In this cross-over study they assessed the effects of a diet containing non-fermented full-fat dairy products (butter, cream and ice cream) and a diet containing fermented full-fat dairy products (yoghurt, cheeses) or low-fat dairy products (milk and yoghurt) in twelve overweight or obese subjects.

The study shows that low-fat dairy products are not associated with a more favourable biomarker profile for cardiovascular diseases than full-fat dairy products. Moreover, fermented full-fat dairy products are associated with the most favourable metabolic profile.

Source : Nestel PJ et al.  British Journal of Nutrition / FirstView Article pp 1-8Copyright © The Authors 2013 DOI: http://dx.doi.org/10.1017/S0007114513001621 (About DOI), Published online: 12 June 2013

This study assessed the link between dairy food consumption and the risk of metabolic syndrome in a sample of 4,862 Koreans aged 19 or older.

The study showed that the prevalence of metabolic syndrome is significantly lower among subjects with the highest levels of milk and yoghurt consumption. The analysis revealed that a high milk intake is associated with a lower risk of developing abdominal obesity and high fasting blood glucose levels.

Meanwhile, a high yoghurt intake is associated with a lower risk of low HDL cholesterol. There is also a significant link between a high milk or yoghurt intake and a lower risk of metabolic syndrome (30% lower, odds ratio = 0.71).

Source: Kim J (2013) Dairy food consumption is inversely associated with the risk of the metabolic syndrome in Korean adults. J Hum Nutr Diet. 26 (Suppl. 1), 171–179 10.1111/jhn.12098

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.