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29 May 2023
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5 min read
Gut Health

The gut microbiota during life course

dysbiosis elderly gut microbiota microbiome
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At every stage of life, from birth through infancy to old age, changes occur in the body to support its development and proper functioning. The gut microbiota is an important player and has an influence on the physical and mental health of an individual throughout his life. Its composition and functions are dynamic and change with age. Therefore, what changes occur in the microbiota as we age? What are the consequences?

The key periods of life for the gut microbiota

The first months of life are the first key stage. From birth to feeding, from breastfeeding to solid food introduction, key events will contribute to shape the gut microbiota from 0 to 3 years old.

The transition from adulthood to old age is a second stage. This second phase (beginning between 65 to 70 years old) is characterized by numerous changes in the body, some of them may impact the gut microbiota, others result in more general difficulties in performing daily tasks. Indeed, on a daily basis, it is possible to witness situations where age becomes an obstacle to certain actions, particularly because of joint pain. This would be due to “a physiological and progressive reduction of the functional reserves of the organs and systems”. And this results in a loss of efficiency on several levels: kidneys, heart and blood vessels and/or nervous system, which is no longer in the best of shape. In addition, there may be a phenomenon of “senility” that can occur at times when intellectual and physical abilities are reduced.

Finally, the immune system also ages, resulting in a greater exposure to diseases : we speak of “immunosenescence“, defined as a “reduced activity of the innate and adaptive immune system, the two mechanisms that protect us from infections”.

Immunosenescence, an age-related loss of immune system effectiveness

The immune response can be defined by two types of responses: a first one called “innate” and a second one called “adaptive”. Both mechanisms act in cooperative and collaborative manners and the terminology gives us an indication of their respective functions. Innate immunity is part of the baggage we carry from birth, without prior learning. It acts fast but can prove insufficient. Adaptive immunity acts as a second shield and is acquired over time. In order to develop our adaptive immune system, several means exist:

  • Active way: the immune system tends to have an immune memory during repeated contacts with the same infectious agent.
  • Passive way: the mother transmits to her fetus antibodies that act as a weapon to fight against the target against which they were specifically created, even if the child has never encountered it before.
  • Artificial way: through human voluntary interventions such as vaccines.

Under normal conditions of efficiency, the immune system reacts to certain factors with a proliferative response.In the case of immunosenescence, this response is reduced. There is also a reduction in the activity of cells such as Natural Killer cells and T lymphocytes, involved in innate and adaptive immunity respectively.

In addition, there is a relative increase in pro-inflammatory cytokines. Under physiological conditions, there is a balance between anti and pro-inflammatory cytokines. However, in immunosensitive conditions, the imbalance in favor of pro-inflammatory cytokines (e.g. TNF-α, IL-6 and IL-8) causes a state of chronic inflammation.

In this context of immunosenescence and possible chronic inflammation, the microbiota also undergoes alterations resulting in a phenomenon of dysbiosis.

Dysbiosis: what consequences for the microbiota of the elderly?

Dysbiosis is defined as a change in the quality and quantity of the intestinal microbiota due to several factors, starting with dietary changes.

It can occur at this delicate time of life. Indeed, with ageing, protein and fiber consumption is often reduced and may be accompanied by dehydration. Older adults may also have trouble chewing, and their gut becomes less efficient at absorbing nutrients. In addition, as we said before, elderly may suffer from an underlying pro-inflammatory state.

These elements can have cumulative effects and lead to states of malnutrition. They primarily lead to alterations in the intestinal microbiota which increase the risk of diseases. Thus, a relative reduction of protective and anti-inflammatory bacteria in the gut (e.g. Akkermansia municiphila, Faecalibacterium prausnitzii and Bac­teroides fragilis) and an increase in aggressive pathobionts (Clos­tridium, Actinobacteria and Proteobacteria) is observed.

Gut dysbiosis would seem to potentially cause cognitive changes, characteristics of neurodegenerative diseases. Some studies have shown a link between gut dysbiosis and neurodegenerative diseases, such as Parkinson’s and Alzheimer’s. In view of these data, it is relevant to ask whether we could age in good health by maintaining a normal homeostasis to avoid the damage of dysbiosis.

In a context where the average lifespan is increasing and the population is aging, science is broadening its fields of research towards the promotion of healthy aging.  It is thus turning to the microbiota to try to understand its potential role in this phase, where the phenomenon of dysbiosis seems to be correlated with neurodegenerative pathologies.

In this context, it is important to take care of one’s microbiota by adopting a healthy diet in terms of quantity and quality, in order to limit possible alterations.

This post is written on the basis of the book “Microbiota”.

“Microbiota” is published in english by the Danone Institute Italy and Danone Institute International. It gathers a mix of historical, anthropological and scientific concepts explaining why research on gut bacteria, from ancient texts to the most recent scientific evidence, is a sector of great interest for science. Thanks to a Q&A structure, 7 recognized experts explain several topics considering the different ages and conditions in life. The book is available in pdf and e-book format (on the Danone Institute International website)

Download the complete book in pdf 
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15 May 2023
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3 min read
Grant Application

DIPA Laureate : Improving food security and health

Danone International prize for Alimentation DIPA Eicher-Miller food insecurity
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Dr Heather Eicher-Miller, Associate Professor in the Department of Nutrition Science of the College of Health and Human Sciences at the University of Purdue, USA, is the laureate of the 3rd Edition of the Danone International Prize for Alimentation (DIPA) for her groundbreaking research into “Improving food security, dietary intake, and health through integrated science and engineering approaches”.

Contributing to reduce food insecurity and improve access to resources which enhance health.

