Women who ate five or more servings of yogurt per week had about a 20 per cent reduction in the risk of developing high blood pressure compared to those who rarely ate yogurt, according to a new study by Boston University School of Medicine researchers. The researchers analysed data on participants in two Nurses’ Health Study cohorts – mostly women between 25 and 55 years old – and the Health Professionals Follow-up Study – mostly men between 40 and 75 years old. The participants were followed for 18 years. Men in this study had much lower intakes of yogurt than women and, perhaps as a result, the effects of...
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