Higher Yogurt Intake Associated with Lower Blood Pressure Levels in Individuals with Hypertension

by | Mar 7, 2022 | 2021, Blood Pressure, Cardiovascular Health

Written by Taylor Woosley, Staff Writer. Results show higher levels of yogurt consumption resulted in improved blood pressure levels in individuals with hypertension. Beneficial trends were noted for systolic blood pressure (b= -1.44, CI = [-2.71, -0.17], p < 0.05) and mean arterial pressure (b= -0.89, CI = [-1.65, -0.14], p < 0.05).

yogurt - probioticsCardiovascular disease is the leading cause of morbidity and mortality in the world and accounts for nearly one-third of the total number of deaths annually 1. The primary contributors of cardiovascular disease are coronary heart disease, stroke, hypertension (high blood pressure), and heart failure 2. Hypertension is the most prevalent chronic disease and is the main risk factor for disability and premature deaths in the world 3. The diagnostic criteria for hypertension in individuals (aged 18 years or older) is a systolic blood pressure (SBP) of 130 mm Hg or more and a diastolic blood pressure (DBP) above 80 mm Hg. Variable risk factors influencing hypertension include smoking, inadequate physical activity, elevated blood pressure, increased BMI, and high lipids levels 4.

In previous scientific trials, yogurt has been observed for its potential beneficial effects on hypertension. Yogurt contains high concentrations of casein and whey proteins, as well as calcium, magnesium, potassium, and vitamin D 5. Through its fermentation process, biologically active peptides are formed, which have been shown to regulate blood pressure through the inhibition of angiotensin-converting enzymes (ACE) 6. The small size of the peptides allows them to partially bypass gastrointestinal digestion, allowing for the bioactive peptides to directly exert physiologic effects on cardiometabolic parameters 7.

Wade et al conducted a study to better observe the role yogurt consumption has on hypertension. In this cross-sectional analysis, 915 community-dwelling adults (hypertensive n=564, non-hypertensive n=351) underwent blood work, identified measurements of anthropometry and blood pressure parameters, and completed the Nutrition and Health Questionnaire to learn more about the daily diet of the participants. Primary blood pressure measurements included systolic blood pressure (SBP), diastolic blood pressure (DBP), mean arterial pressure (MAP), and pulse pressure. Additionally, BMI was noted and levels of glucose and cholesterol levels were monitored. The input of participants stems from the Maine-Syracuse Longitudinal Study and the data was collected approximately every five years from 1975-2010.

After comparing the data over the course of 35 years, the significant findings of Wade et al are as follows:

  • Participants with the highest levels of yogurt consumption were younger, had higher education and were more likely to be female (p < 0.05).
  • Participants who consumed higher yogurt amounts had lower SBP, lower DBP, lower pulse pressure, lower MAP, higher HDL cholesterol, lower triglycerides, lower fasting glucose, lower BMI, and were less likely to have hypertension and diabetes (all p < 0.05).
  • The association between yogurt intake and blood pressure variable resulted in significant inverse linear trends for SBP (b= -1.44, CI = [-2.71, -0.17], p < 0.05) and MAP (b= -0.89, CI = [-1.65, -0.14], p <0.05).
  • No significant inverse linear trends were noted for DBP (b= -0.62, CI = [-1.25, 0.01, p= 0.05) or for pulse pressure 9b= -0.83, CI = [-1.84, 0.19], p= 0.11).
  • No significant trends were observed across all blood pressure parameters (SBP, DBP, pulse pressure or MAP) for non-hypertensive participants.

Study findings show the potential association between high levels of yogurt consumption being linked to lower levels of blood pressure cardiovascular risk factors. Yogurt, through its cardioprotective bioactive peptides, may be a worthy preventive measure to avoid or decrease the risk of hypertension. Study limitations include the limited ability to infer causative relationships between yogurt and health outcomes due to the cross-sectional design of the experiment. Additionally, there is potential for incorrect data collection due to the self-reporting nature of the Nutrition and Health Questionnaire. Researchers suggest further studies should examine the role yogurt may play in improving blood pressure levels.

Source: Wade, Alexandra T., Benjamin A. Guenther, Fayeza S. Ahmed, and Merrill F. Elias. “Higher yogurt intake is associated with lower blood pressure in hypertensive individuals: Cross-sectional findings from the Maine–Syracuse longitudinal study.” International Dairy Journal 122 (2021): 105159.

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Posted March 7, 2022.

Taylor Woosley studied biology at Purdue University before becoming a 2016 graduate of Columbia College Chicago with a major in Writing. She currently resides in Glen Ellyn, IL.

References:

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