Eating More Yogurt May Reduce Risk of Cardiovascular Disease
High blood pressure is a major cardiovascular disease risk factor. A recent study suggests eating more yogurt may be associated with a lower risk of cardiovascular disease in people with high blood pressure.
Participants in the study included 55,898 women between the ages of 30 and 55 with high blood pressure who took part in the Nurses’ Health Study and 18,232 men between the ages of 40 and 75 who took part in the Health Professionals Follow-Up Study. The participants completed a mailed 61-item questionnaire in 1980. The questionnaire reported dietary intake from the previous year. All of the participants then reported any physician-diagnosed events, including myocardial infarction, stroke, and revascularization. The researchers used medical records to confirm diagnosis.
There were 3,300 and 2,148 total cardiovascular disease cases in the Nurses' Health Study and the Health Professionals Follow-Up Study, respectively. After analyzing the data, the researchers found participants who consumed more than two servings per week of yogurt had a 20% lower risk of major coronary heart disease or stroke.
They also found that consuming more yogurt was associated with a 30% lower risk of myocardial infarction in the women and a 19% lower risk in the men. Higher yogurt consumption was also associated with a 16% lower risk of revascularization in the women.
Researchers from Boston University School of Medicine led the study. It was published on February 15, 2018, in the American Journal of Hypertension.
Previous studies have shown yogurt may improve bone health, provide good bacteria for gut health, and possibly even be associated with weight loss. If you want to add more yogurt to your diet, it’s best stick with a low or no fat brand, as higher fat intake can reverse the positive health benefits.