Adelaide, South Australia—A daily dose of yogurt could be the next go-to food for people with high blood pressure, according to new research from the University of South Australia.

Conducted in partnership with the University of Maine, the study examined the associations between yogurt intake, blood pressure and cardiovascular risk factors, finding that yogurt is associated with lower blood pressure for those with hypertension.

Dr. Alexandra Wade, a University of South Australia researcher, said the study provides new evidence that connects yogurt with positive blood pressure outcomes for hypertensive people.

The study was conducted on 915 community-swelling adults from the Maine-Syracuse Longitudinal Study. Habitual yogurt consumption was measured using a food frequency questionnaire. High blood pressure was defined as being greater than or equal to 140/90 mmHg (a normal blood pressure level is less than 120/80 mmHg).

Researchers said that future observational and intervention studies should continue to focus on at-risk individuals to examine the potential benefits of yogurt.

The study was published in the International Dairy Journal.