Eating two or more servings of yoghurt could help lower the risk of cardiovascular disease in men and women with high blood pressure by around 20%, according to new research.
Increased intake of vitamin B2 (riboflavin) could significantly lower blood pressure in around 10 percent of people, according to new research that links a common genetic factor with the vitamin.
An increased intake of calcium and vitamin D from non-fat dairy
could reduce the risk of developing high blood pressure, suggests
new research from Harvard.
Hydrolysed caseins from goat's milk could lead to a novel
ingredient to prevent the development of high blood pressure, if
results from a rat study can be translated to humans.
Scientists from Finland have claimed that comprehensive salt
reduction would be a potentially powerful means to combat obesity,
linked to lower consumption of high-energy beverages.
Dairy products designed to lower blood pressure are being
introduced in Spain and Portugal this month under new licensing
deals with Finnish functional dairy firm Valio.
Japanese functional food company Yakult will next month launch a
new fermented drink designed to lower blood pressure on its home
market, according to a report.
Scientists from Danish company Chr Hansen say they have developed a
lactic acid bacteria that may lower blood pressure when added to
yoghurt and other foods.
New research appears to lend weight to the theory that rapid growth
in infancy, boosted by enriched infant formulas, might increase the
risk of heart disease and stroke later in life, say UK-based
scientists.
Food makers are criticised again for the high salt content in food
products as campaign group CASH (Consensus Action on Salt and
Health) publishes new survey saying sandwiches on sale at retail
outlets are so salty they should carry...
