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Consuming just six ounces of reduced-fat yogurt every three days could lessen the chances of ever developing high blood pressure, according to recently released findings from the American Heart Association (AHA).

Blood test results indicating that an individual has hypertension put that person at greater risk for many conditions, including heart failure, stroke and kidney disease, according to the Centers for Disease Control and Prevention.

The 15-year survey from the AHA monitored more than 2,000 subjects whose blood pressure levels were normal at the start of the study. At three points during this period, subjects were asked to fill out questionnaires about the frequency and quantity of their yogurt intake. The results show that if yogurt makes up 2 percent of an individual's daily calorie intake - the equivalent of six ounces per three days - the probability of that person receiving an unfavorable blood test for hypertension is reduced by 30 percent.

Though she suspects calcium in yogurt and some dairy foods could be the reason why certain products may lead to lower blood pressure, University of Texas dietitian Lona Sandon told ABC News this seems to only be true with foods that naturally contain the substance. Calcium supplements, she said, don't have the same effect.