Eating The Yogurt Can Lower The Risk Of Cardiovascular Diseases
More than 75 million people are with a high blood pressure (hypertension. BP) in the United States. The blood pressure is a risk factor for cardiovascular diseases, which can increase the risk of stroke and heart attack, two leading causes of death in the United States.
The earlier studies including Dietary Approaches to Stop Hypertension (DASH) have proved that the consumption of milk and milk (dairy) products is associated with a lower risk of cardiovascular diseases, irrespective of the saturated fat content of milk. The fermented milk products such as yogurt or cheese can offer protection from cardiovascular diseases. The earlier studies have proved the following health benefits with a regular consumption of milk or dairy products.
A large-scale and a 30-year long-term observational and follow-up study was conducted to find out the relationship between the risk of cardiovascular diseases and the consumption of yogurt. The study shows a lower risk of cardiovascular diseases in patients with high blood pressure (hypertension) with a higher consumption of yogurt. The study also shows that cardiovascular health benefits with yogurt consumption are independent of other risk factors.
Researchers have conducted a study on about 55,898 women participants of the Nurses' Health Study (NHS), aged between 30 and 55 years and another 18,232 male participants of the Health Professionals Follow-Up Study (HPFS), aged between 40 and 75 years.
Among the male participants of the Health Professionals Follow-Up Study, researchers have found a cardiovascular disease in 2,148 (such as myocardial infarction, stroke and revascularization) patients. The study has found a lower risk to the following diseases with the consumption of more than or equal to two servings of yogurt in a week.
Among the women participants of the Nurses' Health Study, researchers have found a cardiovascular disease in 3,300 (such as myocardial infarction, stroke and revascularization) patients. The study has found a lower risk to the following diseases with the consumption of more than or equal to two servings of yogurt in a week.
The study also found a larger cut in the risk of cardiovascular diseases to a patient suffering from a high blood pressure (hypertension) with the higher consumption of yogurt with the heart-healthy food.
An increased arterial stiffness can cause the hardening, narrowing and clogging of the arteries (atherosclerosis disease, a cardiovascular event) and obstructs the flow of blood to the brain, to the heart muscle and to the heart. The researchers think that the consumption of milk or milk products (irrespective of the fat content of milk) can improve the arterial stiffness and lowers the risk associated with cardiovascular diseases.
As this study is providing an evidence for the lower risk of cardiovascular and heart diseases, a long-term yogurt consumption, eating yogurt as a snack is a healthy option for the people with hypertension (high blood pressure).
Co-author of the study was Justin R. Buendia, Ph.D., a Nutrition Scientist and a Public Health Epidemiologist, Boston University School of Medicine (BUSM), Boston, Massachusetts, United States. The study was published February 15, 2018, in the American Journal of Hypertension. Title of the article was "Regular Yogurt Intake and Risk of Cardiovascular Disease Among Hypertensive Adults."
Yogurt: Yogurt is a fermented dairy or milk product.
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Published by Jammi Vasista, Chennai, India.