A team of researchers from Boston analysed the link between yoghurt consumption, diet quality and metabolic profile in 6,526 adults who participated in the Framingham Heart Study Offspring (1998-2001) and Third Generation (2002-2005).

The results show that, compared to those who did not consume any, the participants who consumed yogurt had higher potassium levels and were less inclined to have a lack of vitamins B2 and B12, calcium, magnesium and zinc. Moreover, yogurt consumption is associated with lower levels of triglycerides and glucose, lower systolic blood pressure and lower insulin resistance.

Source: Wang H et al. Nutr Res. 2013 Jan;33(1):18-26. doi: 10.1016/j.nutres.2012.11.009. Epub 2012 Dec 27.

This study analysed the evolution of weight gain and waist circumference among participants in the Framingham Heart Study, between 1991 and 2008.

The results reveal that the participants who consumed at least three portions of dairy products a day gained, on average, 0.1 kg less than those who consumed less than one portion a day.

There is also a significant correlation between the weekly consumption of at least three portions of yoghurt and both lower yearly weight gain (-0.1 kg) and a smaller increase in waist circumference (-0.13 cm) compared to those consuming less than one portion a week.

Source: Wang H et al. International Journal of Obesity advance online publication 18 June 2013; doi: 10.1038/ijo.2013.78

Watch the video on the American Society of Nutrition Website:

Watch the video on the American Society of Nutrition Website:

http://visiond.com/ASN_EB13/Wed_8am_Benefits_Yogurt/Astrup.html

Watch the webcast on the American Society of Nutrition website:

visit the MD-FM website:
http://www.md-fm.com/Vreport.html

In a 3 min. video, discover the synthesis and key messages of the YINI summit organized during EB2013. The topic : weight management, dairy products and yogurt.

Interview with David Grotto, about the specific behaviors of a US yogurt consumer and how to make US consumers fulfill the dairy dietary recommendations.

Interview of Lorenzo Morelli, from the Institute of Microbiology of the Catholic University of the Sacred Heart, Piacenza and Cremona, in Italy, about the role of beneficial bacteria included to Yogurt.