HeatherEicherMiller - DIPA laureate - YINIDr. Eicher-Miller’s research is focused on food insecurity which affects 11% of U.S. households and creates uncertainty regarding the availability of nutritionally adequate and safe foods.  Her work has documented immediate and chronic adverse dietary and health outcomes associated with food insecurity among diverse populations.

Her efforts to evaluate and create evidence-based interventions, programs, and policies has reduced food insecurity and improved access to resources which enhance health.

She has also developed novel analytical and methodological techniques, including temporal dietary patterning, to more effectively quantify and evaluate the relationship between food insecurity, diet, and health.

Dr Eicher-Miller-winner of DIPA - capsules

Addressing food insecurity

Food insecurity is an unsolved problem, associated with poor dietary intake, health outcomes and shorter lifespans.

The U.S.A. produces enough food to meet the dietary needs of its entire population, however, food insecurity remains. Solving food security and the related dietary and health problems implies more healthful environments and policies, and changing individual behaviors.

Dr. Eicher-Miller’s goal is to improve dietary intake and health of low-resource groups and eliminate food insecurity.

She addresses the complexity of these problems with pioneering integration of multidisciplinary team science in health, exercise, social, and computer sciences, family studies, community development, statistics, and engineering to find sustainable and effective solutions.

Her research is focused in three key areas: Investigating food environments and policies, Improving and creating new interventions and Changing food behaviors.

An integrated scientific approach recognized by the DIPA jury

One year after the beginning of  the application process and preselection among 20 applications from all over the World, the Jury of the 3rd edition of the Danone International Prize for Alimentation gathered in April 2023 to analyze the eight exciting and promising finalists’ applications. The DIPA jury voted and awarded the work of Dr Heather Eicher-Miller, recognizing Dr Eicher-Miller innovative work associating engineering and multidisciplinary approaches.

“The jury of DIPA awards Heather Eicher-Miller for her strong contribution to the field of Alimentation; her ability to lead interdisciplinary teams; and her commitment to mobilize her findings to effect real, lasting change on food insecurity.” – Prof. Michael Prelip, president of the jury of the 3rd edition of the DIPA

The online Award Ceremony and Lecture will take place on June, 20st, 2023

DIPA 2023 Award ceremony and lecture

Registration for free access through the online form.

For more information: www.danoneinstitute.org

The Danone International Prize for Alimentation is organized by the Danone Institute International in collaboration with the Fondation pour la Recherche Médicale.

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08 May 2023
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5 min read
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by YINI Editorial team
Cardiovascular health Diabetes prevention Fermentation benefits

Health benefits associated with yogurt lead to a re-think on fatty foods

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
cardiovascular disease dairy dairy matrix Diabetes fatty acids full fat dairy products saturated fatty acids SFA
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Fatty foods are bad and we should avoid them, right? Well, not necessarily, scientists say. It all depends on the type of food, recent evidence suggests (1). While some foods high in saturated fats are associated with increased risk of heart disease and diabetes, others buck the trend. These include certain dairy foods, and eating yogurt is even associated with a reduced risk of these life-threatening diseases.

Some high-fat foods don’t show the expected effects

Heart disease, stroke, and other cardiovascular diseases (CVD) remain the biggest cause of death across Europe, while numbers of people with type 2 diabetes (T2D) continue to spiral upwards.

Experts have long held the view that saturated fatty acids (SFAs) in our diet are partly to blame for the alarming toll these conditions take, and dietary guidelines have advised restricting foods high in SFAs which can lead to raised cholesterol and clogged blood vessels. This can mean cutting down on some of our favourite foods – including dairy foods as these are one of the main sources of SFAs in Western diets.

But now scientists are challenging the established view that all foods containing SFAs are bad, following the discovery that, for dairy foods at least, studies have failed to show a consistent association with risk of either CVD or T2D. And now evidence is emerging to help explain why dairy foods don’t have the expected effects.

People who regularly eat yogurt have a reduced risk of diabetes

In a review of recent clinical trials, researchers found strong evidence that regularly eating yogurt is associated with a reduced risk of T2D. On the other hand, eating cheese seems to have either no effect or a negative effect on the risk of T2D (2).

In fact, an analysis of seven clinical studies on fermented dairy products reported that eating yogurt was associated with a 27% reduction in the risk of T2D.  However, in three of these studies eating cheese was associated with a 24% increase in the risk of T2D (3).

Eating dairy food is not associated with an increased risk of CVD

Recent clinical studies have also shown that increasing the amount of dairy food we eat isn’t associated with a danger to our heart health.

For example, one major study looked at dairy food consumption and CVD risk in over 100,000 people aged 35–70 years across five continents. After 9 years, the study found that eating more than two daily servings of dairy food was associated with a 23% lower risk of CVD death and a 22% lower risk of major CVD events such as heart attack or stroke than eating no dairy food (4).

In this study, eating more milk and yogurt, but not cheese, was associated with a reduced risk of CVD-related ill health and death.

The effects of saturated fatty acids can depend on the food source

Latest research has suggested that these health risks are influenced by the food providing SFAs. An analysis of over 100 clinical studies revealed that, whereas eating red and processed meat was associated with an increased risk of coronary heart disease, heart failure, and stroke, no such association was seen with eating dairy food (5).

Scientists don’t yet understand why these differences exist but they suspect several mechanisms may be at work:

  • The dairy food matrix may play a key role – the physical structure of a specific food and the way its molecules interact can change the effects of nutrients by influencing the way we digest and absorb them from the food. This may include reduced fat absorption (6).
  • Saturated fatty acids can stimulate ‘good’ as well as ‘bad’ cholesterol – so the healthy effects of HDL cholesterol counter-balance the unhealthy effects of LDL cholesterol.
  • Saturated fatty acids found in dairy foods tend to increase large particles of cholesterol, which are less associated with CVD risk than small particles.
  • The proteins in dairy food have blood pressure-lowering effects, which may help to balance out any increased CVD risk from saturated fatty acids.
  • The live cultures present in fermented dairy foods such as yogurt may also contribute to their beneficial effects on CVD and T2D risk.

