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23 Nov 2020
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3 min read
Benefits for planet health

Resolutions for sustainable diet: Limit the intake of beef and processed meat

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At the Yogurt In Nutrition Initiative, we look forward to a more sustainable 2020.  Based on all the science we’ve read and the materials we’ve published on the subject, we bring you 12 food resolutions to protect our health and our planet! For this month, we invite you to limit your intake of red meat and processed meat. For example, think of meat as an ingredient and not as a main dish.

limit your intake of red meat - YINI resolution

Why and how to limit your intake of red meat and processed meat

Animal products seem to be responsible for most food-related carbon emissions. According to the World Resources Institute, red meat, mainly beef, uses more land and freshwater and generates more climate emissions per unit of protein than any other food. Given the huge burden on the environment of beef production, reducing its consumption is likely to play a key role in limiting the rise of global warming.

The FAO & WHO report recommends reducing meat consumption, particularly in wealthier countries where people typically eat too much meat. Eating too much red meat and particularly processed meat (which generally contains most of the time added sugar, food preservatives and additives) over the long term may increase the risk of stroke, heart disease and certain forms of cancer such as colon cancer. This is why, many institutions recommend to limit those foods for both environmental and health concerns.

In the other hand, animal products are a great source of high-quality proteins, vitamins, iron… Even in a plant-based diet, there are nutritional advantages that come from animal products. Consuming dairy products, for instance, has significant health benefits, provide nutrients while producing less GHE than red meat. Those foods concentrate nutrients and are far less polluting than red meat (5- to 6-times less per gram of protein). They appear to be a sustainable way to limit our meat consumption without nutritional damage. Dairy products have a lower environmental and health cost than beef and are also cheaper!

A more sustainable production of livestock, quantities should be incorporated in our food production system. This system can provide nutritional, ecological, and economic benefits by using ruminants to enhance the value of grasslands without over-exploiting our planet’s resources.

For more information, check out our Q&A about sustainable diets:

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09 Nov 2020
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2 min read
Cardiovascular health Fermentation benefits

New must-read article: ”Probiotic dairy foods and cardiometabolic risk factors”

cardiovascular disease fermentation Fermented food lactic acid bacteria probiotic
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IN A NUTSHELL : Fermented foods containing probiotics seems to have interesting effects on health. However, the relationships between fermentation, probiotics and health remains unclear. Critical reviews in food science and nutrition published a review on several studies to explore the relationship between the probiotic consumption and cardiometabolic risk factors.

Abstract

Probiotic foods, including fermented dairy (FD) products such as yogurt and cheese, naturally contain live microorganisms, but the relationship between the consumption of probiotic foods and health is unclear.

The aim of the present narrative review is to integrate the available information on the relationship between the most studied FD products, which are yogurt and cheese, and cardiometabolic risk factors obtained from meta-analysis, systematic reviews of prospective cohort studies (PCSs) and PCSs published up to 2 November 2019. Additionally, the effects identified by randomized controlled trials of less-studied FD products, such as kefir and kimchi, on cardiometabolic risk factors are provided. PCSs have shown that the consumption of cheese, despite its high saturated fat content, is not associated with expected hypercholesterolemia and an increased cardiovascular risk. PCSs have revealed that the total consumption of FD appears to be associated with a lower risk of developing stroke and cardiovascular disease. The consumption of yogurt seems to be associated with a lower risk of developing type 2 diabetes. There is a lack of sufficient evidence of a protective relationship between FD or cheese consumption and metabolic syndrome. Moreover, the association of FD, cheese and yogurt with hypertension needs further evidence.

In conclusion, the intake of fermented foods containing probiotics, particularly yogurt and cheese (of an undetermined type), opens up new opportunities for the management of cardiometabolic risk factors.

Source : Companys J, Pedret A, Valls RM, Solà R, Pascual V. Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies [published online ahead of print, 2020 May 21]. Crit Rev Food Sci Nutr. 2020;1-10. doi:10.1080/10408398.2020.1768045

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02 Nov 2020
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3 min read
Children Healthy Diets & Lifestyle

Is your child getting enough sunshine vitamin?

children dairy food fortification nutrient vitamin D
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You might be striving to make sure your family is eating a healthy balanced diet but there could be one vital vitamin you’re overlooking. And the chances are your kids aren’t getting enough of it.

