The relationship between fermented and nonfermented dairy products consumption and hypertension among premature coronary artery disease patients: Iran premature coronary artery disease study

  1. ansari, shakila ORCID logo
  2. Mohammadifard, Noushin
  3. Hajihashemi, parisa ORCID logo
  4. Haghighatdoost, Fahimeh ORCID logo
  5. Zarepur, Ehsan
  6. Mahmoudi, Shirin
  7. Nouri, Fatemeh
  8. Nouhi, Fereydoon
  9. Kazemi, Tooba
  10. Salehi, Nahid
  11. Solati, Kamal
  12. Ghaffari, Samad
  13. Gholipour, Mahboobeh
  14. Dehghani, Mostafa
  15. Cheraghi, Mostafa
  16. Heybar, Habib
  17. Alikhasi, Hassan
  18. Sarrafzadegan, Nizal

Download
Food Science Nutrition - 2024 - Ansari - The relationship between fermented and nonfermented dairy products consumption.pdf 527,89KB
WeightNameValue
1000 Titel
  • The relationship between fermented and nonfermented dairy products consumption and hypertension among premature coronary artery disease patients: Iran premature coronary artery disease study
1000 Autor/in
  1. ansari, shakila |
  2. Mohammadifard, Noushin |
  3. Hajihashemi, parisa |
  4. Haghighatdoost, Fahimeh |
  5. Zarepur, Ehsan |
  6. Mahmoudi, Shirin |
  7. Nouri, Fatemeh |
  8. Nouhi, Fereydoon |
  9. Kazemi, Tooba |
  10. Salehi, Nahid |
  11. Solati, Kamal |
  12. Ghaffari, Samad |
  13. Gholipour, Mahboobeh |
  14. Dehghani, Mostafa |
  15. Cheraghi, Mostafa |
  16. Heybar, Habib |
  17. Alikhasi, Hassan |
  18. Sarrafzadegan, Nizal |
1000 Erscheinungsjahr 2024
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2024-02-08
1000 Erschienen in
1000 Quellenangabe
  • 12(5):3322-3335
1000 Copyrightjahr
  • 2024
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1002/fsn3.3998 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • Dairy products may affect hypertension (HTN) risk. The aim of this study was to examine the association between fermented and nonfermented dairy foods and HTN in a sample of premature coronary artery disease (PCAD) subjects. This cross-sectional study was performed on 1854 PCAD patients. A 110-item food frequency questionnaire was used to assess dietary intakes. HTN was considered if systolic blood pressure was 140 mmHg and higher and/or diastolic blood pressure was 90 mmHg and higher. The odds ratio of HTN across the quartiles of different types of dairy products was evaluated by binary logistic regression. The mean (SD) of dairy products consumption was 339.8 (223.5) g/day, of which 285.4 g/day was fermented dairy products. In the crude model, participants in the fourth quartile of fermented dairy products had lesser risk of HTN compared to the bottom quartile (OR = 0.70, 95% CI: 0.52, 0.96; p for trend = .058). However, after considering the possible confounders, the significance disappeared. Subjects in the top quartile of high-fat fermented dairy products had 34% lower risk for HTN compared to the bottom quartile (95% CI: 0.49, 0.88; p for trend < .001). Adjustment for potential risk factors weakened the association but remained significant (OR = 0.73, 95% CI: 0.53, 1.01; p for trend = .001). Nonsignificant relation was detected between low-fat fermented, low-fat nonfermented, and high-fat nonfermented dairy products and HTN. Moderate consumption of high-fat fermented dairy products, in a population with low consumption of dairy foods, might relate to reduced likelihood of HTN.
1000 Sacherschließung
lokal The Food and Agriculture Organization of the United Nations
lokal dairy product
lokal hypertension
lokal fermented milk products
lokal fermented dairy product
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://orcid.org/0000-0001-5320-0055|https://frl.publisso.de/adhoc/uri/TW9oYW1tYWRpZmFyZCwgTm91c2hpbg==|https://orcid.org/0000-0001-8375-1333|https://orcid.org/0000-0003-4766-6267|https://frl.publisso.de/adhoc/uri/WmFyZXB1ciwgRWhzYW4=|https://frl.publisso.de/adhoc/uri/TWFobW91ZGksIFNoaXJpbg==|https://frl.publisso.de/adhoc/uri/Tm91cmksIEZhdGVtZWg=|https://frl.publisso.de/adhoc/uri/Tm91aGksIEZlcmV5ZG9vbg==|https://frl.publisso.de/adhoc/uri/S2F6ZW1pLCBUb29iYQ==|https://frl.publisso.de/adhoc/uri/U2FsZWhpLCBOYWhpZA==|https://frl.publisso.de/adhoc/uri/U29sYXRpLCBLYW1hbA==|https://frl.publisso.de/adhoc/uri/R2hhZmZhcmksIFNhbWFk|https://frl.publisso.de/adhoc/uri/R2hvbGlwb3VyLCBNYWhib29iZWg=|https://frl.publisso.de/adhoc/uri/RGVoZ2hhbmksIE1vc3RhZmE=|https://frl.publisso.de/adhoc/uri/Q2hlcmFnaGksIE1vc3RhZmE=|https://frl.publisso.de/adhoc/uri/SGV5YmFyLCBIYWJpYg==|https://frl.publisso.de/adhoc/uri/QWxpa2hhc2ksIEhhc3Nhbg==|https://frl.publisso.de/adhoc/uri/U2FycmFmemFkZWdhbiwgTml6YWw=
1000 Label
1000 Förderer
  1. Isfahan University of Medical Sciences |
  2. Research and Technology Department, Iran Ministry of Health and Medical Education |
  3. Iranian Network of Cardiovascular Research |
1000 Fördernummer
  1. 1402115
  2. -
  3. 96110
1000 Förderprogramm
  1. -
  2. -
  3. -
1000 Dateien
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer Isfahan University of Medical Sciences |
    1000 Förderprogramm -
    1000 Fördernummer 1402115
  2. 1000 joinedFunding-child
    1000 Förderer Research and Technology Department, Iran Ministry of Health and Medical Education |
    1000 Förderprogramm -
    1000 Fördernummer -
  3. 1000 joinedFunding-child
    1000 Förderer Iranian Network of Cardiovascular Research |
    1000 Förderprogramm -
    1000 Fördernummer 96110
1000 Objektart article
1000 Beschrieben durch
1000 @id frl:6484137.rdf
1000 Erstellt am 2024-09-12T13:19:01.301+0200
1000 Erstellt von 286
1000 beschreibt frl:6484137
1000 Bearbeitet von 286
1000 Zuletzt bearbeitet 2024-09-12T13:20:30.798+0200
1000 Objekt bearb. Thu Sep 12 13:20:01 CEST 2024
1000 Vgl. frl:6484137
1000 Oai Id
  1. oai:frl.publisso.de:frl:6484137 |
1000 Sichtbarkeit Metadaten public
1000 Sichtbarkeit Daten public
1000 Gegenstand von

View source