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The Relationship Between Fermented and Nonfermented Dairy Products Consumption and Hypertension Among Premature Coronary Artery Disease Patients: Iran Premature Coronary Artery Disease Study Publisher



Ansari S1 ; Mohammadifard N2 ; Hajihashemi P3 ; Haghighatdoost F4 ; Zarepur E2, 5 ; Mahmoudi S4 ; Nouri F4 ; Nouhi F6, 7 ; Kazemi T8 ; Salehi N9 ; Solati K10 ; Ghaffari S11 ; Gholipour M12 ; Dehghani M13 Show All Authors
Authors
  1. Ansari S1
  2. Mohammadifard N2
  3. Hajihashemi P3
  4. Haghighatdoost F4
  5. Zarepur E2, 5
  6. Mahmoudi S4
  7. Nouri F4
  8. Nouhi F6, 7
  9. Kazemi T8
  10. Salehi N9
  11. Solati K10
  12. Ghaffari S11
  13. Gholipour M12
  14. Dehghani M13
  15. Cheraghi M13
  16. Heybar H14
  17. Alikhasi H15
  18. Sarrafzadegan N4, 16
Show Affiliations
Authors Affiliations
  1. 1. Department of Community Nutrition, Nutrition and Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Interventional Cardiology Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Isfahan Gastroenterology and Hepatology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  4. 4. Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Department of Cardiology, Medicine School, Isfahan University of Medical Sciences, Isfahan, Iran
  6. 6. Rajaie Cardiovascular Medical and Research Center, Iran University of Medical Sciences, Tehran, Iran
  7. 7. Iranian Network of Cardiovascular Research (INCVR), Tehran, Iran
  8. 8. Cardiovascular Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran
  9. 9. Cardiovascular Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
  10. 10. Department of Psychiatry, Shahrekord University of Medical Sciences, Shahrekord, Iran
  11. 11. Cardiovascular Research Center, Tabriz University of Medical sciences, Tabriz, Iran
  12. 12. Department of Cardiology, Healthy Heart Research Center, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
  13. 13. Department of Cardiovascular Research Center, Shahid Rahimi Hospital, Lorestan University of Medical Sciences, Khorramabad, Iran
  14. 14. Atherosclerosis Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
  15. 15. Heart Failure Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
  16. 16. Faculty of Medicine, School of Population and Public Health, University of British Columbia, Vancouver, Canada

Source: Food Science and Nutrition Published:2024


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. © 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
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