Vitamin D, known as the ‘sunshine vitamin’, is made naturally in our skin when we’re out and about in the sun. But spending lots of time indoors means that many youngsters are deficient in vitamin D – in developed countries it’s as many as 80% of children, scientists estimate.

Bundle of benefits

That means they’re missing out on a whole bundle of benefits brought by vitamin D – from building strong bones and muscles to maintaining a healthy immune system. Vitamin D may also play a role in controlling asthma and eczema and preventing respiratory infections, diabetes and even cancer.

Foods naturally contain only a small amount of vitamin D. So what’s the solution? Popping a daily vitamin pill is one way of topping up vitamin D levels, but this can get expensive for parents.

Instead, fortifying foods with vitamin D may offer a more practical and sustainable solution that puts less pressure on parental purses. So that’s just what several countries have done.

But does this approach work?

Fortification reduces the risk of deficiency

In a review, researchers identified 20 studies from around the world that compared consumption of vitamin D-fortified foods (milk, cereal, juice, bread, yogurt and cheese) with non-fortified foods in children aged 1 to 18 years.

Overall, 47% of the children were deficient in vitamin D at the start of the studies.

The studies showed that food fortification significantly increased blood levels of vitamin D, and approximately halved the risk of vitamin D deficiency. Fortified milk appeared to increase vitamin D levels more than other fortified foods.

Smart kids and vitamin D

Some of the studies looked at mental ability, and one study found that vitamin D fortification was associated with a small but significant increase in IQ. This comes as growing evidence suggests that vitamin D may be important for maintaining healthy brain cells and the development of normal behaviour.

The authors of the review call for more studies on vitamin D fortification in children, especially to try to find out whether the type of food that is fortified makes a difference.

‘VitD [vitamin D] micronutrient fortification is an affordable, sustainable, and easily implementable solution for a global public health concern.’ – Al Khalifah et al, 2020.

Find out more: read the original article
Al Khalifah R, Alsheikh R, Alnasser Y et al. The impact of vitamin D food fortification and health outcomes in children: a systematic review and meta-regression. Syst Rev. 2020;9(1)
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26 Oct 2020
•
4 min read
Benefits for planet health

Resolutions for sustainable diet: Seek out for environmentally-friendly farming methods

eat lancet farming methods organic food Sustainable diets
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At the Yogurt In Nutrition Initiative, we look forward to a more sustainable 2020.  Based on all the science we’ve read and the materials we’ve published on the subject, we bring you 12 food resolutions to protect our health and our planet. Among them, what about selecting foods using environmentally-friendly farming methods and respecting workers and local communities.

Seek out foods that use environmentally-friendly farming methods and that respect workers and local communities

Seek out foods that use environmentaly friendly farmling methods - Resolution YINI

When it comes to environmentally-friendly farming methods

Agriculture intensification comes with an increase in the use of water, energy and chemicals (as fertilizers, pesticides, and herbicides), which leads to pollution, water depletion and biodiversity loss.

Recent studies point out that we have three main pathways to achieve a more sustainable food system which preserves natural resources and ensures a healthy diet for all. In addition to switching to a more plant-based diet and reducing our food loss and waste, we also need to change the way we produce food and manage it. More environmentally-friendly farming methods are required as well as preventional agriculture spread onto new land, in order to preserve biodiversity.

With these goals in mind, EAT-Lancet gives some recommandations regarding food production, such as:

  • limit land use (stop the spread of agricultural lands for instance)
  • safeguard existing biodiversity
  • reduce water use/manage water responsibly
  • reduce nitrogen and phosphorus pollution (from fertilizer use)
  • produce zero carbon dioxide emissions
  • cause no further increase in methane and nitrous oxide emissions

They also suggest to improve our global agricultural system, which need to switch from being a major greenhouse gas producer to a greenhouse gas trap by acting as a sink for carbon emissions – as our forests and wild vegetation relieve pressure on the environment by locking in carbon dioxide.

Pioneering studies have modeled tomorrow’s sustainable diets to identify efficient and eco-friendly agricultural practices that can help us respect environmental limits and provide healthy and nutritious food to our growing population.

It is our responsibility to act positively at our own level. We do have a way to make things change. By choosing a sustainable healthy diet such as flexitarian diet, we may help to preserve biodiversity (including that of crops, livestock, forest-derived foods and aquatic genetic resources) and avoid overfishing and overhunting as well as the use of antibiotics and hormones in food production. We may also contribute to maintaining greenhouse gas emissions, water and land use, nitrogen and phosphorus application and chemical pollution within set targets.

