Effects of dairy products on intracellular calcium and blood pressure in adults with essential hypertension

Kirsten F. Hilpert, Sheila Grace West, Deborah M. Bagshaw, Valerie Fishell, Linda Barnhart, Michael Lefevre, Marlene M. Most, Michael B. Zemel, Mosuk Chow, Alan L. Hinderliter, Penny Margaret Kris-Etherton

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

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 × 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.

Original languageEnglish (US)
Pages (from-to)142-149
Number of pages8
JournalJournal of the American College of Nutrition
Volume28
Issue number2
DOIs
StatePublished - Apr 1 2009

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Dairy Products
Diet
Blood Pressure
Calcium
Fats
Food
Vegetables
Cross-Over Studies
Fruit
Essential Hypertension
Reducing Diet
Calcitonin
Parathyroid Hormone
Renin
Erythrocytes
Hormones

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Hilpert, Kirsten F. ; West, Sheila Grace ; Bagshaw, Deborah M. ; Fishell, Valerie ; Barnhart, Linda ; Lefevre, Michael ; Most, Marlene M. ; Zemel, Michael B. ; Chow, Mosuk ; Hinderliter, Alan L. ; Kris-Etherton, Penny Margaret. / Effects of dairy products on intracellular calcium and blood pressure in adults with essential hypertension. In: Journal of the American College of Nutrition. 2009 ; Vol. 28, No. 2. pp. 142-149.
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abstract = "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 × 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.",
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Effects of dairy products on intracellular calcium and blood pressure in adults with essential hypertension. / Hilpert, Kirsten F.; West, Sheila Grace; Bagshaw, Deborah M.; Fishell, Valerie; Barnhart, Linda; Lefevre, Michael; Most, Marlene M.; Zemel, Michael B.; Chow, Mosuk; Hinderliter, Alan L.; Kris-Etherton, Penny Margaret.

In: Journal of the American College of Nutrition, Vol. 28, No. 2, 01.04.2009, p. 142-149.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of dairy products on intracellular calcium and blood pressure in adults with essential hypertension

AU - Hilpert, Kirsten F.

AU - West, Sheila Grace

AU - Bagshaw, Deborah M.

AU - Fishell, Valerie

AU - Barnhart, Linda

AU - Lefevre, Michael

AU - Most, Marlene M.

AU - Zemel, Michael B.

AU - Chow, Mosuk

AU - Hinderliter, Alan L.

AU - Kris-Etherton, Penny Margaret

PY - 2009/4/1

Y1 - 2009/4/1

N2 - 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 × 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.

AB - 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 × 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.

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