TABLE 2.
Effect of dairy consumption on blood pressure (per-protocol analysis) among the limited (n = 22), low-fat (n = 24), and full-fat (n = 21) dairy groups1
| Repeated-measures ANOVA (time × diet intervention)2 | |||||
|---|---|---|---|---|---|
| Baseline | Follow-up | Change | Model 1 | Model 2 | |
| Systolic blood pressure, mm Hg | 0.048 | 0.098 | |||
| Limited dairy | 124 (119, 137) | 131 (120, 137) | 2.5 ± 8.2 | ||
| Low-fat dairy | 123 (119, 138) | 125 (116, 131) | −1.6 ± 8.6 | ||
| Full-fat dairy | 126 (119, 136) | 121 (110, 134) | −5.4 ± 16.1 | ||
| Diastolic blood pressure, mm Hg | 0.451 | ||||
| Limited dairy | 76.8 ± 9.9 | 77.2 ± 8.9 | 0.5 ± 6.9 | ||
| Low-fat dairy | 80.9 ± 10.6 | 78.3 ± 8.9 | −2.6 ± 7.4 | ||
| Full-fat dairy | 78.0 ± 7.7 | 77.0 ± 10.1 | −0.9 ± 10.4 | ||
1
Values are mean ± SDs for normally distributed variables or medians (25th, 75th percentile) for non–normally distributed variables. Model 1: unadjusted analysis. Model 2: adjusting for change in fat mass.
2
P-values reflecting an overall comparison of the 3 dietary phases by repeated-measures ANOVA.