To have a diet that is as healthy for us as it is for the planet, we may:

  • Try to buy more organic.
  • Inform ourselves about the practice of production (local, animal welfare, …)
  • Try to choose antibiotic-free meat as well as organic vegetables and fruits to preserve our planet’s plummeting biodiversity.
  • Seek out local, seasonal, organic, fair trade… agricultural products.

Next time we go shopping, we may all think about where our food comes from and how it was produced. It may help us choose for more quality, for us and the environment…

For more information, check out our Q&A about sustainable diet:

You may also like our sustainable and environmentally-friendly recipes:

Sources:
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19 Oct 2020
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3 min read
Benefits for human health

Research tool helps pinpoint best possible diets

dairy products diet dietary guidelines french diet guidelines plant-based products
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Modelling techniques are revealing the improvements we can make to our nutrient intakes by switching to follow new dietary guidelines, and how we can perfect our individual diet with just a few extra tweaks.

Food based dietary guidelines (FBDG) – with a greater plant-based focus – have been developed by many countries to help us make the right food choices for maintaining good health and preventing chronic diseases.

The mathematical models can simulate the impact on our nutrition of following the FBDG. They can also model individual diets, and allow researchers to assess the effects of efforts to optimise diets by looking at alternative food choices.

‘Individual diet optimisation is a powerful tool for assessing the nutritional relevance of existing FBDGs and to test possible alternatives. – Maillot and Darmon, 2020’

The authors used this approach to look at whether the FBDGs introduced in France in 2017, which promote a more plant-based diet, would provide recommended levels of nutrients.

What’s changed in the 2017 French FBDGs?

Compared with the previous French FBDGs, the new 2017 FBDGs have introduced 4 main changes:

  • They provide specific recommendations on pulses (eg, beans, peas, lentils) deli meats (eg, ham), nuts and wholegrain products
  • They promote rapeseed, walnut and olive oils
  • They distinguish between poultry and other meat
  • They advise a reduction in the recommended consumption of dairy products from three to two servings daily

Optimising individual diets

The authors obtained details of over 1,800 peoples’ diets (observed diets) from a French survey conducted in 2006–2007. For each person, a new diet (DP2) was designed in line with the new FBDGs, with as few changes as possible from the person’s usual eating habits. Another diet (DP3) was also designed in line with the new FBDGs, but including three servings of dairy products daily instead of two.

Impact of FBDGs on nutritional value

The findings confirmed that the overall nutritional value of both the DP2 and DP3 diets was better than the observed diets.

Diets optimised with the DP2 model had a lower energy density and higher nutrient density than the observed diets. The DP2 diet also had reduced shortfalls in most vitamins and minerals that were inadequate in the observed diet.

However, in the DP3 model, the addition of an extra portion of dairy product every day was associated with significantly better intake of calcium than the DP2 and observed diets (51%, 58% and 16% of inadequacy in observed diets and in diets modelled with DP2 and DP3 respectively).

Dairy products are the only food group for which the recommended frequency for adults has been reduced from the previous guideline in France, the authors point out. However, dairy is by far the largest contributor to calcium intakes among French people, they said.

‘Applied to the French case, the results suggest that complying with current FBDGs, as interpreted in the models tested, would improve the overall nutritional quality of the diet of adults in France. However, the risk of inadequate calcium intakes would be increased’ – Maillot and Darmon, 2020.

Find out more: read the original article
Maillot M, Darmon N. Testing the nutritional relevance of food-based dietary guidelines with mathematical optimisation of individual diets. Nutrition Bulletin. 2020;45:175–88
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12 Oct 2020
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2 min read
Fermentation benefits

New must-read article: “Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome”

bacteria fermentation gut microbiota LAB probiotics
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IN A NUTSHELL: This study recently published in Nature provides an analysis of metagenomes of human samples to search if the bacteria contained in fermented food known as lactic acid bacteria (LAB) could have an effect on the gut microbiota. It appears that LAB consumption leads to an integration of these bacteria into the gut microbiota, contributing to the balance of the microbiota and providing probiotics effects.

Abstract

Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest become members of the gut microbiome. By analysis of 9445 metagenomes from human samples, we demonstrate that the prevalence and abundance of LAB species in stool samples is generally low and linked to age, lifestyle, and geography, with Streptococcus thermophilus and Lactococcus lactis being most prevalent. Moreover, we identify genome-based differences between food and gut microbes by considering 666 metagenome-assembled genomes (MAGs) newly reconstructed from fermented food microbiomes along with 154,723 human MAGs and 193,078 reference genomes. Our large-scale genome-wide analysis demonstrates that closely related LAB strains occur in both food and gut environments and provides unprecedented evidence that fermented foods can be indeed regarded as a possible source of LAB for the gut microbiome.

