Professor Linda Tapsell, a professor in Nutrition and Dietetics at the University of Wollongong in Australia, suggests that fermented dairy foods such as yoghurt may help to reduce the risk of cardiovascular disease by having anti-hypertensive properties, interfering with cholesterol pathways or possibly having more local positive effects on the arterial wall.
Other research – presented earlier this year at the American Heart Association’s Epidemiology Lifestyle 2016 Scientific Sessions – found that women who ate five or more servings of yoghurt a week had a lower risk of developing high blood pressure compared to those who rarely ate yoghurt.
Heart and Stroke Foundation SA statistics show that hypertension is responsible for 50% of strokes (one in two) and 42% of heart attacks (two in five) in South Africa
Printed in The Mercury 23rd September 2016.
Article sourced from the World Heart Federation and Heart and Stroke Foundation South Africa.