Yogurt may reduce the risk of high blood pressure

Dairy products such as yogurt have repeatedly been found to have either neutral or beneficial effects on cardiovascular disease (CVD) risk, a finding highlighted by recent literature reviews and a meta-analysis and shows that yogurt may reduce the risk of high blood pressure.

Yogurt may reduce the risk of high blood pressure

A study among US adults found that greater intakes of total dairy foods, total low-fat/fat-free dairy foods, lowfat/ skimmed milk and yogurt were associated with a smaller increase in systolic blood pressure and a lower risk of high blood pressure incidence per year.

• This correlation seemed to lessen over time except for total dairy foods and yogurt.
• Consuming one extra serving of yogurt per week was related to a 6% reduced risk of developing high blood pressure.

References:

• Drouin-Chartier JP, Brassard D, Tessier-Grenier M, et al. Systematic review of the association between dairy product consumption and risk of cardiovascular-related clinical outcomes. Adv Nutr 2016;7:1026–40.

• Givens DI. Saturated fats, dairy foods and health: a curious paradox? Nutrition Bulletin 2017;42:274–82.

• Guo J, Astrup A, Lovegrove JA, et al. Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose-response meta-analysis of prospective cohort studies. Eur J Epidemiol 2017;32:269–87.

• Lordan R, Tsoupras A, Mitra B, et al. Dairy fats and cardiovascular disease: do we really need to be concerned? Foods 2018;7:29.

• Wang H, Troy LM, Rogers GT, et al. Longitudinal association between dairy consumption and changes of body weight and waist circumference: the Framingham Heart Study. Int J Obes (Lond) 2014;38:299–305.