Research strongly supports that a diet high in dairy foods, is an effective strategy for preventing and treating hypertension. Calcium, bioactive peptides and yet unidentified components in whole milk may protect from hypertension.
Fermented dairy products like yoghurt and curd are probiotic foods. That is they are naturally occuring benefitial bacteria present in gastro-intestinal track as well as in foods. The active cultures in live curd, the probiotics, protect the body from harmful bacteria. Curd drops the rate of infection with an intake of 250 g by increasing gamma interferin, a protein produced by white blood cells assists the immune system in fighting germs. Incidence of dental caries is reduced with the intake of curds. Even lactose intolerant people can digest it.
Dairy products enriched with phyto-sterols and sterols or their esters can be viewed as potential novel foods for health promotion in the next few years.
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