Not Just Calcium: Why You Should Add Yogurt to Your Weekly Diet
A study based on two separate studies for women and men found that consuming yogurt twice a week has significant effects on the heart, whether eaten alone or with a diet rich in fiber, vegetables, and whole grains.
(Photo: shutterstock)Is yogurt part of your weekly diet? If not, you might want to reconsider, as it offers much more beyond calcium and probiotics.
According to a study based on two separate studies for women and men, consuming yogurt twice a week has significant effects on the heart, whether eaten alone or as part of a diet rich in fiber, vegetables, and whole grains.
An article published in the journal Hypertension discussed a new study from Boston University, which found that high yogurt intake is associated with a roughly 30% lower risk of vascular and heart diseases among men and women with high blood pressure.
High blood pressure affects about one billion people worldwide and is a risk factor for vascular and heart diseases. Researchers believe that the high calcium content in yogurt, along with its natural fermentation, are linked to beneficial effects on comorbidities of vascular and heart diseases, such as type 2 diabetes, insulin resistance, and hypertension. Previous findings suggested that calcium plays a role in heart contraction and relaxation, while probiotics found in fermented foods are linked to blood pressure reduction.
Over 55,000 women (ages 30-55) participated in the Nurses' Health Study, and 18,000 men (ages 40-75) were part of a different study, with all participants suffering from high blood pressure.
Participants were asked to report their diet in a questionnaire over the years. Additionally, they reported doctor-diagnosed events, including blood flow issues, myocardial infarction, and stroke.
Study results showed that high yogurt consumption reduced the risk of myocardial infarction by about 30% in women examined in the Nurses' Health Study, while for men, there was a 19% reduction. In both groups, those consuming more than two servings of yogurt a week had a 20% lower risk of stroke or coronary heart disease during the follow-up period.
"Long-term yogurt consumption might reduce the risk of cardiovascular problems, as previous studies have shown beneficial effects of fermented dairy products," said Justin Buendia, one of the article's authors. "Here, we had a very large group of men and women with high blood pressure, followed for over 30 years. The results of the current study provide new and important evidence that yogurt may benefit heart health, alone or as a consistent part of a fiber-rich diet including fruits, vegetables, and whole grains."
