Published in Hematology Week, March 24th, 2008
Women over age 45 who regularly consumed three or more daily servings of low-fat dairy products were 11 percent less likely to develop high blood pressure. Researchers at the Brigham and Women's Hospital in Boston attributed the benefit to food sources of calcium and vitamin D because the preventative effect was not evident in participants taking dietary supplements. Study results appeared in the February 7, 2008, special edition of the journal Hypertension
"High blood pressure is known as a...
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