High blood pressure is an independent risk factor for heart diseases and stroke. But, yogurt can reduce the risk, finds a new study.
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‘Consuming more than two servings of yogurt in a week reduces the risk of major coronary heart disease or stroke by 20% in those with high blood pressure.’
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"Our results provide important new evidence that yogurt may benefit heart health alone or as a consistent part of a diet rich in fibre-rich fruits, vegetables and whole grains," said co-author of the study Justin R. Buendia from the Boston University School of Medicine in the US. ![twitter](https://images.medindia.net/icons/news/social/twitter.png)
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For the study, published in American Journal of Hypertension, the research team included over 55,000 women aged between 30-55 with high blood pressure from the Nurses' Health Study and 18,000 men aged between 40-75 who participated in the Health Professionals Follow-Up Study.
In the Nurses' Health Study, participants were asked to complete a mailed 61-item questionnaire in 1980 to report usual dietary intake in the preceding year.
Participants subsequently reported any interim physician-diagnosed events including myocardial infarction, stroke, and revascularization.
The results show that
- Higher intakes of yogurt were associated with a 30 percent reduction in risk of myocardial infarction among the Nurses' Health Study women and a 19 percent reduction in the Health Professionals Follow-Up Study men.
- Higher yogurt intake in women was associated with a 16 percent lower risk of undergoing revascularization.
- Participants consuming more than two servings a week of yogurt had an approximately 20 percent lower risks of major coronary heart disease or stroke during the follow-up period.
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Source-IANS