For more information check out the yogurt page at the American Society for Nutrition website.
In this randomised cross-over study over two 3-week periods, 12 overweight/obese subjects consumed two full-fat dairy diets containing either yogurt plus cheese (fermented), butter, cream and ice cream (non-fermented) or a low-fat milk plus yogurt diet, with the latter being consumed between and at the end of the full-fat dairy dietary periods.
The concentrations of 6 out of 8 biomarkers (6 inflammatory & 2 atherogenic known to be raised in CVD) tended to be higher on consumption of the low-fat dairy diet than the fermented dairy diet. Furthermore, the concentrations of 2 plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet.
According to this study, the intake of the fermented dairy diet did appear to provide a more favourable biomarker profile than that of the non-fermented dairy diet.
Despite its contribution to nutrient intake and status, data indicates a secular decline in dairy product consumption and a tendency to decrease intake with age.
A review of evidence has evaluated associations between milk or dairy product intake and health outcomes in children and adolescents.
Results suggest a neutral or inverse association between the consumption of milk and dairy products in children and adolescents and indicators of adiposity. Available data suggests that dairy products are important for linear growth and bone health during childhood. Consumption of dairy products, particularly cheese and yogurt, is associated with reduced dental caries in children.
Results of two prospective cohort studies also support an inverse association between dairy intake in early childhood and blood pressure in mid childhood or early adolescence. Additional research is warranted to better understand how dairy intake affects health outcomes in children and adolescents.
An international research collaboration led by the University of Cambridge analysed data from 76 unique studies of over 600,000 participants from 18 nations. The investigators found that total saturated fatty acid, whether measured in the diet or in the bloodstream as a biomarker, was not associated with coronary disease risk in the observational studies.
Similarly, when analysing the studies that involved assessments of the consumption of total monounsaturated fatty acids, long-chain omega-3 and omega-6 polyunsaturated fatty acids, there were no significant associations between consumption and cardiovascular risk. With regard to saturated fatty acid, the researchers also found weak positive associations between circulating palmitic and stearic acids (found largely in palm oil and animal fats, respectively) and cardiovascular disease, whereas circulating margaric acid (a dairy fat) significantly reduced the risk of cardiovascular disease.
However, large scale clinical studies are needed, as these researchers recommend, before making a conclusive judgement.
(March 27, 2014) The importance of dairy products, including yogurt, to bone health has been recognised again today with the announcement of a new collaboration between the International Osteoporosis Foundation (IOF) and the Yogurt in Nutrition Initiative (#YINI).
IOF will join forces with the #YINI and its current partner, the American Society for Nutrition (ASN), to jointly promote the importance of daily dairy consumption for bone health, drive future research, and share knowledge in this area of increasing medical interest.
“We are delighted to announce that IOF has become our new partner and we are looking forward to working together to meet our common goals,” said Prof. Raanan Shamir, Professor of Pediatrics at Tel Aviv University and Chairman of the #YINI. “There is a growing body of evidence that daily consumption of yogurt can improve bone health in all age groups and this collaboration will greatly enhance our expertise in this area.”
The International Osteoporosis Foundation is a registered not-for-profit organisation based in Switzerland. Its mission is to promote the maintenance of bone, muscle and joint health as a worldwide priority. The organisation’s goals are to motivate people to take action to maintain musculoskeletal health and prevent, diagnose and treat bone, muscle and joint disorders. Furthermore IOF promotes medical innovation in order to improve patient care in the field of musculoskeletal health.
“Our vision at IOF is a world in which people of all ages benefit from good bone, muscle and joint health,” said Judy Stenmark, Chief Executive Officer, IOF. “A balanced diet rich in bone-healthy nutrients is an important ingredient for good bone health. As dairy products are major source of these key nutrients, we are very pleased to be working with #YINI to help spread this important nutrition message.”
The collaboration between YINI, IOF and the ASN offers exciting opportunities for future scientific research projects, learning and educational activities, among others. The two immediate priorities for the group include:
This award of $30,000 will support one or two independent research teams that are investigated the health benefits of yogurt. Research projects will be selected based on their innovative nature, scientific quality and project feasibility.The deadline for submission of applications is June 30, 2014.
The IOF will bring significant expertise on bone health to the 2014 and future Global Summits on Health Aspects of Yogurt. This is a leading satellite program at the American Society for Nutrition’s Scientific Sessions and Annual Meeting at Experimental Biology 2014. At this year’s meeting, Professor René Rizzoli from the University Hospital of Geneva, and the IOF representative within the YINI, will report on the findings of the EU Working Group on Dairy Protein and Musculoskeletal Health.