‘Overall, dairy foods have either a neutral or beneficial association with CVD and   T2D. Beneficial associations are seen for blood pressure and the reduced T2D risk linked to yogurt consumption.’ – Givens DI, 2023

Find out more: read the original article.

Source: (1) Givens DI. Dairy foods and cardiometabolic diseases: an update and a reassessment of the impact of SFA. Proc Nutr Soc. 2023 Feb 6:1-17.

Additional references:

  1. Guo J, Givens DI, Astrup A et al. (2019) The impact of dairy products in the development of type 2 diabetes: where does the evidence stand in 2019? Adv Nutr 10, 1066–1075.
  2. Companys J, Pla-Pagà L, Calderón-Pérez L et al. (2020) Fermented dairy products, probiotic supplementation, and cardiometabolic diseases: a systematic review and meta-analysis. Adv Nutr 11, 834–863.
  3. Dehghan M, Mente A, Rangarajan S et al. (2018) Association of dairy intake with cardiovascular disease and mortality in 21 countries from five continents (PURE): a prospective cohort study. Lancet 392, 2288–2297
  4. Bechthold A, Boeing H, Schwedhelm C et al. (2019) Food groups and risk of coronary heart disease, stroke and heart failure: a systematic review and dose–response meta-analysis of prospective studies. Crit Rev Food Sci Nutr 59, 1071–1090.
  5. Why are scientists so intrigued by the food matrix? – BBC Food
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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01 May 2023
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3 min read
Q&A

What is whey?

casein lactoserum milk protein whey yogurt
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When we talk about whey, people often tend to think of proteins powder for athletes. But where does it come from? The whey or lactoserum is one of the natural components of milk. You can find it, for example, in the small fraction of liquid on top of yogurt.

It is composed mainly of water but also contains proteins, minerals and vitamins. Often thrown away for individual preference, it nevertheless brings additional nutrients and a creamy consistency to yogurt. Once considered a by-product of cheese production, recent decades have witnessed an increased interest in whey due to its nutritional properties?

Milk, casein and whey proteins

Whey is the milk serum that is separated from the milk during cheese making process: Whey is formed after casein curd formation. It is also the liquid you can find on top of your yogurt.

Whey or lactoserum is mainly composed of:

  • Water (93%),
  • Soluble proteins,
  • Vitamins, mainly from B group,
  • Minerals (calcium, potassium) (1)

On average, cowmilk contains 3,2g/100 ml of proteins, divided into two main categories of proteins:

  • 80 % of casein
  • 20 % of whey protein (WP), which regroups various soluble proteins: β-lactoglobulin, α-lactalbumin, bovine serum albumin (BSA), and a small amount of lactoferrin to name a few.
What is whey - composition of milk proteins - YINI

However, the composition varies between species. For example, breastmilk contains more Whey Protein (WP) than casein (60 % and 40 %, respectively) (2) while bovine milk has a higher ratio of casein (80% and 20%) (1).

Why we should not ditch the liquid on top of your yogurt

Unlike casein, WP does not coagulate in the stomach and the components can rapidly be digested, releasing amino acids. Thus, the absorption of digested WP components is faster than that of casein.

Studies have shown some benefits of those digested proteins:

  • Due to its physical and chemical properties, WP is more effective in inducing satiety than other dietary protein sources it has been compared with (1).
  • WP is more easily digested and absorbed than slower digested protein such as casein.
  • It also has a higher content of Branched Chain Amino Acids (BCAAs): leucine, valine and isoleucine, essential amino acids that cannot be synthesized by the body and must therefore be supplied by the diet. (3)
  • Studies also suggest a positive effect of WP in the prevention or control of obesity-related type-II diabetes, hypertension and anti-inflammatory effects (1).

Dairy and dairy products are a common component of many diets. The consumption of milk, fermented milk, like yogurt or kefir have shown to have many effects of health. (4)

To add on, yogurt, fresh cheese or cottage cheese may have this fine residual liquid part on their surface, which is a source of whey. Therefore, it is recommended to shake the container instead of throwing away this precious liquid, or to stir the whole thing.

Sources :
(1) Boscaini, S., Skuse, P., Nilaweera, K. N., Cryan, J. F., & Cotter, P. D. (2023). The ‘Whey’ to good health : Whey protein and its beneficial effect on metabolism, gut microbiota and mental health. Trends in Food Science and Technology, 133, 1‑14.
(2) Zhu, Jing, and Kelly A. Dingess. 2019. “The Functional Power of the Human Milk Proteome” Nutrients 11, no. 8: 1834.
(3) Givens, D. The importance of milk and dairy foods in the diets of infants, adolescents, pregnant women, adults, and the elderly; 2020;  Journal of Dairy Science, 103(11), 9681‑9699.
(4) Aslam, H., Marx, W., Rocks, T., Loughman, A., Chandrasekaran, V., Ruusunen, A., Dawson, S. J., West, M., Mullarkey, E., Pasco, J. A., & Jacka, F. N. (2020). The effects of dairy and dairy derivatives on the gut microbiota : a systematic literature review. Gut microbes, 12(1), 1799533.
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24 Apr 2023
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7 min read
Benefits for planet health

Cutting down on meat: a little change can go a long way

legumes mariotti meat meat susbstitutes proteins sustainable diet
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Eating for the planet as well as for our own health can be tricky. On the one hand we want to choose more sustainable foods that have less impact on the environment; on the other hand, we don’t want to miss out on those healthy nutrients that can come from foods that are less kind to the planet. What to do?

