Data from the What We Eat in America (WWEIA) tables from the National Health and Nutrition Examination Survey (NHANES) was examined as well as survey data from the School Nutrition Dietary Assessment Study (SNDA). 97% of children eat snack which contribute to 37% of children’s energy intake and consist of almost 40% of the added sugar.

The diets of American children aged 2 to 11 contains surplus energy and sugars but insufficient Vitamin D, calcium, and potassium. One way to address the insufficiencies and excesses of children’s diets would be to change the nutrient density of children’s snacks. Foods high in added sugars and energy currently dominate children’s snack choices.

Yogurt, fruit, and vegetables are naturally rich sources of the 2010 DGA’s nutrients of concern and are also foods that children do not consume in sufficient quantity. According to the USDA’s National Nutrient Database for Standard Reference, a typical serving of Vitamin D fortified, fruit-flavoured, low fat yogurt (6 oz (~170g)) contains 235mg calcium, 301mg potassium, 2.2µg Vitamin D, and 31g sugar.

So, Adding one 6oz (~170g) serving of yogurt each day would provide enough calcium for children aged 9 to 11 to meet the recommended level of intake, and would increase vitamin D and potassium consumption for children of all age groups help children move closer to DGA recommendations for almost all of the nutrients of concern; combining yogurt with fruit or vegetables for snacks would also increase consumption of all nutrients of concern.

Source: Hess J1, Slavin J2. Nutrients. 2014 Oct 30;6(11):4750-4759.

New research presented at this year’s annual meeting of the European Association for the Study of Diabetes (EASD) in Vienna, Austria, shows that people with the highest consumption of high-fat dairy products (8 or more portions per day) have a 23% lower risk of developing type 2 diabetes than those with the lowest consumption (1 or less per day).

Dietary fats can affect glucose metabolism and insulin sensitivity and may therefore play a crucial role in the development of type 2 diabetes (T2D). Studies have indicated that replacing saturated fat with monounsaturated and polyunsaturated fats might be favourable in the prevention of T2D. In line with this, it has been suggested that plant sources of fat may be a better choice compared with animal sources.

Indeed, high intakes of red meat and meat products have been shown to increase the risk of T2D. Nevertheless, several epidemiological studies have indicated that a high intake of dairy products may actually be protective. As a result, the importance of dietary fat content and food sources of fat requires further clarification. In this new study, the authors aimed to examine intakes of main dietary fat sources, classified according to fat content, and their association with the risk of developing T2D.

The study involved 26,930 individuals (60% women), aged 45-74 years, from the population-based Malmö Diet and Cancer cohort. Dietary data was collected with a modified diet history method. During 14 years of follow up, 2,860 incident T2D cases were identified. Modelling was used to estimate hazard ratios (HR) of diabetes incidence in quintiles of energy adjusted dietary intakes.

High fat, low risk

The researchers found that a high intake of high-fat dairy products was associated with a 23% lower incidence of T2D for the highest consuming 20% of participants (or quintile) (median=8 portions/day) compared with the lowest consuming 20% (median=1 portion/day).

In relation to intakes of specific high-fat dairy foods, an increased intake of cream (30ml or more per day in the highest consuming 20%, versus 0.3ml per day or less in the lowest consuming 20%) was associated with a 15% reduction in the risk of developing type 2 diabetes. Consumption of high-fat fermented milk also reduced the risk of developing diabetes by 20%, when the highest consumers (180ml/day, the top 10% of consumers) were compared with the non-consumers (60% of participants).

In contrast to these findings, there was no association found between intakes of low-fat dairy products and a risk of developing type 2 diabetes.

 To learn more about the study, WATCH EASD’s WEBCAST

Two recent studies highlighted the benefits of regular yogurt consumption, particularly in type 2 diabetes prevention. Our infographic“Dairy, yogurt and diabetes by figures: facts to know” is actually based on this exciting research, but also on other great findings, such as previous studies that have examined the connection between low-fat dairy and a reduced risk of type 2 diabetes.

It is now clear that much more is to come in the research into the health benefits of yogurt, specifically in the area of diabetes risk and prevention.

* MRC Epidemiology Unit Programme Leader and Public Health Physician in Cambridge

Children who drink non-cow’s milk-like beverages such as rice, almond, soy juices or goat’s milk, have lower levels of vitamin D in their blood than those who drink cow’s milk, according to a new study published in the Canadian Medical Association Journal.

