Many studies have reported an inverse association between dairy products and the prevalence of the metabolic syndrome, however the relationship was not clearly established and the mechanisms were not understood. This study assessed the consumption of milk products in 2031 young adults (23-25 years) using a food frequency questionnaire. Two classifications evaluated the incidence of metabolic syndrome: The International Diabetes Federation (IDF) and the Joint Interim Statement (JIS).

The results indicate that for the group with the highest consumption of milk products, the risk of metabolic syndrome was lower compared to the group with the lowest consumption: 39% according to the IDF criteria and 38% following the JIS criteria. Interestingly, this association lost significance when the data is adjusted for calcium, suggesting that calcium plays a major role (without being exclusively responsible) in the inverse association between dairy products and metabolic syndrome.

Source: Marylla LB et al. Nutrition 2015, Volume 31, Issue 5, Pages 716–721.

Ingredients

Serves:6

For the Strawberry-Rhubarb Sauce

• 1/4 pound rhubarb, in ½-inch slices
• 1/4 cup sugar
• 1 tablespoon fresh orange juice
• 1 cup of sliced strawberries (about 6 ounces), plus a few more for garnish

For the Panna Cotta

• 1 cup whole milk
• 1-inch piece of vanilla bean, split lengthwise
• 2 cups plain drained whole-milk yogurt or Greek whole-milk yogurt
• 1/4 cup plus 2 tablespoons sugar
• Pinch kosher or sea salt
• 1-1/4 teaspoons unflavored gelatin
• Small mint sprigs for garnish, optional

Instructions

To make the sauce: Put the rhubarb, sugar, and orange juice in a saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cover and reduce the heat to low. Simmer gently until the rhubarb has softened completely, about 10 minutes. Watch carefully as the mixture wants to boil up and over. Stir in the strawberries and cook uncovered, stirring often, until they soften slightly, about 2 minutes. Puree the mixture in a food processor or blender. Refrigerate, covered, until chilled. Makes about 1 cup.

To make the panna cotta: Put the milk in a small saucepan. With the tip of a paring knife, scrape the vanilla bean seeds into the milk, then add the pod to the milk as well. Bring to a simmer over medium heat. Cover, remove from the heat, and let steep for 30 minutes. Remove the vanilla bean pod with a fork.

In another bowl, whisk together the yogurt, sugar, and salt. Sprinkle the gelatin over the warm milk and let soften for 5 minutes. Return the saucepan to medium heat and bring the milk to a simmer, whisking constantly until the gelatin completely dissolves. Cool 5 minutes, then whisk the milk mixture into the yogurt.

If you prefer to serve from glasses, parfait style: Spoon about 2 tablespoons strawberry-rhubarb sauce in the bottom of each of six 6- to 8-ounce glasses. Divide the yogurt mixture evenly among the glasses. (I put the yogurt mixture in a measuring cup with a pour spout so I can distribute it easily.) Cover the glasses with plastic film and refrigerate until set, at least 3 hours.

Source: http://www.janetfletcher.com/recipes-2

Copyright: Janet Fletcher

10th of July at the Convention Center in Québec City, Canada:

• Angelo Tremblay (PhD at the Department of Kinesiology, Laval University, Canada) is an international renowned expert in obesity research. He opened the symposium with a review on the effect of yogurt on appetite control, energy balance and body composition. He reviewed the preventive mechanisms of yogurt, as a nutrient-dense food, in weight management,  with the main focus on how probiotics affect weight control and reduction. These live bacteria in yogurt improve the quantity and diversity of gut microbiota, which mediate changes in lean and fat body mass.

•  Frank Hu (Professor of Nutrition and Epidemiology at the Harvard School of Public Health) presented an overview of evidence resulting from three prospective cohort studies in US adults and a meta-analysis on the underlying effect of daily yogurt consumption (one 28g serving) in reducing the risk of type 2 diabetes up to 18% and the additional benefits in preventing cardiometabolic disease and weight gain. Read here more about the research results.

• André Marette (PhD. at the department of Anatomy and Physiology, Laval University, Canada) investigated pathogenesis of inflammation, type 2 diabetes and cardiovascular disease in obesity. He discussed the preventive action mechanisms of yogurt for weight gain. High yogurt consumption is associated with a better diet quality and a healthy dietary pattern. Yogurt is a source of high-quality proteins, bioavailable calcium, vitamin D, potassium and microbiota, which benefit our metabolic profile.  Improved palatability of yogurt may increase its consumption and micronutrient intake.

