Diabetes, Heart and Cardiovascular Diseases News Chronicle.  Diabetes, Cardiovascular and Heart Diseases
 Article 326
    Published on April 19, 2018

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Eating yogurt can reduce the risk of cardiovascular diseases

More than 75 million people are with high blood pressure or hypertension in the United States. High blood pressure is a risk factor to cardiovascular diseases causing stroke and heart attack, two leading causes of death in the United States.


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Studies including Dietary Approaches to Stop Hypertension (DASH) have proved that the milk and milk products consumption were associated with lower risk to cardiovascular diseases irrespective of saturated fat content of the milk. Fermented milk products such as yogurt or cheese offers protection from cardiovascular diseases. Earlier studies have proved following health benefits of regular milk or dairy products consumption.

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  • Cardiovascular health benefits in people with hypertension or blood pressure.
  • Risk reduction to type 2 diabetes (T2D).
  • Reduction in body weight.
  • Yogurt consumption improves digestion.
  • Yogurt consumption improves cognitive functioning in Alzheimer's patients.

A large-scale and a 30-year long observational follow-up study intended to find out the relationship between reduced cardiovascular diseases and yogurt consumption shows lower risk to the development of cardiovascular diseases among high blood pressure or hypertension people with higher consumption of yogurt. The study also shows cardiovascular health benefits of yogurt are independent of other risk factors.

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Researchers have conducted studies on over 55,898 women participants aged between 30 and 55 years of the Nurses' Health Study (NHS) and another 18,232 male participants aged between 40 and 75 years of the Health Professionals Follow-Up Study (HPFS).


Among the male participants of the Health Professionals Follow-Up Study, researchers have found 2,148 cardiovascular disease cases (such as myocardial infarction, stroke and revascularization). The study has found following risk reduction with the consuming of more than or equal to two servings of yogurt per week.

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Cardiovascular event Risk reduction percentage
Myocardial infarction or heart attack 19%
Major coronary heart disease 20%
Major stroke 20%

Among the women participants of the Nurses' Health Study, researchers have found 3,300 cardiovascular disease cases (such as myocardial infarction, stroke and revascularization). The study has found following risk reduction with the consuming of more than or equal to two servings of yogurt per week.

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Cardiovascular event Risk reduction percentage
Myocardial infarction or heart attack 30%
Lower risk of revascularization
(vascular bypass and angioplasty)
19%
Major coronary heart disease 20%
Major stroke 20%

The study also found greater cardiovascular risk reduction among men and women adult individuals with high blood pressure or hypertension with the higher consumption of yogurt along with food good for heart health.

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Increased vascular stiffness causes hardening, narrowing and clogging of the arteries (atherosclerosis disease, a cardiovascular event) and obstructs blood flow to the brain, to the heart muscle and to the heart. Researchers think that milk or milk products consumption irrespective of their fat content improves vascular stiffness and reduces risks associated cardiovascular diseases.

As this study provide evidence for reduction in cardiovascular and heart health risks with long-term yogurt consumption, eating a yogurt as a snack is a healthy option for people with hypertension or high blood pressure.


Yogurt milk product reduces cardiovascular diseases such as heart attack angioplasty coronary disease and stroke.
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Co-author of the study was Justin R. Buendia, PhD, a Nutrition Scientist and Public Health Epidemiologist, Boston University School of Medicine (BUSM), Boston, Massachusetts, United States. The study findings were published 15 February 2018 in the American Journal of Hypertension. Title of the article was "Regular Yogurt Intake and Risk of Cardiovascular Disease Among Hypertensive Adults." DOI : doi.org/10.1093/ajh/hpx220


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Yogurt : It is a fermented dairy product.

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