“Yogurt consumption is associated with reduced risk of cardiovascular disease (CVD)” is one of the 10 evidence-based conclusions made by the YINI board about the health effects of yogurt… learn more below
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.
Fermented dairy products such as yogurt are associated with improved CVD risk profile
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.
