Daily consumption of yoghurt could help people manage high blood pressure, according to a study by the University of South Australia. The research has been published in the 'International Dairy Journal'. The study examined the associations between yoghurt intake, blood pressure and cardiovascular risk factors, finding that yoghurt is associated with lower blood pressure for those with hypertension. Globally, more than a billion people suffer from hypertension (high blood pressure), putting them at greater risk of cardiovascular diseases (CVDs) such as heart attack and stroke. The study was conducted on 915 community-dwelling adults from the Maine-Syracuse Longitudinal Study. Habitual yoghurt 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 yoghurt.