钙和维生素D的摄入量与高血压发病率的关系。从半定量的食物频率问卷评估基线时乳制品、钙和维生素D的摄入量。在10年的随访中，从年度随访问卷中确定8710例高血压病例。调整主要高血压危险因素后，低脂乳制品摄入量增加五分位数发生高血压的相对危险度分别为1.00(参考值)、0.98、0.97、0.95和0.89(趋势P：0.001)。膳食钙(最高五分之一的多变量相对危险度：0.87)和膳食维生素D(最高五分之一的多变量相对危险度：0.95)的高五分位数的高血压风险降低，但不随补钙或维生素D的补充而改变。调整饮食钙显著减弱低脂乳制品摄入量与高血压风险的反向关联，而调整饮食维生素D不会改变这种关联。相比之下，高脂乳制品摄入量增加五分位数的多变量相对危险度分别为1.00、1.02、1.01、1.00和0.97(趋势P：0.17)。我们的研究发现，在中老年女性中，摄入低脂乳制品、钙和维生素D与高血压风险呈负相关，这表明它们在高血压和心血管并发症的一级预防中具有潜在的作用。
Prospective data on the associations between intake of dairy products and its nutrient components with risk of hypertension remain limited. We therefore investigated the associations of intake of dairy products, calcium, and vitamin D with the incidence of hypertension in a prospective cohort of 28 886 US women aged >= 45 years. Intake of dairy products, calcium, and vitamin D at baseline were assessed from semiquantitative food frequency questionnaires. Incident cases of hypertension (n = 8710) were identified from annual follow-up questionnaires during 10 years of follow-up. After adjusting for major hypertension risk factors, the relative risks of incident hypertension across increasing quintiles of low-fat dairy product intake were 1.00 ( reference), 0.98, 0.97, 0.95, and 0.89 (P for trend: 0.001). The risk of hypertension decreased in the higher quintiles of dietary calcium (multivariate relative risk in the highest quintile: 0.87) and dietary vitamin D (multivariate relative risk in the highest quintile: 0.95), but did not change with calcium or vitamin D supplements. Adjustment for dietary calcium significantly attenuated the inverse association of low-fat dairy intake with risk of hypertension, whereas adjustment for dietary vitamin D did not change the association. The multivariate relative risks across increasing quintiles of high-fat dairy product intake, in contrast, were 1.00, 1.02, 1.01, 1.00, and 0.97 (P for trend: 0.17). Our study found that intakes of low-fat dairy products, calcium, and vitamin D were each inversely associated with risk of hypertension in middle-aged and older women, suggesting their potential roles in the primary prevention of hypertension and cardiovascular complications.