In August 2018 researchers from the USA published the results of their study to assess the association between yoghurt, cheese and milk consumption and high blood pressure levels. 184,178 middle-aged and older individuals were included in the study and followed up for approximately 20 years. Results showed that individuals consuming at least five servings of yoghurt per week had a 16% reduced risk of high blood pressure levels when compared to those who had one serving per month. A further analysis revealed that those with a higher total dairy intake (3-6 vs 0.5 servings per day) appeared to have a 16% reduced risk of high blood pressure levels, with milk (2-6 per day vs. 4 per week) a 12% reduced risk and cheese (1-4 per day vs. 1 per week) a 6% reduced risk. After taking BMI into consideration, a higher total dairy intake was associated with a 13% reduction in risk of high blood levels, yoghurt a 10% reduction in risk, and both milk and cheese an 8% reduction. The combination of a higher yoghurt intake and higher DASH (‘Dietary Approaches to Stop Hypertension’) diet scores was associated with a 30% reduction in risk of high blood pressure levels.
Buendia JR et al. Long-term yogurt consumption and risk of incident hypertension in adults. J Hypertens. 2018 Aug;36(8):1671-1679