Aljuraiban GS, et al. - Researchers assessed the cross-sectional associations of dairy product intakes, total and by type, with blood pressure (BP) levels in 2,694 participants aged 40-59 years from the United Kingdom and the United States. They calculated linear regression models adjusted for lifestyle/dietary factors to estimate BP differences per 2SD higher intakes of total-and-individual-types of dairy. They observed a lower systolic BP level of −2.31 mmHg and diastolic BP level of −2.27 mmHg in relation to each 195 g/1000 kcal (2SD) greater low-fat dairy intake, in contrast to total- and whole-fat dairy. With adjustment for dietary phosphorus, calcium, and lactose, a reduction was observed in significant associations, whereas strengthening of significant associations was evident with urinary calcium adjustment. Overall, low-fat dairy consumption was related to lower BP levels, especially among participants with low albumin–creatinine ratio.