Luc Djoussé, MD, Assistant Professor of Medicine at Harvard Medical School, and James S. Pankow, PhD, MPH, Associate Professor in the Department of Epidemiology at the University of Minnesota, et al., wrote in their study "Influence of Saturated Fat and Linolenic Acid on the Association Between Intake of Dairy Products and Blood Pressure," published June 26, 2006 in Hypertension: Journal of the American Heart Association:

“Our data found that dairy consumption is inversely associated with prevalent HTN [hypertension] and resting SBP [systolic blood pressure] mainly among individuals consuming less saturated fat and independent of dietary calcium. These findings lend support to the recommendation of low-fat dairy consumption as a mean to lower blood pressure.”

[Note: High blood pressure is commonly considered to increase the risk of heart disease.] June 26, 2006