Scientists believe they’ve come up with an answer to this conundrum. They’ve developed a diet model that may help switch to a more plant-based diet which is both healthy and environmentally friendly, while taking into account what we’re used to eating. The diet model sets out stepwise reductions in the amount of meat to eat, while substituting it with nutrients provided by other foods including fruit, vegetables, wholegrains, and dairy products (1).

And the good news is that even small changes can go a long way to putting us on track for a better future.

Plant-based diets are the way to go for a sustainable future

Diets that include mainly plant-based foods are associated with long-term health and environmental benefits. Plant-based diets are generally more nutritious than meat-based diets, containing less potentially harmful saturated fatty acids and sodium, especially in the case of processed meat. Their production also has a lower impact on environmental resources than meat production, making plant-based foods a more sustainable food source.

But meat is an important source of protein and essential amino acids, minerals, and vitamins, including iron, zinc and some B-vitamins that can be difficult to get from plants. So, maintaining a healthy level of these nutrients may become challenging for people aiming to cut down on their meat.

How can we safely and sustainably reduce our meat consumption?

To help answer this question, scientists created a mathematical model that gradually reduces meat consumption while maintaining healthy, nutritious eating. Starting with the typical French adult consumption, they used modelling  to reduce meat in successive 10% steps, each stage being designed (1).

Each step of the diet model included more fruits, vegetables, and wholegrains but less meat, soft drinks, and refined grain products such as white bread, pasta, and rice. As meat consumption was reduced, levels of other animal-sourced foods – seafood, dairy, and eggs – were maintained or increased to keep a healthy balance of nutrients. They played an increasing role in the intake of some nutrients such as iron and zinc, vitamins A and B12, and iodine as the diet plan progressed.

The researchers discovered that the earliest steps of this diet model had the biggest impact on healthy, sustainable eating. Early steps included cutting out red and processed meats in favour of poultry, alongside a rapid increase in fruit, vegetable, and wholegrain consumption.

‘This study demonstrates that it is possible to reduce the share of meat in the diet, and even remove it totally, without jeopardizing nutrient security (provided that the diets are properly structured).’ – Dussiot A, et al, 2022

During the later steps of this diet model, poultry was the only meat remaining and its further reduction had a smaller impact on healthy, sustainable eating. Some nutrients were limiting, in particular iron, zinc, and vitamin A, but sufficient levels were achieved by restructuring diets based on food groups other than meat.

Three steps towards healthy meat reduction

The stages modelled by the researchers can be summarised as follows:

  1. Swap red and processed meats for poultry and refined grain products for wholegrains; cut down on soft drinks
  2. Gradually cut down on poultry, substituting seafood, eggs, and dairy products, as well as eating more fruits, vegetables, and wholegrains
  3. Cut out meat altogether, maintaining high levels of fruits, vegetables, wholegrains, and including dairy products, seafood and eggs.

What role can meat substitutes play in a healthy, sustainable diet?

Another way of curbing our meaty meals is to switch to plant-based meat substitutes. Designed to look and taste the same as meat products, these mimics are growing in popularity. Products such as plant-burgers and plant-based sausages are not just intended for vegetarians but for everyone wanting to eat less meat. And meat substitutes can easily be incorporated into a flexitarian diet – plant-based with small amounts of meat and modest intake of dairy and other animal-sourced foods – known to be a healthy and sustainable choice.

In particular, meat substitutes can be a great solution for those of us in Western countries, where meat is part and parcel of our daily dining and it’s not so easy simply to drop it from the menu. Swapping it for plant-based meat substitutes is an attractive option because they can be used in the same way as meat and don’t need any big changes to meal planning.

Meat substitutes come with a host of different ingredients, including soy, wheat, or pea proteins and all kinds of pulses, cereals, vegetables, herbs, and spices. But as yet, little is known about the optimal composition of a meat substitute to maximise overall diet quality and nutrition.

So, scientists have sought to develop meat substitute option that addresses this challenge. They’ve studied how different meat substitutes can change the quality of people’s diets and come up with the best ingredients for a meat substitute to improve nutrition. Using computer models, they designed a meat substitute that was entirely plant-based and composed of minimally processed ingredients (2).

Example of a plant-based meat substitute designed to maximise nutritional composition

  • 47% pulses – contributing to iron content
  • 18% cooked vegetables – source of vitamin C
  • 15% cereals – contributing to iron content
  • 5% nuts and seeds – source of omega-3 essential fatty acids
  • 5% dried fruits and vegetables – source of B-vitamins
  • 5% vegetable oils – source of omega-3 and omega-6 essential fatty acids
  • 4% starch – contributing to carbohydrate content
  • 1% herbs, spices, and salts – contributing to calcium and iron conten

This optimised meat substitute was high in protein, low in saturated fatty acids, rich in fibre, and more nutritious overall than the meat it substituted. The researchers found it provided high levels of some nutrients that are often lacking from meat-based diets, such as omega-3 and omega-6 essential fatty acids, folate, and vitamin C. It also provided lower levels of saturated fatty acids and sodium than meat.

The meat substitute provided plenty of most essential nutrients that we normally get from meat, including vitamin B6, potassium, iron. However, it could not completely compensate for ideal levels of zinc and vitamin B12. So the search is still on for healthy and sustainable options and future research could investigate further solutions, based on different ingredients, that aim for optimal nutritional and environmental outcomes.

‘Choosing the correct ingredients can result in a nutritionally highly effective meat substitute that could compensate for reductions in many nutrients supplied by meat while providing key nutrients that are currently insufficiently consumed.’ – Salomé M, et al, 2022

So, how can we ensure that low-meat diets provide enough nutrients?

