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. 2015 Sep 23;114(11):1887–1899. doi: 10.1017/S0007114515003578

Table 2.

Annualised change of systolic blood pressure across groups of dairy/milk-product consumption, excluding observations with anti-hypertensive medication use during the follow-up (2075 participants with 6661 observations) (Mean values with their standard errors; medians and ranges)

Groups of dairy consumption
<1 servings 1 to <3 servings ≥3 servings
Mean* se Mean se Mean se P trend
Total dairy consumption (servings/d)
Median 0·639† 1·636 3·525
Range 0, 0·998 1·000, 2·998 3·000, 7·531
n 1553 2586 447
Model 1‡ 1·07 0·06 0·78 0·05 0·51 0·12 <0·001
Model 2§ 1·05 0·06 0·78 0·05 0·49 0·12 <0·001
Model 3║ 1·07 0·06 0·77 0·05 0·47 0·12 <0·001
Total low-fat/fat-free dairy consumption (servings/week)
Median 0·235 1·970 7·000
Range 0, 0·970 1·000, 2·985 3·000, 49·235
n 904 680 3002
Model 1 1·12 0·08 0·92 0·09 0·75 0·04 <0·001
Model 2 1·10 0·08 0·90 0·09 0·75 0·04 <0·001
Model 3 1·12 0·08 0·90 0·09 0·75 0·04 <0·001
Total high-fat dairy consumption (servings/week)
Median 0·705 2·000 5·425
Range 0, 0·970 1·000, 2·985 3·000, 44·470
n 516 1339 2731
Model 1 0·91 0·11 0·79 0·07 0·87 0·05 0·69
Model 2 0·94 0·12 0·79 0·07 0·85 0·05 0·92
Model 3 0·95 0·12 0·79 0·07 0·85 0·05 0·95
Fluid milk (servings/week)
Median 0·235 1·735 6·250
Range 0, 0·970 1·000, 2·985 3·000, 43·500
n 1011 741 2834
Model 1 1·07 0·07 0·89 0·09 0·76 0·04 <0·001
Model 2 1·05 0·08 0·88 0·09 0·76 0·04 0·001
Model 3 1·07 0·08 0·87 0·09 0·75 0·05 <0·001
Whole milk (servings/week)
Median 0 1·735 4·250
Range 0, 0·735 1·000, 2·985 3·000, 29·750
n 4028 249 309
Model 1 0·85 0·04 0·8 0·16 0·88 0·14 0·9245
Model 2 0·85 0·04 0·78 0·16 0·83 0·14 0·8293
Model 3 0·85 0·04 0·79 0·16 0·82 0·14 0·7829
Skimmed/low-fat milk (servings/week)
Median 0 1·735 6·250
Range 0, 0·735 1·000, 2·985 3·000, 42·000
n 1324 707 2555
Model 1 1·04 0·06 0·89 0·09 0·74 0·05 <0·001
Model 2 1·02 0·07 0·87 0·09 0·74 0·05 <0·001
Model 3 1·04 0·07 0·87 0·09 0·73 0·05 <0·001
Cheese (servings/week)
Median 0·705 2·000 4·250
Range 0, 0·970 1·000, 2·985 3·000, 31·485
n 1120 1511 1955
Model 1 0·92 0·08 0·82 0·06 0·84 0·05 0·57
Model 2 0·91 0·08 0·81 0·06 0·83 0·06 0·52
Model 3 0·92 0·08 0·81 0·06 0·83 0·06 0·48
Yoghurt (servings/week)
Median 0 1·735 4·000
Range 0, 0·735 1·000, 2·985 3·000, 24·500
n 3057 832 697
Model 1 0·92 0·04 0·71 0·08 0·71 0·09 0·01
Model 2 0·90 0·04 0·73 0·08 0·72 0·09 0·04
Model 3 0·91 0·04 0·72 0·08 0·71 0·09 0·03
Cream and butter (servings/week)
Median 0·470 1·940 8·175
Range 0, 0·970 1·000, 2·985 3·000, 70·985
n 1397 936 2253
Model 1 0·79 0·06 0·88 0·08 0·88 0·05 0·40
Model 2 0·80 0·07 0·89 0·08 0·85 0·05 0·81
Model 3 0·80 0·07 0·87 0·08 0·85 0·05 0·73
Fermented milk products (servings/week)
Median 0·705 2·000 5·690
Range 0, 0·970 1·000, 2·985 3·000, 34·940
n 484 1166 2936
Model 1 1·08 0·12 0·92 0·07 0·78 0·04 0·01
Model 2 1·06 0·12 0·90 0·07 0·78 0·05 0·03
Model 3 1·07 0·12 0·90 0·07 0·78 0·05 0·02

n, Number of observations of the change in systolic blood pressure.

*

Mean annualised change in systolic blood pressure (mmHg) for all such values.

†

Total dairy products included skimmed/low-fat milk, whole milk, sherbet/ice milk, ice cream, yoghurt, cottage/ricotta cheese and other cheese (e.g. American, Cheddar, etc.). Low-fat dairy products included skimmed/low-fat milk, sherbet/ice milk and yoghurt. High-fat dairy products included whole milk, ice cream, cottage/ricotta cheese and other cheese (e.g. American, Cheddar, etc.). Fluid milk includes skimmed/low-fat milk and whole milk. According to the definition by the US Department of Agriculture MyPlate Dairy Group( 28 )and the Dietary Guidelines for Americans( 29 ), milk products with little to no Ca (e.g. cream cheese, cream and butter) are not included in the Dairy Group. Therefore, for the present study, we did not include cream, sour cream, cream cheese and butter in any of the dairy groups. However, for the purpose of comparison, we created a separate group ‘Cream and butter’ by summing the intake of these four milk products. In addition, the ‘Fermented milk products’ group included sour cream, yoghurt, cottage/ricotta cheese, cream cheese and other cheese (e.g. American, Cheddar, etc.). For all dairy/milk products, we used unit ‘servings’ to facilitate the comparisons across different diary/milk products. The conversion algorithm between ‘serving’ and ‘gram’ is 1 serving skimmed/low-fat milk=245 g; 1 serving whole milk=244 g; 1 serving cream=15 g; 1 serving sour cream=12 g; 1 serving sherbet/ice milk=96 g; 1 serving ice cream=66 g; 1 serving yoghurt=227 g; 1 serving cottage/ricotta cheese=105 g; 1 serving cream cheese =28 g; 1 serving other cheese (e.g. American, Cheddar, etc.)=28 g; and 1 serving butter =5 g.

‡

Model 1: adjusted for sex, age and systolic blood pressure at the beginning of each exam interval and average total energy intake during each exam interval.

§

Model 2: model 1+ smoking status and physical activity at the beginning of each exam interval and the average caffeine coffee intake and Dietary Guidelines Adherence Index (DGAI) sub-score (i.e. DGAI score excluding sub-scores for assessing the consumption amount of milk and milk products and the likelihood of choosing low-fat milk and milk products) during each exam interval.

║

Model 3: model 2+BMI at the beginning of each exam interval.