The Fourth Global Summit on the Health Effects of Yogurt took place in April 2016 in San Diego (US) during the annual Experimental Biology meetings. The scientific symposium was dedicated to yogurt and Type 2 Diabetes (T2D).
The proceedings are now published in The Journal of Nutrition:
- Donovan S M et al. Introduction to the Fourth Global Summit on the Health Effects of Yogurt, The Journal of Nutrition 2017;147:1449S-1451S.
- Salas-Salvado J et al. Yogurt and Diabetes: Overview of Recent Observational Studies, The Journal of Nutrition 2017;147:1S-10S.
- Wolever T MS. Yogurt Is a Low–Glycemic Index Food, The Journal of Nutrition 2017;147:1462S-1467S.
- Wen L, et al. Factors Influencing the Gut Microbiota, Inflammation, and Type 2 Diabetes, The Journal of Nutrition 2017;147:1468S-1475S.
- Tremblay A and Panahi S. Yogurt Consumption as a Signature of a Healthy Diet and Lifestyle, The Journal of Nutrition 2017;147:1S-5S.