Previous studies have shown that fortifying meat substitutes could help to maintain adequate intakes of vitamin B12, zinc, and iron (3,4). Some plant-based meat substitutes are already fortified – for example, 24% of plant-based meat substitutes in Australia are fortified with vitamin B12, 20% with iron, and 18% with zinc (5). These nutrients could also be supplied by other food groups within our diet, such as seafood, dairy, and eggs (3).

Find out more – read the original articles:
  1. 1. Dussiot A, Fouillet H, Perraud E, et al. Nutritional issues and dietary levers during gradual meat reduction – A sequential diet optimization study to achieve progressively healthier diets. Clin Nutr. 2022 Dec;41(12):2597-2606. doi: 10.1016/j.clnu.2022.09.017. Epub 2022 Oct 4. PMID: 36306564
  2. 2. Salomé M, Mariotti F, Nicaud M-C, et al. The potential effects of meat substitution on diet quality could be high if meat substitutes are optimized for nutritional composition – a modeling study in French adults (INCA3). Eur J Nutr. 2022 Jun;61(4):1991-2002. doi: 10.1007/s00394-021-02781-z. Epub 2022 Jan 31. PMID: 35098325
External references:
  1. 3. Van Mierlo K, Rohmer S, Gerdessen JC. A model for composing meat replacers: Reducing the environmental impact of our food consumption pattern while retaining its nutritional value. J Clean Prod. 2017;165:930-950. doi: 10.1016/j.jclepro.2017.07.098
  2. 4. Mertens E, Biesbroek S, Dofková M, et al. Potential Impact of Meat Replacers on Nutrient Quality and Greenhouse Gas Emissions of Diets in Four European Countries. Sustainability. 2020;12:6838. doi: 10.3390/su12176838
  3. 5. Curtain F, Grafenauer S. Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves. Nutrients. 2019 Oct 30;11(11):2603. doi: 10.3390/nu11112603.
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10 Apr 2023
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6 min read
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by YINI Editorial team
Children Other studies

How social media can promote teenage health

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
communication health information recommendations social media teenager
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Here at YINI our mission is to promote and advance scientific knowledge on sustainable and balanced diets, and we’re always on the lookout for great ways to share these messages that best suit specific audiences. For teenagers, an obvious route is through social media as they’re never far away from their devices. But there is a challenge. All the information on this site is scientifically validated, but how can the reliability of messages shared through social media be ensured? That’s why this recently published article caught our eye.

Social media-savvy teenagers are smart thinkers when it comes to trusting health information online and many are wary of fake news that may be posted by unreliable people, research shows (1). But teenagers admit they can sometimes have a tough time telling the difference between truth and lies.

Now scientists are calling for doctors and other health professionals to wise up to the ways of the social network and even become ‘influencers’ themselves. In this way they can unleash the power of social media to promote health among millions of young people.

And it goes without saying that health promotion should include information about healthy and sustainable eating.

It’s second nature for teenagers to use social media

A 2018 survey in the USA found that 97% of kids aged 13-17 years were using social media such as Facebook, Instagram and Snapchat (2).

Indeed, social media has become so much a part of teenage life that most young people feel more at home finding out about health through their favourite social media platforms than talking to people face-to-face.

But the flip side is there’s plenty of scope for poor quality or even harmful health information to be shared on social media. During the COVID-19 pandemic especially, the power of social media has stood out for widely and rapidly spreading both information and mis-information (3).

Many teenagers don’t trust social media but use it anyway

A review of studies has looked at what teenagers take into account when deciding whether to trust health information they find on social media. The studies were carried out, mainly through schools, in several countries, including the USA, Canada, the UK and other European countries, Australia, and Kenya. They used questionnaires, focus groups or interviews to ask about health topics such as sexual health, nutrition, physical activity, and weight.

The review found a general mistrust among teenagers of social media for health information, with websites being trusted over social media (4).

However, many young folk do turn to social media for health information because it’s familiar, easily accessible, and handy given that they’re already using it to chat with friends or follow interests.

Teenagers know they have to be wary of other users and recognise that in social media people can make up anything they like – including health information, the review showed.

They’re more likely to trust information from sources they already trust, such as friends or family. But they’re also influenced by the number of ‘likes’ a social media post gets, so false information can spread quickly and be taken as fact. Information that’s ‘trending’ or that appears recurrently also tends to be viewed as trustworthy.

Safety online and fear of bullying are big worries for young people

For some teenagers, anonymity and privacy controls on social media platforms mean they can be more open about their health concerns without fear of other people seeing their personal information (5,6). They can ask questions that they feel uncomfortable asking in other settings.

But the downside of users being anonymous on social media is that young folk can be exposed to bullying online. Cyber-bullies can use the anonymity to send abusive or hurtful responses to health information shared – a problem particularly for mental or sexual health concerns, the review found.

Celebrities and influencers can be a force for good – and bad

Some teenagers are happy to trust celebrities and other influencers on health topics, suggesting such influencers could be a force for good, raising awareness of health issues and helping to overcome stigma of certain health problems.

On the other hand, some celebrities seem too good to be true, with fitness levels that most teenagers couldn’t hope to achieve. Teenagers are more comfortable with influencers who come across as sincere and open about their experiences.

Similar experiences shared through social media show young people they’re not alone in their health problem, while they are more likely to follow health advice from people the same age and gender as them.

Presentation also matters: Teenagers like visual content but poor quality, blurred pictures are seen as untrustworthy. They prefer videos more than photographs which are too easy to tamper with.

Social media can be used to build relationships with your doctor

Teenagers trust information from health professionals and respected health organisations more than other sources.

But adolescents don’t like to be lectured and they’re put off by health information that seems to be targeting adults, or is too heavy or educational.

