Yogurt Linked to Lower BP | Heart and Vascular Health | Scoop.it

My comment: "Smart foods" or "super foods" are very attractive to Americans:  Eat more, get healthier.  The abstract noted here made me recall the Dannon Yogurt commercial suggesting people living in the Republic of Georgia lived long lives due to yogurt consumption.  See it here.  http://www.youtube.com/watch?v=R9RJBgNB1ZI

Adding yogurt (or other healthy foods) is not the answer.  Replacing less healthy foods with more healthy alternatives is sensible and can be recommended.


Yogurt may help prevent hypertension as part of a healthy diet, an observational study suggested.

People who ate at least the equivalent of one serving every three days were 31% less likely to develop high blood pressure than those who ate no yogurt at all. An even stronger effect was seen among individuals who were not taking antihypertensive drugs, according to their analysis of the Framingham Heart Study Offspring Cohort reported at the AHA's High Blood Pressure Research meeting in Washington, D.C.

The finding reinforces the known role of low-fat dairy products in reducing blood pressure and the association supports the DASH diet recommendation of two to three servings of low-fat dairy per day. However, "when we talk about adding heart healthy foods we always want to think about what will they replace in the diet, not necessarily adding them on top of your existing diet in order to maintain a healthy weight,"  The  study of 2,197 adults in the offspring cohort of the Framingham Heart Study who did not have high blood pressure at baseline. Participants answered dietary questions and were followed for blood pressure along with other measures in the longitudinal study.  44% of the participants reported that they ate yogurt at least once a month. During the 14 years of follow-up, blood pressures rose and 913 of the participants developed hypertension. Yogurt intake rose too, and those with high intake -- more than 2% of their daily calories from yogurt -- were less likely to develop hypertension.  The odds ratio of incident hypertension was 0.69 compared with individuals who didn't eat yogurt, with a significant 95% confidence interval of 0.54 to 0.87 after adjustment for demographic and lifestyle factors and cholesterol-lowering medication use.