Guest blogger, Hubert Cormier, gladly shares with you his highlights of the YINI event.

Discover the life coverage on social media (#yogurt2015) by notable participants and expert interviews with RD’s Audrey Cyr and Jane Dummer:

Source and Copyright: Patricia Chuey

The common picky and fussy eating in early childhood indicates a decreased preference for food. This study examined which sensory food feature influences food acceptance in young children (32-48 months). The authors also assessed whether the behavioral measurement of food acceptance is related to parental reports of their child’s fussy eating behavior, parental feeding styles and children’s BMI. Color, texture and taste of well-liked yogurt were manipulated in the experiment. The number of spoons that children consumed from each yogurt variant were registered and counted as a behavioral indication for food acceptance.

Yogurt taste and color had no impact

Manipulating food texture caused a significant decrease in yogurt intake. Color and taste manipulations did not influence children’s intake. Parental reports on children’s fussy eating behavior and parental feeding styles were not associated with behavioral observation of food acceptance. The behavioral measurement of food acceptance and parental accounts of fussy eating were not related to children’s BMI. This knowledge is important for further research on picky-eating interventions.

 Source: Werthmann, J. et al., Appetite, January 2015, Vol 84, pg. 181-187.

Smoothies are one of my very favorite quick and easy breakfasts to make during the workweek (or heck, even on the weekends!). With their portable nature and ability to pack a nutritional punch, what’s not to love?

Ingredients

• 3/4 cup frozen blackberries
• 3/4 cup almond milk
• 1/2 cup plain Greek yogurt
• 2 tablespoons creamy almond butter
• 1 tablespoon honey or maple syrup (or to taste)
• 1 tablespoon hulled hemp seeds (optional)

Instructions

1. Add all of the ingredients to a blender. Process until completely smooth.

Source: http://ohmyveggies.com/blackberry-almond-protein-smoothie/

Copyright: Ashley Jennings for OhMyVeggies.com 

 This is a guest post from Hubert Cormier. Used with permission.

According to Dr Frank Hu (Harvard School of Public Health), the separated effects of fermented dairy subtypes in decreasing the risk of Type 2 Diabetes need to be considered. A study by Mozaffarian et al, published in the American Journal of Clinical Nutrition, concluded that the intake of yogurt over a period of 4 years resulted in reduced weight, whereas an opposite or neutral effect was found for other dairy products.

 Yogurt as a healthy habit

 André Marette of the University of Laval covered the complex mechanisms of the preventive action: several yogurt components such as calcium, vitamin D, milk proteins, bioactive peptides, probiotics and dairy fatty acids (including trans-palmitoleic acid) are associated with the preventive effect on diabetes.

Given the attributed health benefits and the low yogurt consumption in North-America, Hubert Cormier recommends to increase yogurt consumption as part of a healthy diet. The versatility of yogurt is key: there is a yogurt for everyone, for each moment of the day.

Québec City, Canada, 10 July 2015, Convention Center

Ingredients

Yield/Servings: Makes about 10 ¼ cup servings 

• 2 (14-ounce or 400g) cans water-packed artichokes, well drained
• 4 ounces (115g) firm silken tofu
• 3 large cloves garlic
• ½ cup grated Parmesan cheese
• 2/3 cup 0% plain Greek Yogurt
• 1 package (10 ounces or 285g) frozen chopped spinach, thawed, drained and squeezed dry
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 350F degrees (180°C).
2. In a high-speed blender puree the artichokes, tofu, and garlic.
3. In a separate medium bowl whisk together the Parmesan cheese, yogurt, spinach, and salt.
4. Combine the two mixtures; then pour into a medium-sized baking dish.
5. Sprinkle the top with more Parmesan.
6. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.

Nutritional Analysis per serving

Calories: 65 – Fat: 1.9 g – Saturated Fat: 0.9 g – Cholesterol: 4 mg – Sodium: 282 mg – Carbohydrate: 5.2 g -Fiber: 1.4 g – Sugar: 1.7 g – Protein: 5.9 g – Calcium: 120 mg

Curator: Elisa Zied

Source: Rebecca Scritchfield, MA, RD