Higher yogurt intake lower blood pressure in hypertensive individuals

Globally, more than a billion people suffer from hypertension putting them at greater risk of cardiovascular diseases such as heart attack and stroke. Salt restriction and certain dietary interventions are suggested to control high blood pressure.But associations between fermented dairy products and blood pressure are unclear.

Researchers at University of South Australia conducted a study to examine the association between yogurt and blood pressure in hypertensive and non-hypertensive individuals and have found that higher yogurt intake is associated with lower blood pressure in hypertensive individuals.

The study has been published in the International Dairy Journal.

UniSA researcher Dr Alexandra Wade says this study provides new evidence that connects yoghurt with positive blood pressure outcomes for hypertensive people.

"High blood pressure is the number one risk factor for cardiovascular disease, so it's important that we continue to find ways to reduce and regulate it," Dr Wade says.

"Dairy foods, especially yoghurt, may be capable of reducing blood pressure."This is because dairy foods contain a range of micronutrients, including calcium, magnesium and potassium, all of which are involved in the regulation of blood pressure.