 We did this work in the Framingham Offspring cohort, and on average we followed participants for about 15 years. Dairy foods contain a lot of nutrients such as potassium, calcium and magnesium that are believed to be beneficial for blood pressure and for preventing hypertension. There have been earlier studies looking at dairy, but they haven't accounted for certain factors such as overall diet quality, they haven't accounted for changes in dairy intake over time, or changes in other lifestyle factors over time as well. So the reason we undertook this was to try to clarify the relationship between dairy and blood pressure, changing blood pressure over time, accounting for factors such as changing dairy intakes, changing diet quality and changing lifestyle factors. The main finding was that dairy, particularly low fat and fat-free dairy, higher intakes resulted in a slower increase in blood pressure and systolic blood pressure with time. We didn't see much in the way of associations with diastolic blood pressure. With the systolic blood pressure we saw that those with the lowest intakes of less than one serving per week of low fat and fat-free dairy increased the blood pressure about 1.1 millimeters of mercury per year, whereas the participants who had higher intakes of dairy more than three servings per week increased the blood pressure annually at a rate of only about 0.75 millimeters of mercury per year. So that difference may seem small, but that's a 30 percent difference in the rate of increase in blood pressure over time. We didn't see the same association with higher fat dairy, but that could be just due to the fact that the intakes of higher fat dairy tend to be lower than we see for low fat dairy. We saw the trends in the same direction, but we didn't see significant associations with higher fat dairy products. The main conclusion is that we've added to the evidence that dairy may be beneficial for preventing rising blood pressure over time in development of hypertension with age.