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...
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.
"Yoghurt is especially interesting because it also contains bacteria that promote the release of proteins which lowers blood pressure.
"This study showed for people with elevated blood pressure, even small amounts of yoghurt were associated with lower blood pressure.
"And for those who consumed yoghurt regularly, the results were even stronger, with blood pressure readings nearly seven points lower than those who did not consume yoghurt."
The study was conducted on 915 community-dwelling adults from the Maine–Syracuse Longitudinal Study. Habitual yogurt consumption was measured using a food frequency questionnaire. High blood pressure was defined as being greater than or equal to 140/90 mmHg (a normal blood pressure level is less than 120/80 mmHg).
Researchers say that future observational and intervention studies should continue to focus on at-risk individuals to examine the potential benefits of yogurt.
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Dr Kartikeya Kohli is an Internal Medicine Consultant at Sitaram Bhartia Hospital in Delhi with super speciality training in Nephrology. He has worked with various eminent hospitals like Indraprastha Apollo Hospital, Sir Gangaram Hospital. He holds an MBBS from Kasturba Medical College Manipal, DNB Internal Medicine, Post Graduate Diploma in Clinical Research and Business Development, Fellow DNB Nephrology, MRCP and ECFMG Certification. He has been closely associated with India Medical Association South Delhi Branch and Delhi Medical Association and has been organising continuing medical education programs on their behalf from time to time. Further he has been contributing medical articles for their newsletters as well. He is also associated with electronic media and TV for conduction and presentation of health programs. He has been associated with Medical Dialogues for last 3 years and contributing articles on regular basis.