New Delhi: Fermented foods have always held a special place in Indian cuisine culture with curd, in its various forms like ‘lassi’ and ‘chhaachh’, being an intrinsic part of people’s diets.
Yoghurt, a popular food import from the West, is also evolving as an alternative healthy snack food among Indian consumers.
Food experts suggest that yogurt, which is produced by bacterial fermentation of milk, can be a source of important nutrients, including protein.
Now, a study has claimed that consuming more than two servings of yogurt per week may lower the risk of developing heart disease or stroke.
High blood pressure or hypertension is a major cardiovascular disease risk factor. Clinical trials have previously demonstrated beneficial effects of dairy consumption on cardiovascular health.
Yogurt may independently be related to cardiovascular disease risk, according to the study published in the American Journal of Hypertension.
“We hypothesized that long-term yogurt intake might reduce…