Hypertension affects about one billion people worldwide. Cardiovascular disease is a condition affecting the heart or blood vessels. High blood pressure is one of the major causes of cardiovascular health problems.
Various studies have demonstrated the beneficial effects of dairy consumption on cardiovascular health. Higher dairy consumption has beneficial effects on cardiovascular disease-related disorders such as hypertension, type 2 diabetes, and insulin resistance. Among various dairy products yogurt can independently be related to cardiovascular disease risk.
A study was done with more than 1,000 volunteers having high blood pressure to see the effect of long-term yogurt consumption. Yogurt consumption was measured by questionnaires filled out by the volunteers at various intervals over the study period. With the permission to access medical records to confirm all reported new diagnoses, participants were asked to report any interim physician-diagnosed events including myocardial infarction, stroke, and revascularization.
Study found that long-term yogurt-eaters were associated with a 31% reduction in risk of myocardial infarction. It was also seen that yogurt consumption lowers systolic blood pressure. Systolic blood pressure measures the force of blood against the walls of arteries when the heart is beating.
Patients consuming more than two servings of yogurt a week had an approximately 30 % lower risks of major coronary heart disease or stroke. Higher yogurt intake lower risk of undergoing revascularization.
Higher yogurt intake along with an overall heart-healthy diet was associated with greater reductions in cardiovascular disease risk among hypertensive patients.
Hence, we can say that yogurt intake might reduce the risk of cardiovascular problems. Also yogurt consumption may benefit heart health alone or as a consistent part of a diet like fiber-rich fruits, vegetables, and whole grains. Adding more yogurts in diet without increasing the number of calories may help lower the risk of high blood pressure.