A new study has revealed that people who eat low-fat yogurt over a long period of time are less likely to develop high blood pressure, UPI.com reported.
Researchers tracked more than 2,000 people over 15 years, measuring their yogurt consumption with questionnaires given at three different intervals during the study. None of the participants had high blood pressure at the start of the research.
Those who consumed at least one 6-ounce cup of low fat yogurt every three days – or 2 percent of their daily calories came from yogurt – were 31 percent less likely to develop high blood pressure.
Funded by the National Institutes of Health and by a grant from Dannon Co. Inc., the findings were presented at the American Heart Association’s High Blood Pressure Research Scientific Sessions in Washington.