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17 Jun 2015
2 min read
Benefits for human health

Daily protein intake in older adults improved by enriched yogurt

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According to Dutch research, the daily intake and distribution of proteins in older adults increased when protein enriched yogurt was consumed daily instead of regular yogurt servings.

The loss of muscle mass or sarcopenia accelerates when people get older, with a risk of falling and reduced functionality as consequences. To prevent muscle loss, it is crucial to increase protein intake and distribution over the day, enriching frequently consumed food with proteins may support this. A single blind randomized controlled trial in the Netherlands measured twice per week the total protein intake and protein intake per meal of older adults (> 55 years) in a rehabilitation home during three weeks. Participants received a high protein or a regular diet of bread and drinking yogurt.

Patients who consumed the fortified yogurt had a significantly higher daily protein intake compared to those who did not: 115.3 g/d vs 72.5 g/d. During each of the three meals, the intervention group consumed more than the recommended level of 25-30 g/meal, whereas the control group consumed quantities below the recommended level during breakfast (17.7 g) and lunch (18.4 g). Not only the daily intake of proteins increased with enriched yogurt, the protein distribution over the day was improved as well.

Source: Naumann, E. et al, May 2015, Journal of Nutrition Health & Aging, Vol 19 (5), pg. 525-530.
15 Jun 2015
1 min read
Benefits for human health

Yogurt improves essential mineral intake

children Nutrient density
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As a nutrient-dense food, yogurt contributes significantly to the intake of essentials nutrients, such as proteins and vitamins. New research in Tenerife found that daily yogurt consumption improves essential mineral intake, mainly Calcium and Zinc.

Researchers from the University of La Laguna in Tenerife calculated the content of 20 macro and trace elements (Na, K, Ca, Mg, Al, B, Ba, Cd, Co, Cr, Cu, Fe, Mn, Mo, Li, Pb, Zn, Ni, Sr and V) in 72 yogurt samples using the method of Plasma Optical Emission Spectrometry (ICP-OES).

The levels of metals detected did not reveal any toxicological risk for consumers.

In the study, daily consumption of yogurt was established on 58.6 g for children and 42.1 g for an adult. The research results suggest that daily yogurt consumption contributes significantly to the dietary intake of essential metals and trace elements, mainly calcium (6.0% in children, 4.8% in adult women, and 4.3% in adult men) and zinc (2.0% in children, 1.2% in adult women, and 1.7% in adult men).

 Source: Luis G. et al., Journal of Food Composition and Analysis, May 2015, Volume 39, pg. 48-54.
15 Jun 2015
1 min read
What is Yogurt?

Selected for you: “Yogurt: a food to eat every day”

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Selected for you this week: a nutrition tip about the benefits of daily yogurt consumption from Dr Lori Shemek, Health and weight loss expert, and the best-selling author of ‘Fire-Up Your Fat Burn! 

Greek yogurt has less natural sugar lactose and more protein than regular yogurt.  This means that ounce for ounce, you are getting a nutritional punch of calcium (a single cup has almost 25% of your daily requirement) and that translates to more lost body fat and better health.  Yogurt also contains beneficial bacteria that calm down inflamed digestive tracts as well as boosting your immune system.  Your digestive tract is where 70% of your immune system resides.

Source: http://www.dlshealthworks.com/blog/10-foods-you-should-eat-every-day/
copyright: Dr Lori Shemek
12 Jun 2015
1 min read
Recipes

Oatmeal Strawberry Muffins

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Dry Ingredients:

  • 1 ¼ cup almond meal/flour
  • 1 ¼ cup oats
  • 1/2 cup flax meal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon

Wet Ingredients:

  • 6 oz strawberry Greek yogurt
  • ¼ cup unsweetened almond milk
  • ¼ cup stevia or honey
  • 2 tbsp coconut oil
  • 1 egg
  • 1 cup chopped strawberries

Preparation:

  1. Preheat oven to 375 degrees. Line a muffin tins with paper cups or use non-stick spray.
  2. In a large bowl, combine the dry ingredients.
  3. In a small bowl, combine all wet ingredients except strawberries.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Fold in the strawberries with a spatula.
  6. Scoop batter evenly into muffin tins. Bake for 16-18 minutes or until toothpick in the center comes out clean.
  7. Eat as a snack and enjoy with nut butter.
  8. Makes 12 Muffins.
Source: http://fitmomdiet.com/oatmeal-strawberry-muffins/
Copyright:Fitmomdiet
12 Jun 2015
1 min read
Benefits for human health Weight management

Yogurt consumption is associated with more favorable body composition in obesity during a calorie-controlled diet

Chen Thomas
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When overweight dieters included yogurt in their diet, they lost more weight than those who ate a maximum of one daily serving of dairy.

Sources:
Chen M. et al., Am J Clin Nutr, 2012; 96: 735-747.
 Thomas D.T. et al., Int J Sport Nutr Exerc Metab, 2011; 21: 181–188.

11 Jun 2015
1 min read
International conferences

1000 Followers: check!

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The Yogurt in Nutrition Initiative is committed to bringing you the knowledge on the health benefits of yogurt. To that end our website evolved last March, enriched with new sections. It now offers a new design and various content, which we are proud to see is getting popular on Twitter!

To celebrate our 1000th follower on Twitter and to thank you for your support, we wish to offer you the possibility to win Toby Amidor’s book of yogurt recipes. All you have to do is retweet this message before June 12, 6pm EST. Five winners will be picked by lucky draw among retweeters Good luck !

