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A new study, published in the American Journal of Hypertension, says that long-term yogurt intake might reduce the risk of cardiovascular problems.
Consuming more than two servings of yogurt per week may lower the risk of developing heart disease or stroke, says a study.
High blood pressure or hypertension is a major cardiovascular disease risk factor. Clinical trials have previously demonstrated beneficial effects of dairy consumption on cardiovascular health.
Yogurt may independently be related to cardiovascular disease risk, according to the study published in the American Journal of Hypertension.
“We hypothesised that long-term yogurt intake might reduce the risk of cardiovascular problems since some previous small studies had shown beneficial effects of fermented dairy products,” said Justin Buendia from Boston University School of Medicine in the US.
“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 Buendia.
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