A team of researchers from Boston analysed the link between yoghurt consumption, diet quality and metabolic profile in 6,526 adults who participated in the Framingham Heart Study Offspring (1998-2001) and Third Generation (2002-2005).
The results show that, compared to those who did not consume any, the participants who consumed yogurt had higher potassium levels and were less inclined to have a lack of vitamins B2 and B12, calcium, magnesium and zinc. Moreover, yogurt consumption is associated with lower levels of triglycerides and glucose, lower systolic blood pressure and lower insulin resistance.
