Yogurt's health benefits: What the science says

Yogurt consumption is associated with reduced risks of high blood pressure, cardiovascular disease, and elevated cholesterol, according to a review by Harvard researcher Kerry L. Ivey, though the food's saturated fat content has traditionally raised health concerns. Large U.S. studies link eating yogurt at least five times weekly to a 16 percent lower risk of high blood pressure, while a Danish study found replacing milk with whole-fat yogurt reduced heart disease risk by 11-13 percent. Probiotic yogurt also lowered LDL cholesterol in people with mild to moderate elevations. Observational studies cannot prove causality, and benefits may stem from the "food-matrix effect" rather than individual nutrients. Ivey recommends yogurt as part of a healthy dietary pattern, but notes the ideal type, bacterial strain, and serving amount remain unclear for personalized nutrition.