Hypertension can be reduced by as much as 50% through the consumption of non-fat milk products like skimmed milk, according to University of Navarra researchers. The American Journal of Clinical Nutrition published the results of the research. The study evaluated the connection between developing arterial hypertension and consuming milk products. The research covered 6,000 people over a period of two years.
Those persons with an elevated consumption of skimmed milk and milk products showed a reduction of 50 percent in their risk of developing hypertension, compared with those with a low consumption, or who did not consume these products. Nevertheless, no relationship was encountered between the consumption of whole milk products and the risk of hypertension.
These results can contribute to a clearer definition of dietary guidelines for the prevention of arterial hypertension. In particular, although data from prior studies indicated a possible preventative role of lactose products in the development of arterial hypertension, these results have been the first to demonstrate that this association exists in adults.