In the realm of snacks, yogurt has always been considered one of the healthier options. But is it so healthy, it can help lower risk of cardiovascular disease?

A study published earlier this month in American Journal of Hypertension (Oxford University Press) concluded that both men and women suffering from high blood pressure could potentially improve their heart health with regular yogurt consumption.

The study involved over 55,000 female and over 18,000 male participants, all of whom had “prevalent” high blood pressure, according to the study, which found that “yogurt intake was inversely associated” with cardiovascular disease risk.

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There is such a halo of virtue around yoghurt, you can almost see a glow off the pots as they sit on supermarket shelves. Thanks to the good bacteria found inside, it is credited with helping to regulate our immune system, weight and mood. It’s very nutritious with plenty of vitamins and minerals such as calcium.

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There are hundreds of yoghurt products out there, but for me, they can be divided into three unofficial categories: natural, sweetened and super-sweetened.

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What is commonly called “natural” or “plain” yoghurt is unsweetened and is the healthiest option on sale.

Incorporating more yoghurt into your diet has been associated with a reduced risk of cardiovascular disease, a study has claimed.

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The study, published in the American Journal of Hypertension, sought to investigate whether increased consumption of yoghurt could benefit adults with hypertension, otherwise known as high blood pressure.

Infants who consume yogurt daily may experience a decrease in skin hypersensitivity, according to data presented at the 2018 Joint Congress of the American Academy of Allergy, Asthma & Immunology and World Allergy Organization (AAAAI/WAO), held March 2-5, 2018, in Orlando, Florida.

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Miwa Shinohara, MD, PhD, from the Department of Pediatrics at the Ehime University Hospital in Toon, Japan, and Kenji Matsumoto, MD, PhD, from the National Research Institute for Child Health and Development in Tokyo, Japan, conducted a cross-sectional investigation to assess the association between perinatal and postnatal yogurt intake and hypersensitivity to histamine.

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Study volunteers consisted of 256 mother-infant pairs. Eligible infants were aged ≥6 months and were administered a skin prick test with 1 mg/mL histamine. Swelling sizes were measured 15 minutes after administration.