Evidence suggests drinking low-fat milk, for example, may keep the risk of developing high blood pressure at bay.
This is the key takeaway of a study published in the American Journal of Clinical Nutrition, which sought to investigate the relationship between dairy products consumed and overall risk of high blood pressure.
The study, followed 2245 people aged 55 or older over six years, to see if there was a clear relationship.
Participants were grouped into five categories – “low-fat dairy”, “high-fat dairy”, “milk and milk products”, “cheese and cheese products”, and “fermented dairy”.
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