The influence of dairy products on plasma uric acid in women.
Elevated levels of plasma uric acid have been linked to increased risk of cardiovascular diseases and their complications.
As dairy proteins have been found to decrease plasma uric acid without increasing glomerular filtration rate, a sample of postmenopausal women living in Montreal was studied to investigate the nature of this relationship.
Participants (158 Roman Catholic nuns) were randomly assigned to one of two test diets for a period of four weeks : the dairy foods group (n=81) consumed approximately 30 grams of dairy protein daily and the dairy-free diet group (n=77) ate no dairy foods at all.
Subjects completed two one-day food records, a core questionnaire and a dairy foods diet history ; blood specimens were obtained, and blood pressure, height and weight were measured.
The study results suggest that proteins of dairy origin may play a role in stabilising or lowering plasma uric acid, and that calcium or other components found in milk products may also reduce diastolic blood pressure.
While these findings have implications for dietary prevention to decrease cardiovascular risk in postmenopausal women, further investigations should examine these mechanisms in men over the age of 50 to ascertain whether a similar response would occur.
Mots-clés Pascal : Consommation alimentaire, Comportement alimentaire, Régime alimentaire enrichi, Produit laitier, Protéine, Epidémiologie, Plasma sanguin, Urique acide, Homme, Femelle, Postménopause, Pression sanguine, Hémodynamique, Québec, Canada, Amérique du Nord, Amérique
Mots-clés Pascal anglais : Food intake, Feeding behavior, Supplemented diet, Dairy product, Proteins, Epidemiology, Blood plasma, Uric acid, Human, Female, Postmenopause, Blood pressure, Hemodynamics, Quebec, Canada, North America, America
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 95-0477198
Code Inist : 002B29B. Création : 01/03/1996.