Low-fat and non-fat yogurts can play a role in achieving a more nutrient-dense diet and improving the nutritional status of the US population. Yogurt naturally contains calcium and potassium, and some products are fortified with vitamin D. All of these nutrients were identified in the DGA as “nutrients of concern”.
Yogurt can also be an excellent source of high-quality protein, which promotes satiety, helps maintain a healthy body weight, and aids muscle and bone growth. In addition, yogurt is low in sodium and contributes 1.0% or less of added sugars to the diets of most individuals in the United States. Currently, however, 90% of children and adults consume less than 8 ounces (1 cup) of yogurt per week. This only represents approximately 0.1% of a serving of yogurt per day, which is less than a quarter of the recommended serving from the milk group. Thus, consuming 1 serving of yogurt per day would help to meet the DGA-recommended dairy servings and would provide nutrients of concern.