“Nutrition economics (or nutrieconomics) is a rising research field that focusses on the interdependency between dietary habits, health and public health expenditure”, explained Prof. Rizzoli. The YINI believes that good nutrition is an essential determinant of public health and is keen to explore further how nutrieconomics can be applied to bone health. This may also consider the development of education and training programs for physicians and allied healtth-care professionals in the field of musculoskeletal health.
“The new collaboration with IOF underlines the commitment of YINI to global health and well-being by supporting young scientists and encouraging a global exchange of research findings,” said Prof. Rizzoli. “We are pleased to put bone health on the YINI agenda in 2014 since it is clear that dairy products are essential for bone health and thus an important issue in the field of nutrieconomics.”
The Yogurt in Nutrition Initiative is a multi-year global, collaborative project led by the Danone Institute International in collaboration with the American Society for Nutrition which aims to evaluate the current evidenc e base on the nutritional impact of yogurt. The mission of the project is to uncover scientific data related to yogurt, stimul ate 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
The Danone Institute International is a non-profit organization whose mission is to develop and disseminate scientific knowledge on diet and nutrition to benefit public health. To accomplish these goals, the Danone Institute International supports research initiatives and training programmes on diet and nutrition for health and educa tion professionals and disseminates information on diet and nutrition to the general public. http://www.danoneinstitute.org
The American Society of Nutrition is a non-profit organization dedicated to bringing together the world’s top researchers, clinical nutritionists and industry to advance the knowledge and application of nutrition for the sa ke of humans and animals. The Society supports its members and fulfils its mission by fostering and enhancing research; providing opportunities for sharing nutrition research results; fostering quality education and training in nutrition; upholding standards for ethical behaviour in research, and bringing scientific knowledge to bear on nutrition issues through communication and influence in the public domain. http://www.nutrition.org
The International Osteoporosis Foundation (IOF) is the world’s largest nongovernmental organization dedicated to the prevention, diagnosis and treatment of osteoporosis and related musculoskeletal diseases. IOF members, including committees of scientific researchers, leading companies, as well as more than 200 patient, mediical and research societies, work together to make bone, joint and muscle health a worldwide heath care priority.
www.iofbonehealth.org; www.facebook.com/iofbonehealth; www.twitter.com/iofbonehealth; www.worldosteoporosisday.org
The effects of beverage intake patterns on body composition from early childhood into adolescence were assessed in 103 children in the Framingham Children’s Study.
The observation began in 1987 and lasted 12 years. BMI, waist circumference, and skinfolds were measured annually; body fat percentage was measured once at the end of the observation period. Children with the lowest milk intakes in early childhood had 7.4% more body fat in later adolescence than those with higher intakes (30.0% body fat in tertile 1 vs. 22.6% in tertile 3).
Fruit and vegetable juice was similarly protective. Those in the highest tertile of fruit and vegetable juice intake during childhood had an 8.0cm smaller waist circumference at 15-17 years of age, compared with those in the lowest tertile.
These results suggest that adequate intakes of both milk and fruit and vegetable juice may reduce the risk of excess body fat in later childhood and adolescence.
564 elderly women aged 80-92 (mean 84.7) years were observed over a 10 years period. The results show that consumption of more than 2.2 portions of dairy produce per day is accompanied by a larger bone mass around the tibia (+5.7%) and a larger total bone mass volume (+6.2%), by comparison with less than 1.5 portions daily.
Major consumers of dairy products also have a larger appendicular bone mass (+7.1%) and a larger skeletal muscular mass (+3.3%). These associations would probably rely upon the supply of protein and calcium from the dairy produce. However, the results of the study do not show any distinction between the dairy products.
This review investigated recent meta-analyses and clinical studies on the association between the consumption of dairy products and Metabolic Syndrome risk factors.
Findings demonstrate that weight loss related to dairy product intake is mainly due to the combination of an energy-restricted diet and the consumption of dairy products. A limited number of studies have shown a beneficial effect on plasma insulin levels without modifying plasma glucose levels.
The consumption of dairy products has little effect on plasma lipid profile in patients with MetS. Some authors showed a positive effect on the inflammatory and oxidative stress profiles. Overall, this review article suggests the recommended consumption of dairy products should be at least 2-3 servings of per day within a well-balanced diet and a healthy lifestyle.
IUNS International Congress 2013 – Follow the interview of Adam Drewnowski about diet, nutrient-density of foods and obesity.
