Eating yogurt can reduce risk of heart disease
The participants who had more than two servings of yogurt a week had 20 per cent reduced chance of suffering from congenital heart disease or strokes in future
Eating more yoghurt has been associated with a reduced risk of cardiovascular disease, a study has claimed.
The study investigates whether increased consumption of yoghurt could benefit adults with hypertension (high blood pressure).
Results of the study were published in American Journal of Hypertension.
The team analysed two cohorts of participants for their research, all of whom were classified as having high blood pressure.
The participants who had more than two servings of yoghurt a week were noted as having a 20 per cent reduced chance of suffering from congenital heart disease or strokes in future. Furthermore, the women who had two or more servings of yoghurt a week were recorded as being 30 per cent less likely to experience heart attack.
The men who consumed more than two servings of yoghurt a week had a 19 per cent reduced risk of myocardial infarction.
Our results suggest that higher long-term yoghurt intake is associated with lower cardiovascular disease risk among hypertensive men and women,” the authors of the study wrote.