Higher yogurt intake is associated with lower blood pressure in hypertensive individuals: Cross-sectional findings from the Maine–Syracuse longitudinal study

Associations between fermented dairy products and blood pressure are unclear. The current study therefore examined the association between yogurt and blood pressure in hypertensive and non-hypertensive individuals. Cross-sectional analyses were undertaken on 915 community-dwelling adults from the Maine–Syracuse Longitudinal Study. Habitual yogurt consumption was measured using a food frequency questionnaire. The primary outcomes were systolic blood pressure (SBP), diastolic blood pressure (DBP), mean arterial pressure (MAP), and pulse pressure. Secondary outcomes included BMI (kg m−2), total cholesterol (mg dL−1), glucose (mg dL−1), HDL (mg dL−1), LDL (mg dL−1), triglycerides (mg dL−1), and plasma homocysteine (μmol L−1). Multivariable regression analyses revealed significant inverse associations between yogurt and both SBP (p