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Regular yogurt intake lowers risk of incident hypertension

17 Jul 2018
Yogurt: Key to reducing high blood pressure

Higher total intake of dairy products, especially yogurt, may help reduce the risk of incident hypertension in middle-aged and older adult men and women, suggests a recent study.

The investigators examined the association between yogurt consumption, as well as cheese, milk and total dairy, and high blood pressure in two Nurses’ Health Study cohorts (NHS; n=69,298), NHS II (n=84,368) and the Health Professional Follow-up Study (HPFS; n=30,512). Participants from NHS, NHS II and HPFS were followed for incident hypertension for up to 30, 20 and 24 years, respectively.

Time-dependent multivariate-adjusted Cox proportional hazards models were used to calculate hazard ratios, while pooled risk estimates were derived from fixed effects meta-analysis.

Participants from NHS, NHS II and HPFS who consumed at least five servings of yogurt per week (vs <1 serving per month) had 19-percent (95 percent CI, 0.75–0.87), 17-percent (0.77–0.90) and 6-percent (0.83–1.07) lower risks of hypertension, respectively.

Pooled analyses revealed an association between higher yogurt consumption and 16-percent (0.80–0.88) lower hypertension risk, while higher total dairy (3 to <6 vs <0.5 servings/day), milk (2 to <6/day vs <4/week) and cheese (1–4/day vs <1/week) correlated with 16-percent (0.81–0.87), 12-percent (0.86–0.90) and 6-percent (0.90–0.97) lower hypertension risks, respectively.

Adjustment for body mass index as a possible causal intermediate showed that total dairy, yogurt, milk and cheese were associated with 13-percent, 10-percent, 8-percent and 8-percent lower risks of incident hypertension, respectively.

Higher yogurt intake plus higher DASH (Dietary Approach to Stop Hypertension) diet scores correlated with 30-percent (0.66–0.75) reduced hypertension risk compared with lower levels of both factors.

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