Results will be communicated on our twitter on June 15th and winners will be contacted by private message to provide their mail address.
11 Jun 2015
2 min read
Other studies

Maternal intake of dairy reduces infantile allergy risk in Japanese populations

Eczema infantile allergy pregnancy
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Japanese researchers examined whether a higher intake of total dairy products, including cheese, calcium and yogurt, during pregnancy is associated with a lower risk for infantile eczema, asthma and atopic eczema in children.

A validated diet history questionnaire assessed the intake of dairy foods, calcium and vitamin D during pregnancy in order to examine the association with childhood allergic disorders in Japanese children (23-29 months). Study participants were 1,354 mother-child pairs, followed between 2007 and 2008. Wheeze and eczema diagnoses were determined by the criteria of the International Study of Asthma and Allergies in Childhood.

High maternal intake may be protective

Higher maternal intake of total dairy products during pregnancy was significantly associated with a reduced risk of infantile eczema. The consumption of cheese during pregnancy was significantly related to a reduced risk of physician-diagnosed infantile asthma (-56%). Maternal intake levels of yogurt and calcium during pregnancy were also significantly inversely associated with physician-diagnosed infantile atopic eczema: -51% for yogurt and   -66% for calcium. However, high vitamin D consumption during pregnancy increases the risk of infantile eczema.

The authors recommend further pre-birth cohort studies with a detailed assessment of dietary habits during pregnancy and childhood allergic disorders to confirm these findings.

Source: Miyake Y. et al., July 2014, Annals of Allergy, Asthma & Immunology, Vol 113 (1), pg. 82-87.
10 Jun 2015
2 min read
Healthy Diets & Lifestyle

“What about fat?” by Hubert Cormier

cormier dairy fats
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Over the last decade, yogurt food supply has widened. There are plenty of original flavours as well as different milk fat percentages available. We now have Greek yogurts that is trending all over the world and its little brother, Iceland’s skyr, which is also a kind of yogurt packed with proteins. So, as the food supply continues to grow, consumers may be lost.

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

Public’s perceptions of healthy eating seem to be heavily influenced by dietary guidance, which recommends vegetables and fruits, meat, limitations of fat and salt, variety and moderation. For example, the recommendations drawn from the Canada’s Food Guide are to select lower fat milk alternatives and to compare the Nutrition Facts table on yogurts or cheeses to make wise choices, which are to choose products that contain less fat, saturated fat, trans fat, sugar and sodium. However, if we follow by the rule this recommendation, we would not be tempted to choose high-fat yogurts.

Labeling foods as low calorie may create a halo effect, which may lead to overconsumption of these foods in restrained eaters. Behavioural factors such as restraint and disinhibition may drive consumers towards lower-fat alternative foods. It is clearly established in the scientific literature that restrained eaters showed a strong tendency to avoid fat in addition to be used to consuming artificial sweeteners – often found in low-fat yogurts – and to choose calorie-reduced foods.

However, for yogurt, the classification of “high-fat” vs. “low fat” is more arbitrary, and the fat content remains low compared to other dairy products such as cheese, butter or cream. By taking into account the low energy density of yogurt and the fact that yogurts are loaded with proteins, bioactive peptides, calcium, vitamin D, and branched-chain amino acids, yogurt consumption should be encouraged, independently of their fat content. Also, high-fat yogurts often replace desserts or snacks and may have a better impact on satiety!

 And you, what are your preferences?

 
08 Jun 2015
2 min read
by YINI Editorial team
Gut Health Weight management

Yogurt benefits gut health and obesity

dysbiosis gut microbiome gut microbiota obesity
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A new review of the literature shows that yogurt may improve the health of obese individuals.

Dysbiosis (changes in gut microbiota composition and function), linked to obesity and metabolic disorders appears as a novel target in the management of obesity. This condition is often accompanied by chronic, low-grade inflammation consolidated by adipose tissue and the gut. Obesity-associated dysregulation of gut microbiota and a weakened gut barrier function may increase the exposure of endotoxin. There is a place for lifestyle approaches to modulate the gut microbiota in this context. Emerging evidence suggests that yogurt consumption might also improve the health of obese individuals.

Diversity of human gut microbiota is determined

Yogurt is a nutrient-dense food, containing probiotics, proteins, micronutrients, vitamins, minerals, calcium and fatty acids. Including yogurt into our diet may stimulate the diversity of human gut microbiota, which improves our gut health. Consuming yogurt may also benefit the health of obese individuals, as it reduces chronic inflammation by enhancing innate and adaptive immune responses, intestinal barrier function, lipid profiles, and by regulating appetite. The study recommends randomized-controlled trials to further support these hypotheses.

Source: Pei Rui-Song (PhD. Nutritional Sciences, University of Connecticut, US), April 2015, Critical Reviews in Food Science and Nutrition

08 Jun 2015
1 min read
Recipes

Selected for you: “Yogurt dip with fruit kebobs”

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Selected for you this week: a tasty tip for a delicious yogurt dip from Elisa Zied. 

For the yogurt dip, I simply used 6 ounces of nonfat Greek Yogurt, 1-2 teaspoons of powdered sugar, and some lemon juice; I made the fruit kebobs with pineapple, red grapes, honeydew, and strawberries. The yogurt is a great source of protein and calcium and the fruit is loaded with potassium, vitamins A and C, and fiber. A great, easy, no fuss yogurt dip that helps you meet your quota for milk and fruit. Serves 1.

Source: http://elisazied.com/the-scrumptious-7-light-bites-tasty-treats/
Copyright: elisazied.com