Non-cow’s milk is becoming increasingly popular because of perceived health benefits, milk allergies and/or lactose intolerance. The study involved 3,821 healthy children aged one to six. Researchers looked at differences in blood levels of vitamin D associated with drinking cow’s milk and non-cow’s milk. The children were recruited from seven Toronto pediatric or family medicine practices that are part of a research network called TARGet Kids!

Eighty-seven per cent of children involved in the study drank predominantly cow’s milk and thirteen per cent drank non-cow’s milk. “Children drinking only non-cow’s milk were more than twice as likely to be vitamin D deficient as children drinking only cow’s milk” said Dr. Jonathon Maguire, a pediatrician and researcher with St. Michael’s Hospital. “Among children who drank non-cow’s milk, every additional cup of non-cow’s milk was associated with a five per cent drop in vitamin D levels per month.” These findings may be helpful to health care providers working with children who regularly consume non-cow’s milk due to a cow’s milk allergy, lactose intolerance or dietary preference”, said Dr. Maguire.

Source: Lee GJ et al. CMAJ October 20, 2014. First published October 20, 2014, doi: 10.1503/cmaj.140555

This study shows that older adults with a higher intake of milk and dairy products have a reduced risk of femoral neck bone fracture compared to those with a lower intake.

The study also confirms that better bone density is associated with a lower risk of fracture. This prospective study, which began in 1988, followed 764 men and women with a mean age of 77 over an average period of 12 years in Framingham (Massachusetts, USA).

The participants completed a semi-quantitative food-frequency questionnaire, enabling the researchers to evaluate their milk intake. The mineral density of their femoral neck bone was also measured. During the follow-up period, 97 femoral neck bone fractures were recorded. After adjustments for various confounding factors, people with medium (>1 and Intake of yogurt and milk also lowered the risk of fracture in the same proportions as milk on its own. These results also demonstrate that there is a weak but significant link between better bone density and lower risk of fracture.

Source: Sahni S., Mangano K. M., Tucker K. L. et al. (2014) Protective Association of Milk Intake on the Risk of Hip Fracture: Results from the Framingham Original Cohort, Journal of Bone and Mineral Research; DOI 10.1002/jbmr.2219

The Organizing Committee has planned three days of scientific presentations and debates organized as oral and poster communications which will center around 5 major topics: Food and nutrient intake; Advances in dietary studies, methodology and design; Metabolic diversity; Nutrition and chronic diseases; and Food science and consumer behaviour. Stay tuned to get more information about the scientific programme. (more…)

Based on two large cohorts, involving over 61,000 women and 45,000 men aged 45-79 followed for 20 years, the researchers calculate that women who drink three or more glasses of milk a day (i.e. at least 600ml of milk), have an increased risk of mortality of around 90% compared with women who drink less than one glass of milk a day.

The risk is significantly lower for men (+ 3% per extra glass of milk). No reduction in the risk of fractures was seen for increased milk intake. It should be noted that the report presents the findings of the study but does not establish any relation between cause and effect. Its findings should therefore be viewed in perspective, and any interpretation should take account of the fact that milk is just one of many dairy products, as well as the fact that bone health does not depend on calcium intake alone.

Note also that in this study, intake of fermented dairy products (yogurt, etc.) and cheese is, for women, associated with a lower risk of fracture and of mortality (around 10-15% lower per extra portion). The authors suggest that their findings may be explained by the galactose found in milk, given its pro-inflammatory effects.

In spite of its wide media coverage, this study does little to challenge current recommendations to consume 2 to 3 portions of dairy per day, including fermented milk, yogurt and cheese – which have lost much of their galactose content – as part of a balanced diet.

Source: Michaëlsson K et al. BMJ 2014, 349 :g6015

During the 2nd World Yogurt Summit, which took place during the 2014 Experimental Biology meeting, experts highlighted the importance of a protein-rich diet for the preservation of muscle mass and strength in the elderly.

It has the potential to address a lot of the nutritional problems in our diets. As part of the symposium, YINI’s Team have put this infographic with all you need to know about yogurt.

References

1. Wang H, Troy LM, Rogers GT, et al. Int J Obes (Lond) 2014;38(2):299-305.

2. Martinez-Gonzalez MA, Sayon-Orea C, Ruiz-Canela M, et al. Nutr Metab Cardiovasc Dis 2014 Jun 15. pii: S0939-4753(14)00197-5. doi: 10.1016/j.numecd.2014.05.015. [Epub ahead of print]

3. Aune D, Norat T, Romundstad P, et al. Am J Clin Nutr 2013;98(4):1066-83.

4. O’Connor LM, Lentjes MA, Luben RN, et al. Diabetologia 2014;57(5):909-17.

5. Bel-Serrat S, Mouratidou T, Jiménez-Pavón D, et al. Pediatr Obes 2014;9(5):401-410.

“Our data suggest that yogurt and milk can play a key role in fighting obesity and CVD in adolescents,” says Professor Luis A. Moreno from the University of Zaragoza in Spain, who presented the findings at the III World Congress of Public Health Nutrition in Spain.

