Independent contribution of dairy products and calcium intake to blood pressure variations at a population level : Journal of Hypertension

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Original papers: Diet

Independent contribution of dairy products and calcium intake to blood pressure variations at a population level

Ruidavets, Jean-Bernarda; Bongard, Vaninaa; Simon, Chantalb; Dallongeville, Jeanc; Ducimetière, Pierred; Arveiler, Dominiqueb; Amouyel, Philippec; Bingham, Annied; Ferrières, Jeane

Author Information

aINSERM U558, Department of Epidemiology, Toulouse University School of Medicine, Toulouse

bDepartment of Epidemiology and Public Health, School of Medicine, Strasbourg

cINSERM U508, Institut Pasteur, Lille

dINSERM U258, Villejuif

eINSERM U558, Department of Cardiology, Rangueil Hospital, Toulouse, France

Received 23 September, 2005

Revised 28 November, 2005

Accepted 12 December, 2005

Correspondence and requests for reprints to Dr Jean-Bernard Ruidavets, INSERM U558, Department of Epidemiology, Faculté de Médecine, 37 allées Jules Guesde, 31073 Toulouse cedex 7, France Tel: +33 561 52 18 70; fax: +33 562 26 42 40; e-mail: [email protected]

Sponsorship: This work was supported by Institut National de la Santé et de la Recherche Médicale, Direction Générale de la Santé, le Fonds d'intervention en Santé Publique, Fondation de France, and CERIN.

Journal of Hypertension 24(4):p 671-681, April 2006. | DOI: 10.1097/01.hjh.0000217849.10831.16

Abstract

Purpose 

Previous studies have shown a potential inverse relationship between blood pressure and daily calcium intake. The aim of the study was to assess the independent contribution of dairy product and calcium intake to blood pressure variations at a population level.

Methods 

A sample of 912 men aged 45–64 years was randomly selected from the general population, as part of the French MONICA cross-sectional survey on cardiovascular risk factors (1995–1996). Extensive questionnaires on risk factors were filled out and each participant completed a three-consecutive-day food record. Two blood pressure measurements were performed at rest. In statistical analyses subjects were grouped according to quintiles of dairy product or calcium intakes.

Results 

Systolic and diastolic blood pressures significantly decreased from the lowest [145.4 (standard error (SE) 1.55) and 89.0 (SE 0.94) mmHg respectively] to the highest quintile [135.6 (SE 1.26) and 85.3 (SE 0.84) mmHg respectively] of dairy product intakes in bivariate analysis. After multivariate linear regression analysis adjusted for confounders [centre, age, daily sodium, magnesium, calcium and alcohol intake, daily energy intake without alcohol, dieting, physical activity, body mass index (BMI), smoking, and use of antihypertensive or lipid-lowering drugs], the difference in systolic blood pressure remained significant. Results were similar when calcium intake was considered. After adjustment for confounders, the association between calcium–dairy product combination and blood pressure was the most significant when intakes of dairy products and calcium were both higher than the median.

Conclusion 

Dairy products and dietary calcium are both significantly and independently associated with low levels of systolic blood pressure.

© 2006 Lippincott Williams & Wilkins, Inc.

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