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A regular consumption of yoghurt and probiotics, at least five times a week, contributes to control blood pressure according to a study by Justin Buendia from the Boston University School of Medicine, which was presented in a conference of the American Heart Association.
Data relating to three wide studies, two out of 240000 women between the age of 22 and 55, one out of 55000 men between the age of 40 and 75, were taken into consideration.
In the followed subjects from the age of 18 to 30, 74000 cases of high blood pressure were recorded and the research, excluding other factors, has noted that women who had five or more yoghurt portion a week in comparison to the ones who had just a portion a month, had a reduced risk of about 20% to develop hypertension.
On the contrary, the data were not so important for men who usually consume less yoghurt: the risk decreased even of 31% if fruit, vegetables, nuts, beans and cereals were added to the normal consumption of yoghurt; the addition of yoghurt in an healthy diet seems to help reducing the long term risk of high blood pressure.
Finally it resulted that the consumption of probiotics helps to slow down systolic blood pressure of 3,56 mm Hg and the diastolic blood pressure of 2,83 mm Hg.