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

Completed · Not applicable

Conditions studied: Hypertension, Prehypertension

In brief

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.

Key facts

Study ID

NCT02397902

Run by

University of Texas at Austin

People needed

60

Starts

2015-03-01

Expected to finish

2018-01-30

Last updated by the study team

2018-02-01

Who can join

Age: 20 and older, up to 80. Sex: any. Healthy volunteers: not accepted.

You may qualify if…

• Prehypertension or stage-1 hypertension

You may not qualify if…

• 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

Where it is running

• The University of Texas at Austin — Austin, Texas, United States

Full record on ClinicalTrials.gov

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