High-fat dairy is inversely associated with the risk of hypertension in adults: Tehran lipid and glucose study

This study investigated the association between total and various types of dairy products and hypertension (HTN) among Tehranian adults. This cross-sectional study was conducted on 5616 adults within the framework of the Tehran lipid and glucose study. Multiple logistic regression models were conducted to assess association between HTN and dairy intakes. Consumption of high-fat dairy and non-fermented dairy in the highest quartile was inversely associated with HTN (OR: 0.76, 95% CI: 0.63-0.92 and OR: 0.70, 95% CI: 0.65-0.94, respectively). Among dairy products, milk intake (OR: 0.79, 95% CI: 0.66-0.96) was inversely and yoghurt intake (OR: 1.28, 95% CI: 1.06-1.55) and cheese intake (OR: 1.21, 95% CI: 1.01-1.46) were positively associated with HTN, findings indicating that higher intakes of high-fat dairy, non-fermented dairy and milk are associated with lower risk of HTN, whereas higher consumption of yoghurt and cheese associated with higher risk of HTN. However, further randomised clinical trials are recommended.