Scientists link yogurt consumption with blood pressure management

Arising from the fact that dairy foods contain a range of micronutrients

Scientists from the University of South Australia, in partnership with the University of Maine, examined the associations between yoghurt intake, blood pressure and cardiovascular risk factors, finding that yoghurt is associated with lower blood pressure for those with hypertension.

This study provides new evidence that connects yoghurt with positive blood pressure outcomes for hypertensive people.

According to the study, 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.

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