Some teenagers taking part in the research suggested social media sites could be a way to build trusting relationships with health professionals outside of the clinic. It would help them get to know their doctors and would give health professionals a clearer understanding of their patients’ particular needs: As one teenager put it, “… you would get a more personal relationship with your doctor [through social media] without it being creepy”, the review reported.

If you can’t beat it, join it

The researchers suggest that social media holds great promise as a vehicle for health promotion to teenagers, and suggest that health professionals and health organisations should be more active in providing accurate health information in an engaging way on social media platforms to counter the spread of false information.

Currently, evidence-based health information tends to be published in a way that doesn’t reach teenagers, so it’s important to explore options to engage teenagers via social media, say the researchers.

Future research should further explore social media trust among teenagers in differenct countries, and of different cultures, the authors suggest.

‘Healthcare organizations might consider the strategic use of experts or influencers on social media, combined with high-quality video content and a simple, clear message as a trusted health resource for adolescents.’ – Freeman JL, et al. 2022

Find out more: read the original article

References
  1. (1) Freeman JL, Caldwell PHY, Scott KM. How do adolescents trust health information on social media: a systematic review. Acad Pediatr. 2022 PMID 36581098 Review.
  2. (2) Anderson M, Jiang J. Teens, Social Media & Technology 2018. 2018:2018. May 31 2018. (Accessed August 4, 2021)
  3. (3) Mian A, Khan S. Coronavirus: the spread of misinformation. BMC Medicine, 18 (2020), p. 89
  4. (4) Zhang MW, Tran BX, Le HT, Nguyen HD, Nguyen CT, Tran TD, Latkin CA, Ho RC. Perceptions of Health-Related Information on Facebook: Cross-Sectional Study Among Vietnamese Youths. Interact J Med Res. 2017 Sep 7;6(2):e16. doi: 10.2196/ijmr.8072. PMID: 28882813; PMCID: PMC5608988.
  5. (5) Byron P. Troubling expertise: social media and young people's sexual health. Commun Res Pract, 1 (2015), pp. 322334, 10.1080/22041451.2015.1110085
  6. (6) Macharia P, Pérez-Navarro A, Inwani I, et al. An exploratory study of current sources of adolescent sexual and reproductive health information in Kenya and their limitations: are mobile phone technologies the answer? Int J Sex Health, 33 (2021), pp. 357-370
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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03 Apr 2023
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5 min read
Gut Health

The first years of gut microbiota

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The gut microbiota is characterized by a high level of microbial biodiversity. But nothing is left to chance, not even biodiversity and it begins with the first days of live.

During the 9 months in utero…

For years, it was believed that throughout pregnancy, life in utero was sterile (in the sense of being free of microorganisms). However, this may probably not be the case. Bacterial communities have in fact been observed on the placenta, in the amniotic fluid, the fetal membranes, the umbilical cord and meconium. This would suggest that microbes arrive before birth, already during gestation. However, more evidence are needed to confirm this theory of “in utero colonization”.

The birth: a key event for the gut microbiota

Newborns form their own population of gut bacteria depending on how they are born. During its passage through the birth canal, the fetus is contaminated by the microorganisms it physically encounters. In a natural birth, the newborn comes into contact with the populations of microorganisms found in the mother’s vaginal tract and faeces and will have an intestine colonized mainly by Lactobacillus and Prevotella.

When the newborns come into the world by means of caesarean section, they will encounter all the microorganisms that live on the mother’s skin and those that are somehow “introduced” by the hospital environment and staff. Babies born by caesarean section will show a less diverse microbiota, and the bacterial community will be more similar to that of the surface of the mother’s skin (Staphylococcus). Colonization by Lactobacillus will be delayed.

In both cases, immediately after birth, the intestine begins to accommodate further colonizers, mainly facultative anaerobes bacteria, which can survive and grow both in the presence and absence of oxygen.

What happen in premature baby?

In case of preterm birth, newborns are fragile, their immune system is still immature. They often suffer from respiratory and/or neurological diseases. Above all, the intestine is not yet able to face the challenges of the outside world, as it is functionally immature. When comparing full-term and premature babies, there is some difference in the microbiota itself.

Pharmaceuticals, antibiotics, intensive care and all the other factors may induce the delays and inconveniences in the forming microbiota. Anaerobic commensal microorganisms arrive later in the gut of premature babies. Higher numbers of Enterobacteriaceae, Enterococcus and other opportunistic pathogenic microorganisms have been observed in the faeces of preterm infants, which in some way “exploit” the abnormal situation to multiply.

Breastfeeding

After birth, the second main factor to influence the composition of the gut microbiota is the feeding. Some babies are exclusively breastfed, some receive infant formula, and some are fed both ways. However, it is the mother’s milk that provides the most ideal blend of components for the growth of the baby. Among them, for example, oligosaccharides, which are the third most abundant component in breastmilk after lactose and fats, and can affect the growth and function of the baby’s gut microbiota.

As long as the infant has an exclusively milk-based diet, the composition of their microbiota varies over time, becoming increasingly diverse until the baby is weaned, when it becomes more stable and complex, similar to that of the adult.

Weaning and solid foods

During weaning, the microbial diversity increases in the gut microbiota. Proteobacteria and Actinobacteria are replaced by Firmicutes and Bacteroidetes, which become the new dominant members of the microbiota. There is a relative abundance of important bacterial families such as Lachnospiraceae, Ruminococcaceae, Eubacteriaceae, Rikinellaceae, Sutterellaceae. On the contrary, we see a drop in the relative abundance of Bidiobacteriaceae, Actinomycetaceae, Veillonellaceae, Enterobacteriaceae, Lactobacilaceae, Enterococcaceae, Carnobacteriaceae, Fusobacteriaceae and Clostridiales incertae sedis XI. In short, Latin names aside, some microorganisms come and other microorganisms go.