Obesity has become a burden of epidemic proportions affecting large numbers of the world’s population. According to the World Health Organization (WHO), the number of obese individuals worldwide has nearly doubled over the past 35 years. The young generation is affected to a growing extent: in Europe, between 5% and 25% of 11- and 13-year-olds, (depending on the country) are overweight, according to the WHO. This is particularly alarming considering that a variety of complications associated with obesity also increase the risk of developing CVD.

The consumption of milk and yogurt has the potential to play a key role in reversing this trend. This is suggested by the findings of the HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence)1 study presented by Prof. Moreno. This cross-sectional study ran over 2 years and included 511 girls and boys aged 12 to 17 from 10 European cities located in Greece, Germany, Belgium, France, Hungary, Italy, Sweden, Austria and Spain.

Although prior studies had already suggested a beneficial impact of diet on CVD risk, the HELENA researchers wanted to clarify the specific role of dairy products such as milk and yogurt in adolescents in reducing this risk. As part of the study, a number of CVD risk factors were assessed, including waist circumference, skin-fold thickness, blood pressure, insulin resistance, cholesterol levels and cardiorespiratory fitness.

Evidence for beneficial effects of milk and yogurt

The study showed that consumption of milk and yogurt (girls consumed a median of 88.3 g/day of milk and 14 g/day of yogurt, milk- and yogurt-based drinks in this study) was associated with a lower overall CVD risk in girls (standardised β-regression coefficient [β] –0.23; P=0.001).

In boys, however, milk and yogurt consumption (boys consumed a median of 141 g/day of milk and 11 g/day of yogurt, milk- and yogurt-based drinks) was only associated with a smaller waist circumference (β –0.176; P=0.02), less body fat (β –0.154; P=0.023), and higher cardiorespiratory fitness (β –0.173; P=0.015). This means that, for boys, only three of the CVD risk factors were reduced by the consumption of milk and yogurt, probably as a result of physiological differences between digestive processes in males and females.

Although the HELENA study, strictly speaking, only shows a correlation between milk and yogurt consumption and a decreased CVD risk, causal links are likely to exist. According to Prof. Moreno, several components of milk and yogurt – among them dietary calcium – inhibit lipogenesis and promote lipolysis.

Also abundant in dairy foods is the amino-acid, leucine, which probably plays a role in the repartitioning of dietary energy from adipose tissue to skeletal muscle, thus promoting fat loss. A similarly beneficial effect is attributed to conjugated linoleic acid, which is also present in dairy products, and which reduces adipose tissue mass.

“This effect could be explained by the induction of adipocyte apoptosis or the differentiation and reduction of triglyceride accumulation in adipocytes or both”, says Prof. Moreno. Additionally, dairy proteins are better than plant proteins in supporting muscle protein synthesis, and this enhanced anabolism is assumed to increase energy expenditure. And last but not least, when milk and milk products are removed from the diet they are often replaced by other energy-dense foods and by sweetened beverages, which both tend to cause weight gain.

“Scientists are working hard to understand how dairy products affect CV risk factors, “says Prof. Moreno. “Our data strongly confirm the assumption that yogurt and milk are one of the key partners in preventing CVD in adolescents and improving public health.”

Source:

1. Bel-Serrat S, Mouratidou T, Jiménez-Pavón D, et al. Is dairy consumption associated with low cardiovascular disease risk in European adolescents? Results from the HELENA Study. Pediatr Obes 2014;9(5):401-410.

About the Yogurt in Nutrition Initiative (YINI)

The Yogurt in Nutrition Initiative for a Balanced Diet is a multi-year global, collaborative project led by the Danone Institute International (DII) in collaboration with the American Society for Nutrition (ASN) and the International Osteoporosis Foundation (IOF) which aims to evaluate the current evidence base on the nutritional impact of yogurt. The mission of the project is to uncover scientific data related to yogurt, stimulate new research and identify gaps in our understanding of the health effects of this food category in order to share this information with professionals and the public. https://www.yogurtinnutrition.com; Twitter : @YogurtNutrition

Press contact: impressum health & science communication

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