This study was designed to see whether changes in whole foods groups result in significant changes in fatty acid levels.

180 healthy volunteers were randomised to increase, reduce or not change their dairy intake for one month in response to dietary advice. Cardiovascular risks parameters as body weight, waist circumference, blood pressure, fasting plasma lipids, insulin resistance and C-reactive protein (CRP) were measured at baseline after one month and compared by dietary group.

There was no statistically significant change in LDL or HDL cholesterol, triglycerides, systolic or diastolic blood pressure, C-reactive protein, glucose or insulin between all groups. There was only a small increase in weight (+0.4 kg, SD 3.1) in those asked to increase dairy food. The authors admitted that changing dairy food intake for one month could be too short to affect plasma TFA levels. However, in feeding studies changes in plasma TFA occur within 2–3 weeks, and other dairy fatty acids like pentadecanoic and margaric acid, changed with a change in dairy intake within 3 weeks.

In conclusion, dietary advice to change the intake of dairy food does not significantly change plasma fatty acid levels, including ruminant trans fatty acids. Dietary advice may need to focus on total food patterns rather than individual food groups to affect plasma fatty acid levels.

Source: Benatar JR1, Jones E2, White H2, Stewart RA2. Eur J Prev Cardiol. 2014 Nov;21(11):1376-86. doi: 10.1177/2047487313493567. Epub 2013 Jun 17.

Gastrointestinal upset is a well-known complication of broad-spectrum antibiotics, which may affect the function of normal bowel flora. These changes often present as antibiotic-associated diarrhoea (AAD), which may result in poor compliance with antibiotic therapy

The frequency of AAD is estimated to be between 11% and 30% for children on oral antibiotics. This randomised, double-blind, parallel, placebo-controlled clinical trial investigates the efficacy of a probiotic yogurt in reducing the rate of AAD in children on antibiotics.

Participants and interventions children (aged 1–12 years) prescribed antibiotics, were randomised to receive 200 g/day of either yogurt containing Lactobacillus rhamnosus GG (LGG), Bifidobacterium lactis (Bb-12) and Lactobacillus acidophilus (La-5) or a pasteurised yogurt (placebo) for the same duration as their antibiotic treatment.

Results showed that there were no incidents of severe diarrhoea (stool consistency ≥6, ≥3 stools/day for ≥2 consecutive days) in the yogurt group and six in the placebo group. There was also only one episode of minor diarrhoea (stool consistency ≥5, ≥2 stools/day for ≥2 days) in the yogurt group compared to 21 in the placebo group.

The yogurt group also reported fewer adverse events than the placebo group. According the authors, an economical, easily accessible, nutritious food, like such a probiotic yogurt could be an effective method for reducing the incidence of antibiotic-associated GI disturbance in children.

Source: Michael J Fox et al. BMJ Open 2015;5:e006474 doi:10.1136/bmjopen-2014-006474

A new study published in The Journal of Biological Chemistry claims to have identified a potential driver of type 2 diabetes: vitamin A deficiency.

The researchers, from the Weill Cornell Medical College in New York, NY say that their findings may lead to new treatments for the condition, including consumption of yogurt which is a good source of vitamin A. According to senior author Dr. Lorraine Gudas, vitamin A boosts beta cell activity, meaning lack of the vitamin may play a role in the development of type 2 diabetes.

Past studies have shown that, during fetal development, vitamin A is key for beta cell production. But Dr. Gudas and colleagues say it was unclear as to whether vitamin A played such a role in adulthood. To find out, the team analysed the beta cell development among two groups of adult mice; one group of mice had been genetically modified to be unable to store dietary vitamin A, while the other group was able to store the vitamin from foods as normal. The researchers found that the mice unable to store vitamin A experienced beta cell death, meaning these mice were unable to produce insulin.

What is more, when the researchers removed vitamin A from the diets of healthy mice, they found that this led to significant beta cell loss, resulting in reduced insulin production and increased blood glucose levels – key factors involved in development of type 2 diabetes. When the researchers restored vitamin A to the rodents’ diets, beta cell production rose, insulin production increased and blood glucose levels returned to normal.

This findings suggest vitamin A may have the potential to reverse type 2 diabetes and could partly explain how yogurt may reduce the risk of type 2 diabetes by as much as 28%. Something which needs to be addressed in future research.

Source: Steven E. Trasino, Yannick D. Benoit, Lorraine J. Gudas et al. The Journal of Biological Chemistry First Published on December 1, 2014, doi: 10.1074/jbc.M114.616763jbc.M114.616763.

Professor Mauro Fisberg (from the Federal University of São Paulo in Brazil) presented the history of yogurt and current consumption patterns at the 2nd Global Summit on the Health Effects of Yogurt, in San Diego, California, on 30th April 2014. He discussed the history of yogurt through the centuries, emphasizing its close links to the evolution of civilizations.