Another substantial change that characterizes weaning is the transition from human milk to cow’s milk. Already a few days after the cessation of human milk intake, there is an increase in the relative quantities of Bacteroides, Blautia and Ruminococcus, among others, and a decrease in the relative quantities of Bifidobacterium, Lactobacillus and Enterobacteria.

As the days and weeks go by, various factors will contribute to filling the gut with new tenants, until a plateau is reached. Bacteria come and go, but the spaces are what they are, and their number will not increase by much.

In the first three years of life, any factor capable of altering the early, delicate interaction of the microbiota with the developing immune, endocrine and nervous systems will make the individual more susceptible to disease later in life. Not to mention the particular moment when new foods are introduced: this is when the child comes into contact for the first time with completely new molecules, which are bound to affect the gut microbiota as they pass through the intestine. 

If want to go further and learn more, stay tuned… next posts will follow to explore the human gut microbiota.

This post is written on the basis of the book “Microbiota”.

“Microbiota” is published in english by the Danone Institute Italy and Danone Institute International. It gathers a mix of historical, anthropological and scientific concepts explaining why research on gut bacteria, from ancient texts to the most recent scientific evidence, is a sector of great interest for science. Thanks to a Q&A structure, 7 recognized experts explain several topics considering the different ages and conditions in life. The book is available in pdf and e-book format (on the Danone Institute International website)

Download the complete book in pdf 
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20 Mar 2023
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3 min read
Grant Application

Danone International Prize for Alimentation: 3rd edition finalists

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Eight mid-career researchers from Africa, Asia, Europe and North America are the finalists of the 3rd Edition of the Danone International Prize for Alimentation.

A prize to support innovative research in Alimentation

In 2022, Danone Institute International has opened the 3rd Edition of the Danone International Prize for Alimentation (DIPA).

The purpose of the DIPA is to encourage and support cutting edge, innovative and multidisciplinary scientific research in Alimentation; the umbrella term for sustainable eating and drinking practices that contribute to the health of individuals, including food choice, purchase, preparation, cooking and meal organization, and their determinants. The DIPA is intended to raise the profile of a mid-career researcher and accelerate his or her career, as well as help develop knowledge on the topic and inspire junior researchers.

After an international call for application,  20 experts from all over the World applied to this 3rd Edition of the DIPA.

DIPA 3rd edition - finalists

A list of eight finalists

The Selection Committee, chaired by Prof. Suzanne Higgs (University of Birmingham, UK), has preselected eight promising mid-career researchers for their innovative research on Alimentation. The Laureate will be announced in April 2023, after a meeting of the DIPA Jury comprising a panel of international renowned scientists and chaired by Prof. Michael Prelip (University of California Los Angeles, USA).

The finalists for the 3rd Edition of the DIPA are (by alphabetical order):

  • Prof. Stephanie ANZMAN-FRASCA (Buffalo University, USA) for her work on “Evidence-based approaches from the developmental and behavioral sciences to promote healthy eating behaviors in naturalistic settings”
  • Prof. Vicky DRAPEAU (Laval University, Canada): “Promoting sustainable healthy food choices and eating behaviors”
  • Prof. Heather EICHER-MILLER (Purdue University, USA : “Improving food security, dietary intake, and health through integrated science and engineering approaches”
  • Prof. Montserrat FITO-COLOMER (Hospital del Mar Medical Research Institute, Spain):“Yourdiet: a multimodal intervention for obesity management in young adults with a plant-based restrictive diet”
  • Prof. Misty HAWKINS (Indiana University, USA):“Enabling Neurocognitive Ability to Behaviorally Limit Excess Alimentation: Intervention Matching to Skills: The ENABLE AIMS Pilot Trial”
  • Prof. Julie LUMENG (Michigan University, USA): “Understanding the mother-child feeding interaction”
  • Prof. Afework MULUGETA (School of Public Health, Mekelle University, Ethiopia): “Fast recovery of hospitalized patients through improved food presentation and pleasant meal time in resource limited settings (FAST HOPE Project)”
  • Prof. Kitti SRANACHAROENPONG (Institute of Nutrition, Mahidol University, Thailand):” The Lao breast milk’s project

For more information about the Danone International Prize for Alimentation, the finalists and the previous laureates, we invite you to visit the danoneinstitute.org website.

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13 Mar 2023
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4 min read
Gut Health

Gut microbiota: unique, irreplaceable and fundamental

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Science tells us that the gastrointestinal tract is the “most densely pop­ulated” district, with about 1011 to 1012 microorganisms per millimeter. That make about 100,000 billion microorganisms that inhabit the intestines of each one of us! To get an idea of what this figure means, just consider that the global human population is under 8 billion!

How is the work of micro-organisms organized?

Of these 100,000 billion microorganisms, about 70-80% belong to one of only two groups or phyla:  Firmicutes and Bacteroidetes, but other phyla coexists and every microorganism performs the functions typical of its species in order to survive.

However, we can imagine each species as part of a team, the gut microbiota, where they each contribute and collaborate with the others. As a result, the gut microbiota performs tasks that none of the species comprising it would be able to carry out independently. “Species-specific” func­tions depend on differences in the DNA between one species and another. If we add up all the genes of the different species present in our gut, we have a total of about 3.3 million.

Taken together, these genes make up the genetic pool of the gut microbiota, so special that it has a name of its own: microbiome. This genetic richness is bound to result in an equally rich pool of metabolites (products of the various metabolic pathways), which interact with our body’s complex meta­bolic networks.

What can the gut microbiota do?

