Ansari, Shakila and Mohammadifard, Noushin and Hajihashemi, Parisa and Haghighatdoost, Fahimeh and Zarepur, Ehsan and Mahmoudi, Shirin and Nouri, Fatemeh and Nouhi, Fereydoon and Kazemi, Tooba and Salehi, Nahid and Solati, Kamal and Ghaffari, Samad and Gholipour, Mahboobeh and Dehghani, Mostafa and Cheraghi, Mostafa and Heybar, Habib and Alikhasi, Hassan and Sarrafzadegan, Nizal (2024) The relationship between fermented and nonfermented dairy products consumption and hypertension among premature coronary artery disease patients: Iran premature coronary artery disease study. Food science & nutrition.
Full text not available from this repository.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. Keywords: The Food and Agriculture Organization of the United Nations; dairy product; fermented dairy product; fermented milk products; hypertension.
| Item Type: | Article |
|---|---|
| Subjects: | R Medicine > R Medicine (General) R Medicine > RC Internal medicine R Medicine > RZ Other systems of medicine |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Medicine |
| Depositing User: | lorestan university |
| Date Deposited: | 12 May 2024 09:36 |
| Last Modified: | 12 May 2024 09:36 |
| URI: | http://eprints.lums.ac.ir/id/eprint/4770 |
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