Daily dose of yoghurt to lower high blood pressure
A new observational study by researchers at the University of South Australia (UniSA) has found associations between yoghurt consumption and lowered blood pressure, especially in people suffering from hypertension. Globally, more than a billion people suffer from hypertension or high blood pressure, putting them at greater risk of cardiovascular diseases (CVDs) such as heart attack and stroke.
In partnership with the University of Maine, the study followed 915 community-dwelling adults from the Maine-Syracuse Longitudinal Study. Habitual yogurt consumption was measured using a food frequency questionnaire; high blood pressure was defined as being greater than or equal to 140/90 mmHg (a normal blood pressure level is less than 120/80 mmHg).
“This study showed for people with elevated blood pressure, even small amounts of yoghurt were associated with lower blood pressure, and for those who consumed yoghurt regularly, the results were even stronger, with blood pressure readings nearly seven points lower than those who did not consume yoghurt,” said UniSA research associate Dr. Alexandra Wade.
“High blood pressure is the number one risk factor for cardiovascular disease, so it’s important that we continue to find ways to reduce and regulate it,” Dr Wade added.
“Dairy foods, especially yoghurt, may be capable of reducing blood pressure. This is because dairy foods contain a range of micronutrients, including calcium, magnesium, and potassium, all of which are involved in the regulation of blood pressure – yoghurt is especially interesting because it also contains bacteria that promote the release of proteins which lowers blood pressure.”
UniSA researchers suggest future observational and intervention studies should continue to focus on at-risk individuals to examine the potential benefits of yogurt.
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