Science has shown that the gut microbiota interacts with the body in many fields:

Immunity

The microbiota is “comfortable” where it is and has no intention to make room for new invading microorganisms. It thus counteracts the invasion of pathogenic species, which can potentially cause disease in humans. Furthermore, scientific studies have shown that the gut microbiota is also able to modulate and activate the immune system during its de­velopment. By also establishing a delicate balance with the intestinal epithelial cells themselves, the microbiota plays a protective role, ca­pable of limiting the production of toxic substances associated with an imbalance at the immune (and neurovegetative) level.

Digestion and metabolism

In the gas­trointestinal tract, the microbiota also affects intestinal motility and digestion. The microorganisms are processing some food residues that we would other­wise be unable to process. By fermenting fibers and breaking down protein compounds, our gut microbiota produces short-chain fatty acids, a source of nourishment for the colon cells. These processes, moreover, produce vitamins and other compounds, which can pro­cess drugs, counteract the proliferation of pathogens and contribute to the development of immune cells.

Neurosensitivity and gut-brain axis

The microbiota may also be able to influ­ence communication between the intestine and the brain by inter­vening in the mechanisms of so-called “visceral sensitivity”, which is responsible for receiving and transmitting stimuli from the internal organs, as we will discuss in detail later. In short: our bacteria could affect mood and metabolism.

The substances produced by the microbiota

The microbial gut flora is able to produce a wide variety of molecules that perform an equally wide range of different functions in the human organism:

  • Growth factors, which act at the level of the intestinal epithelium
  • Antibacterial substances, which protect the wall of the intestinal canal and the structures attached to it (collectively called the “in­testinal barrier”) and maintain its integrity;
  • Neurotransmitters and hormones, influencing the perception of pain, motility and intestinal secretion

A fragile balance

Eubiosis is defined as a “situation of qualitative and quantitative equi­librium of the species present in the microbiota”. In order to achieve eu­biosis, the various species from the gut microbiota must inter­act with each other and with the host organism, maintaining the latter’s homeostasis.

On the contrary, when the intestinal micro­bial community undergoes qualitative and/or quantitative changes, the associated functional mechanisms also change. In this case we speak of dysbiosis. This condition is often associated with human diseases such as obesity, diabetes, asthma, chronic inflammatory intestinal dis­eases, or neurodegenerative and psychiatric diseases.

This post is written on the basis of the book “Microbiota”.

“Microbiota” is published in english by the Danone Institute Italy and Danone Institute International. It gathers a mix of historical, anthropological and scientific concepts explaining why research on gut bacteria, from ancient texts to the most recent scientific evidence, is a sector of great interest for science. Thanks to a Q&A structure, 7 recognized experts explain several topics considering the different ages and conditions in life. The book is available in pdf and e-book format (on the Danone Institute International website)

Download the complete book in pdf 
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06 Mar 2023
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4 min read
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by YINI Editorial team
Cardiovascular health Diabetes prevention Fermentation benefits

Can yogurt contribute to a long and healthy life?

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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If you’re a yogurt-lover, research says that you may have chances of living to a ripe old age. Latest research has found that eating a pot of yogurt every day can be linked to a reduced risk of dying from any cause, and in particular from heart and vascular diseases.

The good news follows previous findings that regularly eating yogurt is associated with lower risks of raised blood pressure, type 2 diabetes, and certain cancers. In this latest research, scientists looked at the possible relationship between eating yogurt and the risk of death from all causes, as well as from cardiovascular disease (CVD) and cancer – which together cause more than half of deaths worldwide.

For this meta-analysis and review, the researchers reviewed data from 17 studies that altogether included nearly 900,000 people. In these studies, participants from regions including the USA, Europe and Japan were followed for 6 to 32 years (1).

A daily serving of yogurt

The research revealed that, when comparing the highest level of yogurt consumption with the lowest, the risk of all-cause death was reduced by 7%.

What’s more, the more yogurt you eat, the better, the study showed. Each additional serving of yogurt consumption was inversely associated with a 7% lower risk of all-cause mortality, with a non-linear progression: there was no further reduction in risk above 0,5 to 1 serving/day.

Eating yogurt daily may protect against cardiovascular, but not cancer

Similarly, the researchers found that when comparing the highest level of yogurt consumption with the lowest, the risk of death from CVD was reduced by 11%. Each additional daily serving of yogurt was associated with a 14% lower risk of death from CVD.

However, the researchers did not find a significant association between eating yogurt and risk of death from cancer. This might be because any such association depends on the type of cancer and the characteristics of patients, the scientists suggest. 

How can a daily dose of yogurt help people to live long and healthily?

Eating yogurt provides us with a host of vitamins, minerals, and proteins. In this way, yogurt can contribute to a healthy balanced diet, which plays an important role in helping to protect against chronic conditions such as cancer and CVD.

But yogurt may also have a secret weapon that would help explain the association between yogurt consumption and a reduced risk of dying. Scientists think the lactic acid bacteria in yogurt can help to increase the diversity and function of the gut’s microbiota, which contributes to human health in several ways: (2)

  • Yogurt carries ‘good’ bacteria into the gut, promoting immune functions through which it can improve human health (2)
  • Regular yogurt consumption has been associated with lower levels of cholesterol, and this may help protect the heart (3)
  • Eating yogurt regularly has also been associated with reduced weight gain and thinner waist circumference, potentially though improved insulin sensitivity (4)
  • Findings from clinical trials indicate that eating yogurt may be effective in reducing chronic inflammation (5)

‘Taken together, these findings support the notion that yogurt consumption may be effective in reducing the risk of all-cause and CVD mortality.’ – Tutunchi H, et al. 2022

Find out more: read the original article.

Source: (1) Tutunchi H, et al. Yogurt consumption and risk of mortality from all causes, CVD and cancer: a comprehensive systematic review and dose–response meta-analysis of cohort studies. Public Health Nutr. 2022 Nov 9;1-14. doi: 10.1017/S1368980022002385.

Additional references:

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The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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