CAMBRIDGE, Mass., Nov. 30 (UPI) -- The use of skim milk and other fat-free milk products decreases the risk of high blood pressure by 50 percent, U.S. and Spanish researchers have learned.
The research was carried out by Alvaro Alonso of the School of Public Health at Harvard University and a team of researchers from the University of Navarra in Pamplona.
They followed 6,000 people over the course of two years and noted the 50 percent reduction as compared with those with a low fat-free consumption or who did not consume these products.
However, in their article in the American Journal of Clinical Nutrition, they said no relationship was encountered between the consumption of whole milk products and the risk of hypertension.
Data from prior studies has indicated a possible preventative role of lactose products in the development of arterial hypertension, and these results have been the first to demonstrate that this association exists in adults.
