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Sciences des Aliments

0240-8813
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An international journal of food science and technology
 

 ARTICLE VOL 22/4 - 2002  - pp.415-421  - doi:10.3166/sda.22.415-421
TITLE
Hypertensive cardiovascular disease: risk reduction by dietary calcium and dairy foods

ABSTRACT

The association between calcium and blood pressure regulation was first postulated nearly two decades ago. In our initial study of calcium intake in hypertensive and normotensive persons, we observed an inverse relationship between dietary calcium and blood pressure levels, whereas intake of other nutrients were very similar between the two groups (McCARRON et al., 1982). Of the nutrients assessed in that report, including sodium and potassium, calcium was the only nutrient that differed significantly in intake between persons with and without hypertension. We then conducted a similar analysis of the first National Health and Nutrition Examination Survey (NHANES I) comprising dietary data from more than 10000 individuals (McCARRON et al., 1984). Intake of 17 dietary nutrients was assessed and, again, low calcium intake was the most consistent factor in the diet of persons with high blood pressure.

AUTEUR(S)
David A. MCCARRON, Molly E. REUSSER

CITATIONS
sda.revuesonline.com/revues/3/citation/908.html

LANGUE DE L'ARTICLE
Anglais

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