Low fat dairy for less heart disease
BY JULIE SEAMERTHURSDAY, 18 JUNE 2009
A Spanish study on the benefits of consuming low-fat dairy based products has found that these foods improve blood pressure in older people at risk of heart disease.
Previous animal studies have reported that milk proteins, including caseins and whey proteins can reduce blood pressure due to their link with angiotension converting enzyme (ACE), inhibiting the conversion of angiotension I to the potent vasoconstrictor angiotensin II, for improved blood flow.
Whey protein is also a rich source of Calcium. Researchers have noted that this mineral helps to prevent vasoconstriction of vascular smooth muscle cell, while also improving the sodium-potassium balance. Because high calcium intakes have been additionally linked to optimal insulin sensitivity and weight loss, these factors contribute to blood pressure improvements 1.
In relation to the recent human study, involving 2290 elderly participants who were assessed over a 12 month period, highest average daily intake of low-fat dairy products resulted in the control and reduction of blood pressure levels and thus, the prevention of hypertension (even though candidates were originally assessed as having high level cardiovascular risk) 2.
These findings fill the gap in the available evidence about the effects of dairy products in elderly high-risk populations. Furthermore, they suggest that the daily consumption of low-fat whey protein powder such as Aussie Bodies Perfect Protein Natural (sprinkled on breakfast cereal or as part of a low-fat fruit smoothie) is a healthy, calcium-rich, delicious measure for cardiovascular longevity.
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