WASHINGTON, Sept. 20 (UPI) -- Long-term yogurt-eaters were less likely to develop high blood pressure than those who didn't eat yogurt, U.S. researchers found.
During the 15 year study, the researchers tracked more than 2,000 volunteers who did not have high blood pressure at the beginning of the study.
Yogurt consumption was measured by questionnaires filled out by the volunteers at three intervals over the study period.
The study found 31 percent were less likely to develop high blood pressure if at least 2 percent of their daily calories came from yogurt -- or eating at least one 6-ounce cup of low-fat yogurt every three days. In addition, systolic blood pressure increased less than that of people who didn't eat yogurt, the study said.
The study was funded by the Framingham Heart Study of the National Heart, Lung and Blood Institute of the National Institutes of Health and by a research grant from the Dannon Co. Inc.
The findings were presented at the American Heart Association's High Blood Pressure Research Scientific Sessions in Washington.
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