Title:Whole Milk and Full-Fat Dairy Products and Hypertensive Risks

VOLUME: 17 ISSUE: 3

Author(s):Stephen J. Roy and Hirofumi Tanaka*

Affiliation:Department of Kinesiology and Health Education, Cardiovascular Aging Research Laboratory, The University of Texas at Austin, Austin, TX 78712, Department of Kinesiology and Health Education, Cardiovascular Aging Research Laboratory, The University of Texas at Austin, Austin, TX 78712

Keywords:Full-fat, whole fat, dairy, blood pressure, CVD, hypertension.

Abstract:Lifestyle modifications in the form of diet and exercise are generally the first-line approach to reduce hypertensive risk and overall cardiovascular disease (CVD) risk. Accumulating research evidence has revealed that consumption of non- and low-fat dairy products incorporated into the routine diet is an effective means to reduce elevated blood pressure and improve vascular functions. However, the idea of incorporating whole-fat or full-fat dairy products in the normal routine diet as a strategy to reduce CVD risk has been met with controversy. The aim of this review was to evaluate both sides of the argument surrounding saturated fat intake and CVD risk from the standpoint of dairy intake. Throughout the review, we examined observational studies on relationships between CVD risk and dairy consumption, dietary intervention studies using non-fat and whole-fat dairy, and mechanistic studies investigating physiological mechanisms of saturated fat intake that may help to explain increases in cardiovascular disease risk. Currently available data have demonstrated that whole-fat dairy is unlikely to augment hypertensive risk when added to the normal routine diet but may negatively impact CVD risk. In conclusion, whole-fat dairy may not be a recommended alternative to non- or low-fat dairy products as a mean to reduce hypertensive or overall CVD risk.