Download The complete history of yogurt-making (infographic)

Download The complete history of yogurt-making in Dutch (infographic)

Download The complete history of yogurt-making in French (infographic)

The idea that all saturated fatty acids, which are abundant in dairy products in particular, increase cholesterol is obsolete and needs to be updated with regard to new findings. However in particular data from epidemiology does not support the thesis of a negative effect with respect to dairy products on cardiovascular risks.

On the contrary the effect seems to be neutral with regard to the reduction and the incidence of cardiovascular incidences. Elsewhere, few studies have examined dairy food intake in relation to cardiovascular health and the link between lifestyle factors such as diet and physical activity. This study examined whether dairy food consumption was associated with cardiovascular health, recently defined by the American Heart Association (AHA), as the absence of disease and the presence of seven key health factors and behaviours called “Life’s Simple 7.”

In this new study, researchers analysed data from 1352 participants in the Observation of Cardiovascular Risk Factors in the Luxembourg survey. A validated food frequency questionnaire was used to measure intakes of milk, yogurt, cheese, dairy desserts, ice cream, and butter. A total cardiovascular health score (CHS) was determined by adding together the total number of health metrics at ideal levels based on the Life’s Simple 7 as defined by the AHA.

Total dairy food intake was positively associated with the CHS. Higher intakes of whole fat milk, yogurt, and cheese were associated with improved cardiovascular health. Even when controlling for demographic and dietary variables, those who consumed at least 5 servings per week of these dairy products had a significantly higher CHS than those who consumed these products less frequently.

Source: NUTRITION RESEARCH, 34 (12):1036-1044; 10.1016/j.nutres.2014.04.002 DEC 2014

The last Yogurt in Nutrition Initiative for a Balanced Diet (YINI) symposium, « Yogurt : a daily partner for health », was held on the occasion of the III World Congress of Public Health Nutrition, in Las Palmas (Gran Canarias), November 10, 2014.

This meeting was attended by approximately 100 delegates on site and shared by more than 250 event-related messages (#YINI2014) via the YINI’s Twitter account. Enjoy the reading of our fresh symposium report !

Four international professors participated in the event:

• Professor Frans Kok (The Netherlands) discussed the beneficial potential of yogurt in limiting weight gain and reducing the risk of obesity
• Prof. Luis Moreno (Spain) presented data suggesting that milk and yogurt may have the potential to reduce CVD risk factors in adolescents.
• Prof. André Marette (Canada) presented recent evidence about the positive effect of yogurt consumption in reduction of the risk of Type 2 Diabetes
• Prof. Seppo Salminen (Finland) pointed out how the health benefits of yogurt have entered dietary guidelines and recommendations

The International Osteoporosis Foundation, the American Society for Nutrition and Yogurt in Nutrition Initiative for a Balanced Diet have taken a look at the 2015 programs and have identified new themes.  Stay tuned and SEE YOU THERE ON MARCH 28, 2015 during Experimental Biology Conference !

The scientific program

Yogurt consumption and weight management: New findings & perspectives

28 March 2015 (12:45 am-14:45 pm)

1. Welcome and Introduction (10 min) – Sharon Donovan and Raanan Shamir
2. Yogurt consumption & weight in the scientific literature – a protocol driven approach (30 min) – Speaker : Jacqui Eales YHEC
3. Yogurt & weight : New insights on the evidence (30 min) – Speaker : Richard Atkinson
4. Yogurt & weight : Potential mechanisms (30 min) – Speaker : Angelo Tremblay
5. End and conclusion (10 min) – Sharon Donovan and Raanan Shamir

Register here

Studies show that milk and dairy products are very important for children’s health as they contain many nutrients for growth and development. Sufficient amounts of calcium and vitamin D are required during childhood and adolescence because a significant amount of adult bone mass is accrued during this time. Dairy products are a good source of these nutrients as well as other important nutrients. Unfortunately without school-based milk programs, children are not likely getting enough.

By the way, current policies in many schools have led to the removal of flavoured milk because of the amount of added sugar. In this study, researchers used nutrient modelling to replace what was lost when children stopped drinking milk, and found that combinations of foods tested were not feasible due to cost and the number of additional foods needed to replace the missing nutrients.

While some schools may limit access to flavoured milk, presumably due to concerns that these beverages may provide unhealthy levels of added sugars and fat, the study showed that a very low number of children are drinking milk in school, the numbers dropped significantly (41%) when flavoured milk was removed. Additionally, of the students who chose plain milk there was a greater amount of milk wasted. Given children’s preferential intake of chocolate milk or yogurt as an healthy alternative further studies into whether children will accept lower sugar formulations need to be investigated.

Source: Applied Physiology, Nutrition, and Metabolism

May this Christmas end the present year on a cheerful note and make way for a fresh and bright new year. Here’s wishing you a Merry Christmas and a Happy New Year!

– The YINI TEAM