Yoghurt reduces the risk of a heart attack by up to 30 per cent in people with high blood pressure, new research suggests.
Eating at least two servings of yoghurt a week lowers the risk of women with hypertension suffering a cardiovascular event, such as a heart attack or stroke, by up to 30 percent and men by 19 percent, a study found.
Researchers believe a combination of natural yoghurt's fermentation and calcium content benefits at-risk people's hearts.
Previous findings suggest calcium plays a role in the normal contraction and relaxation of the heart, while probiotics, which are found in fermented foods, have been linked to reduced blood pressure.
Study author Justin Buendia from Boston University, said: 'Our results provide important new evidence that yoghurt may benefit heart health alone or as a consistent part of a diet rich in fiber-rich fruits, vegetables and whole grains.'
Around 1.5 million heart attacks and strokes occur every year in the US.
