A study in the American Journal of Hypertension says eating at least two servings of yogurt per week is associated with a 20-percent lower risk of heart disease and stroke.

More than 740,000 participants with previous high blood pressure diagnoses were included in the study. Records of over 30 years of yogurt intake and physician-diagnosed events such as heart attack or stroke were collected in questionnaires.

"We hypothesized that long-term yogurt intake might reduce the risk of cardiovascular problems," said study author Justin Buendia in a press release, "since some previous small studies had shown beneficial effects of fermented dairy products.

"Our results provide important new evidence that yogurt may benefit heart health alone or as a consistent part of a diet rich in fiber-rich fruits, vegetables, and whole grains.”