Yogurt helps cardiovascular health






Increased consumption of yogurt appears to be associated with a reduced risk of developing cardiovascular disease in men and women suffering from hypertension. This is reported in a new American study published in the American Journal of Hypertension.

Hypertension is considered a major risk factor for the onset of cardiovascular disease. And several studies have already documented the benefits of daily consumption of dairy products in cardiovascular health. But yogurt may have an independent relationship with the risk of cardiovascular disease.

It is known that hypertension affects about one billion people worldwide and contributes to serious cardiovascular problems. Increased consumption of dairy products has been associated with positive effects on hypertension, type 2 diabetes and insulin resistance.

In the present study, data were analyzed for over 55,000 women (30-55 years) with hypertension who had taken part in the Nurses’ Health Study and for 18,000 men (40-75 years) who had taken part in the Health Professionals Follow- Up Study.

In the Nurses’ Health Study, participants had completed a detailed questionnaire in 1980 about their dietary habits in 1979. They also reported any medical problems such as myocardial infarction, stroke and revascularisation. They had also given permission to researchers to access their medical records.

High consumption of yoghurt was associated with a 30% reduction in the risk of myocardial infarction in women and 19% in men.

There were 3,300 and 2,148 total cases of cardiovascular disease (myocardial infarction, stroke and revascularization) in the Nurses’ Health Study and the Health Professionals Follow-Up Study, respectively. Increased consumption of yogurt was associated with a 16% lower risk of revascularization.

In both groups, participants who ate more than one serving of yogurt each week had approximately 20% lower risk of major coronary heart disease or stroke during the study. When revascularization was added to the end result of cardiovascular disease, the risk was reduced for men and women, but it remained significant.

Increased consumption of yogurt combined with a generally healthy diet for the heart was associated with greater reductions in the risk of cardiovascular disease among men and women suffering from hypertension.