Yogurt is abundant in calcium, zinc, B vitamins, and probiotics. It is also a good source of protein and may be supplemented with vitamin D and additional probiotics associated with positive health outcomes.

This nutrient profile is therefore of interest in relation to ageing, which is accompanied by a wide array of nutritional deficiencies and health complications associated with under- and overnutrition, such as musculoskeletal impairment, immunosenescence, cardiometabolic diseases and cognitive impairment. Furthermore, yogurt is accessible and convenient for consumption by older populations, making it a feasible option for enhancing the nutritional status of older adults.

The most robust evidence suggesting yogurt consumption may have a positive effect on the health of the elderly comes from observational studies, and indirectly from studies that have evaluated the effects of isolated nutrients and probiotics in yogurt. The results are encouraging and suggest that yogurt could play an important role in improving the nutritional status and health of older adults.

 Source: El-Abbadi NH| Dao MC| Meydani SN. Am J Clin Nutr 2014 ; 99(5) : 1263S-1270S.

Yogurt has been part of the human diet for thousands of years, and during that time a number of health benefits have been associated with its consumption.

The goal of the First Global Summit on the Health Effects of Yogurt, Boston, 2013, was to review and evaluate the strength of current scientific knowledge with regard to the health benefits of yogurt and to identify areas where further research is needed.

Specific properties of yogurt culture fermentation

A new research line is open for scientists: to assess and exploit the strain-specific beneficial properties of traditional yogurt starter cultures. Bacteria used to ferment milk to obtain yogurt belong to thermophilic, bile-sensitive species of lactic acid bacteria, which are not ideally suited for survival into the human gut. However, assessing the viability of these bacteria through the digestive tract may be relevant to evaluate their potential to deliver some beneficial effects for the well-being of the consumer.

Interest in lactose intolerance and digestion

The well-known reduction in the symptoms caused by lactose maldigestion is not the only benefit provided by yogurt starter cultures. An additional example of a beneficial action exerted by yogurt cultures, which is not related to lactose digestion, is the improvement of the vitamin B profile in adults, with special attention paid to young healthy women.

Source : Morelli L. Am J Clin Nutr 2014 ; 99(5) : 1248S-1250S

Yogurt is known to assist the digestion of lactose, but it has now emerged that eating yogurt may be associated with two other health benefits: a positive effect on the immune system and on vitamin B levels.

Yogurt is milk that has been fermented using two lactic acid bacteria: Lactobacillus delbrueckii subsp bulgaricus (often known as Lactobacillus bulgaricus) and Streptococcus thermophilus. We know that because of the lactic acid-production of the bacteria it contains, yogurt has a positive effect on lactose digestion for people with poor tolerance to lactose.

The author of this article discusses numerous studies and puts forward another possible benefit of yogurt consumption. Yogurt may have a positive effect on the immune system. An in-vitro study followed by an in-vivo study of mice has shown, for example, that the Lactobacillus bulgaricus OLL1073R-1 strain produces an immunomodulating extra-cellular polysaccharide that is shown to considerably increase the number of gamma interferons and the activity of NK cells (Natural Killers, agents in cellular immunity).

In humans, a clinical trial has shown that daily consumption of yogurt containing this strain over 12 weeks reduces the frequency of colds in elderly people by a factor of 2.6. This effect is not found with other strains.

The benefits offered by the lactic acid bacteria in yogurt could be closely linked to the strain used in the fermentation of the product. As well as indicating the direction of new research, the article argues in favour of the benefits of consuming yogurt and fermented milk, particularly for elderly people.

Morelli L (2014) Yogurt, living cultures and gut health, American Journal of Clinical Nutrition, doi:10.3945/AJCN.113.073072

The importance of dairy protein and vitamin D in the prevention of age-associated musculoskeletal disorders has been discussed.

On April 4th,2014, an ESCEO (European Society for Clinical and Economic Aspects of Osteoporosis and Osteoarthritis) Symposium* entitled Nutrition for musculoskeletal Health in postmenopausal women was held during the World Congress on Osteoporosis, Osteoarthritis And Musculoskeletal Diseases in Seville.

After the age of 50, ageing is accompanied by a loss of skeletal muscle mass and strength a condition called sarcopenia, and also by a deterioration of bone mass and bone tissue leading to an increased risk of fragility fractures. These diseases result into a deterioration in musculoskeletal health and can have major consequences beyond increased falls and fracture risk, including debilitating pain, physical disability, loss of independence, depression and premature death.

“However, the risk of developing sarcopenia and osteoporosis may be attenuated through healthy lifestyle changes such as adequate dietary protein and vitamin D intakes, and regular physical exercises” said Professor Rizzoli during his lecture.

For instance, it has been shown that protein intake combined with regular exercise result in a greater degree of muscle protein synthesis than either intervention alone. Professor Van Loon, from The Netherlands showed that the physical exercise followed by protein ingestion enhances muscle protein synthesis more than exercise alone and results in net muscle protein positive balance. Besides, last research highlighted an important role of vitamin D on muscle mass and strength.”

New recommendations

That is why, in consideration of existing recommendations and knowledge regarding the impact of protein and vitamin D on muscle and bone, the Task Force of the European Society for Clinical and Economic Aspects of Osteoporosis and Osteoarthritis (ESCEO) has presented their recommendations during this symposium.

The TASK Force working group* recommends in postmenopausal women to increase protein intakes from 0.8 g/Kgxbw/day to 1.0 g/Kgxbw/day to fit their special needs regarding musculoskeletal health. Because the type of protein consumed impacts the anabolic response of protein synthesis, the ESCEO TASK Force also advises to consume preferentially high quality protein such as that from dairy source. Regular physical exercise (at least 3 times per week) should be undertaken and combined with protein intake. The latter close to exercise may be optimal for muscle health.

*The Task Force of the European Society for Clinical and Economic Aspects of Osteoporosis and Osteoarthritis (ESCEO) working group was composed of the following experts: Jurgen Bauer, Maria-Luisa Brandi, Olivier Bruyère, Cyrus Cooper, Adolfo Diez-Perez, John A. Kanis, Jean Yves Reginster, René Rizzoli, John Stevenson, Luc J. C. van Loon, Stéphane Walrand.