The Relationship Between Dairy Intake and the Risk of Hypertension

Abstract

Hypertension is a major worldwide cause of cardiovascular morbidity and mortality. Diet is a modifiable component of blood-pressure regulation. Given that calcium, potassium, and bioactive peptides from dairy products have properties that may impact on vascular function, results have been inconsistent. Aim is to investigate the association between dairy intake and hypertension using nationally representative NHANES cycles (2003–2016). Dairy intake from 24-hour recalls was categorized into quartiles; hypertension was defined as SBP ≥140 mmHg, DBP ≥90 mmHg, or antihypertensive medication use. Logistic regression models with survey weights estimated odds ratios (OR) across quartiles of dairy intake while sequentially adjusting for sociodemographic, lifestyle, and dietary covariates. Higher dairy intake was associated with lower crude prevalence and lower adjusted odds of hypertension, presenting a clear dose–response pattern from Q1 to Q4. Fully adjusted models demonstrated associations between Q3 and Q4 and reduced odds (e.g. Q4 OR ≈ 0.82; 95% CI 0.73–0.92; p-trend < 0.01). Subgroup analyses showed stronger inverse associations in women and adults <50 years. Subgroup analyses showed reduced attenuation among adults with BMI ≥30. Exploratory patterns suggested that low-fat and fermented dairy (e.g. yogurt) are likely driving the association. These results contribute to the quantitative population level evidence that can inform public-health guidance that prioritizes appropriate dairy choices within balanced diets to aid hypertension prevention.