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A DAILY DOSE OF YOGHURT COULD BE THE REFERENCE FOOD TO CONTROL HIGH BLOOD PRESSURE

A daily dose of yogurt could be the next reference food for people with high blood pressure, according to new research from the University of South Australia.


The study, conducted in collaboration with the University of Maine, examined the relationship between yogurt intake, blood pressure and cardiovascular risk factors, and found that yogurt is associated with lower blood pressure for hypertensive patients.


Worldwide, more than one billion people suffer from high blood pressure, exposing them to an increased risk of cardiovascular disease (CVD), such as myocardial infarction and stroke, and cardiovascular disease is the leading cause of death worldwide.

Yogurt, beneficial for blood pressure

Dr. Alexandra Wade, a researcher at UniSA, says this study provides new evidence linking yogurt to positive blood pressure outcomes in hypertensive people.

“Hypertension is the number one risk factor for cardiovascular disease, so it’s important that we continue to find ways to reduce and regulate it,” he says. Dairy foods, especially yogurt, may be able to lower blood pressure. This is because dairy foods contain a number of micronutrients, such as calcium, magnesium and potassium, all of which are involved in regulating blood pressure.”

The doctor emphasizes that “Yogurt is especially interesting because it also contains bacteria that promote the release of proteins that lower blood pressure and this study showed that, in the case of people with elevated blood pressure, even small amounts of yogurt were associated with lower blood pressure.”

“And for those who consumed yogurt regularly, the results were even stronger, with blood pressure readings nearly seven points lower than those who didn’t consume yogurt.”

The study was conducted on 915 adults residing in the Maine-Syracuse Longitudinal Study community. Usual yogurt consumption was measured using a food frequency questionnaire. High blood pressure was defined as greater than or equal to 140/90 mmHg (a normal blood pressure level is less than 120/80 mmHg).

The researchers say future observational and intervention studies should continue to focus on at-risk individuals to examine the potential benefits of yogurt.

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