Yogurt is a simple, economical and nutritious food. Excellent for breakfast or afternoon tea, mixed with muesli , with homemade jam, honey, matcha , nuts or fresh fruit, it can also be used in the kitchen to complement a salad, a puree of vegetables or soups.
In addition, yogurt lactic acid bacteria would have a beneficial impact on inflammatory bowel diseases and gastric ulcers. Indeed, fermented milk, which always results from the action of microorganisms. They acidify the milk and reduce the possibility of formation of pathogenic bacteria.
In addition, the problems of digestion of lactose related to lactose intolerance are much lower with yogurt. The yogurt fermentation process is low in lactose because its bacteria can synthesize an enzyme (beta-galactosidase) that can digest lactose. Previous studies have shown that lactose intolerant individuals usually tolerate yogurt better than cow’s milk.
Clinical trials, including dietary approaches to stop hypertension (DASH) have demonstrated beneficial effects of dairy consumption on the risks of hypertension and CVD. Yogurt, a fermented dairy product, may be independently related to the risk of CVD. This is revealed by a study of the American Journal of Hypertension, published February 15, 2018 by Oxford University Press . She suggests that increased yogurt intake is associated with a lower risk of cardiovascular disease in men and women with hypertension.
THE BENEFITS OF YOGURT
High blood pressure affects about one billion people worldwide but can also be a major cause of cardiovascular health problems. The increased consumption of dairy products has been associated with beneficial effects on comorbidities related to cardiovascular diseases, such as hypertension, type 2 diabetes and insulin resistance.
In order to complete this study, researchers used data from 55,000 women (aged 30 to 55) with high blood pressure and 18,000 men (aged 40 to 75) who participated in a large population-based study. followed by health professionals named Nurses’ Health Study .
Participants had to complete a 61-item questionnaire to report usual dietary intakes in the previous year. Participants subsequently reported any event diagnosed by a doctor, including myocardial infarction, cerebrovascular accident(CVA) and revascularization. Permission was requested to access medical records to confirm any new diagnoses reported.
YOGHURT REDUCES THE RISK OF MYOCARDIAL INFARCTION BY 19% TO 30%
Higher intakes of yoghurt were associated with a 30% reduction in the risk of myocardial infarction in women and a 19% reduction in men.
In this study, there were 3,300 and 2,148 cases of cardiovascular disease in total (myocardial infarction, stroke, and revascularization). Higher yogurt consumption in women was associated with a 16% lower risk of revascularization.
Finally, in both groups, participants who consumed more than two servings per week of yoghurt had a reduced risk of about 20% of coronary artery disease or major stroke during the follow-up period. When revascularization was added to the outcome variable for total cardiovascular disease, risk estimates were reduced for men and women, but remained significant.
Higher yoghurt intake associated with a heart-healthy diet has been associated with a greater reduction in the risk of cardiovascular disease in men and women with hypertension.
To conclude, the researchers hypothesized that long-term yogurt consumption may reduce the risk of cardiovascular problems, as some previous studies have shown beneficial effects of fermented dairy products.
In these new findings, the researchers had a very large cohort of hypertensive men and women who were followed for 30 years. These results provide important new evidence that yogurt can be beneficial to heart health alone or as an integral part of a diet rich in fiber, fruits, vegetables and whole grains .