Destiffening and Hypotensive Effects of Whole Milk and Full-fat Dairy Products

The specific aim of the proposed study is to address the efficacy of conventional full-fat dairy products as part of the normal routine diet for improving vascular function and reducing blood pressure in middle-aged and older adults with elevated blood pressure. The investigators hypothesize that dietary intervention including whole milk and full-fat milk products will induce significant decreases in systolic blood pressure and arterial stiffness. The investigators also test the hypothesis that the reductions in blood pressure will be associated with the corresponding decreases in arterial stiffness and/or increases in endothelial vasodilatory function as well as improvements in arterial baroreflex sensitivity. If our hypotheses are supported by the results, the information could be used as a basis for recommendations for the use of whole milk and full-fat milk products in the secondary prevention of elevated blood pressure and vascular dysfunction.

Add 4 daily servings of fruit to diet and/or plant-based milk, remove all dairy from diet for a period of 4 weeks

Add 4 daily servings of fruit (fruit cup, apple sauce) and/or plant-based milk, remove all dairy for a period for 4 weeks

Carotid arterial compliance as measured by arterial pressure and corresponding cross-sectional area by ultrasound

Inclusion Criteria: Prehypertension or stage-1 hypertension Exclusion Criteria: Consume > 3 servings of dairy or fruit per day Strenuous physical activity > 3 time per week Lactose intolerance, pregnancy, lactation, and/or alcohol abuse Taking cardiovascular-acting drugs Overt cardiovascular disease, metabolic disease, GI disorders and/or renal disease