Yoghurt intake is associated with lower blood pressure for those with hypertension, according to research from the universities of South Australia and Maine.
Globally, more than a billion people suffer from hypertension (high blood pressure), putting them at greater risk of cardiovascular diseases (CVDs) such as heart attack and stroke. CVDs are the leading cause of death worldwide. In the United States, one person dies from CVD every 36 seconds; in Australia, it’s every 12 minutes.
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,” 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 that lower 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, published in the International Dairy Journal, was conducted on 915 community-dwelling adults from the Maine-Syracuse Longitudinal Study. Habitual yoghurt 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 yoghurt.
Study details
Higher yoghurt intake is associated with lower blood pressure in hypertensive individuals: Cross-sectional findings from the Maine–Syracuse longitudinal study.
Alexandra Wade, Benjamin Guenther, Fayeza Ahmed, Merrill Elias.
Published in International Dairy Journal on 2021;
Abstract
Associations between fermented dairy products and blood pressure are unclear. The current study therefore examined the association between yoghurt and blood pressure in hypertensive and non-hypertensive individuals. Cross-sectional analyses were undertaken on 915 community-dwelling adults from the Maine–Syracuse Longitudinal Study. Habitual yoghurt consumption was measured using a food frequency questionnaire.
The primary outcomes were systolic blood pressure (SBP), diastolic blood pressure (DBP), mean arterial pressure (MAP), and pulse pressure. Secondary outcomes included BMI (kg m−2), total cholesterol (mg dL−1), glucose (mg dL−1), HDL (mg dL−1), LDL (mg dL−1), triglycerides (mg dL−1), and plasma homocysteine (μmol L−1). Multivariable regression analyses revealed significant inverse associations between yoghurt and both SBP (p < 0.05) and MAP (p < 0.05) in hypertensive (n = 564) but not non-hypertensive participants (n = 351).
Future observational and intervention studies should continue to focus on at-risk individuals to examine the potential benefits of yoghurt.
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