As it turns out, a daily dose of yogurt could be just what the doctor ordered when it comes to better managing and reducing high blood pressure. That’s the findings from a joint study by researchers at the University of South Australia and the University of Maine.

In carrying out their study, researchers tapped into the Maine-Syracuse Longitudinal study. A subgroup of 915 adults in that group then responded to a questionnaire regarding yogurt consumption. About one half of the group either reported never consuming yogurt (28.7%) or consuming yogurt less than once a week (25.4%), according to the study published in the International Dairy Journal. The remaining participants reported consuming yogurt once per week (16.5%), two to four times per week (19%), five to six times per week (6.7%), or one or more time per day (3.7%).

After comparing yogurt consumption and blood pressure, the researchers found that eating yogurt on a more routine basis was beneficial for lowering blood pressure readings in people suffering from hypertension. As a point of reference, high pressure was defined as being greater than or equal to 140 over 90 millimeters of mercury (mmHg). Meanwhile, a normal blood pressure level is less than 120/80 mmHg. Overall, the study provides new evidence that connects yogurt with positive blood pressure outcomes for hypertensive people, noted Alexandria Wade, who is a researcher with the University of South Australia.

There are several ways that yogurt could work to counteract hypertension. For starters, dairy foods contain calcium, magnesium, and potassium that help regulate blood pressure. However, fermented dairy foods such as yogurt also contain bacteria that lead to the enzymatic release of antihypertension peptides. That just may be yogurt’s secret sauce when it comes to lowering hypertension.