Source: Pasolli, E., De Filippis, F., Mauriello, I.E. et al. Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome. Nat Commun 11, 2610 (2020). https://doi.org/10.1038/s41467-020-16438-8

To go further, you may have some documents for you:

To help you include yogurt and dairy products in your daily life, you may try these recipes:

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28 Sep 2020
•
4 min read
Benefits for planet health

How our diet can help protect the planet resources– and our health

diet greenhouse gas emissions plant-based diet sustainable diet
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As we watch dramatic footage of majestic polar ice cliffs collapsing into the sea, we all know it is time to take action to protect our planet. But how?  

Well, the good news is that we can make a big difference through changes in what we choose to eat, and that in so doing, we can also help protect our own health. What is less certain is exactly what these changes should be, so scientists are working to model diets that are good both for us and for the planet.

Linking food to climate change targets

Our food system is a major contributor to greenhouse gas emissions (GHGE), such as carbon dioxide and methane, which are responsible for global warming. The official target is to keep global warming below 1.5°C and, to achieve this, the Intergovernmental Panel on Climate Change has set GHGE targets for 2030 and 2050 (-50% in 2030 and -80% in 2050).

However, designing diets that meet these targets, and are nutritionally adequate, is challenging and will require major breakthrough innovations in agriculture production and food technology as well as increase fortification of specific foods, say the authors of this study. They believe that diets should be developed country-by-country and take account of what is culturally acceptable in each nation. Such a tactic may lead to better adoption of the needed changes than would be achieved by a global approach, the authors point out.

How healthy is the Dutch diet?

This study examined the changes that will be needed in the Netherlands to achieve the 2030 and 2050 food system GHGE targets. The dietary intakes of Dutch adults from a survey conducted in 2007–2010 were used as the baseline diet. Then the authors used computer modelling to design diets that were both nutritionally adequate and produced GHGE levels that were below the targets, while following the current dietary patterns as closely as possible.

Less meat and more vegetables to meet GHGE targets

The baseline diet did not meet all nutritional requirements. It was too high in energy, saturated fat and salt, and did not contain enough fibre, omega-3 fatty acids, vitamins B1 and B2, folate, iron and selenium.

The nutritional adequacy of the baseline diet would be reached if people ate more vegetables, fish and shellfish, legumes (peas and beans), soy foods and tree nuts, and if they gave up butter. However, even though this diet has lower GHGE it does not fulfil the 2030 GHGE target.

Reaching a nutritionally adequate diet while also achieving the 2030 GHGE target would require Dutch people to eat more peanuts and soy drink (fortified with vitamin B12 and calcium), less pork and cheese, and no beef or snacks. People could continue to eat liquid dairy (yogurt and milk), grains and starches, eggs and fruit as they do now.

The food-chain interdependency diet scenario (dairy production requires beef meat production) show that 373g liquid dairy produced requires 8g of beef meat production which is compatible with a flexitarian dietary pattern.

The modelling suggested that more wide-sweeping changes would be needed to meet the 2050 food system GHGE and the nutritional targets. People would have to cut out cheese, chicken, pork, eggs, legumes, soy foods, sugar and confectionary, soups and bouillon, and condiments and sauces – and eat even more vegetables, tree nuts and soy drink. However, such radical change and drastic loss of food diversity would probably not be suitable and acceptable for most people.

Breakthrough innovations will be needed

Previous studies that have examined healthy sustainable diets and their compatibility with maintaining planetary health have focused on diets based on food commodities (eg, cereals, dairy, meat) such as the EAT Planetary Health Diet or the IDDRI TYFA Diet. In contrast, this new study relied on typically-consumed foods and aimed to ensure nutritional adequacy. Although focusing on food commodities is easier, the approach taken in this new study is more precise and provides more realistic optimised diets.

However, this study also shows that designing acceptable diets meeting strict ambitious GHGE targets (-80% in 2050) is not straightforward. It will require breakthrough innovations to improve food production practices and create new food processing techniques and attractive foods.

‘… reducing consumption of beef, pork, poultry, cheese, butter and snacks, and increasing consumption of legumes, fish and shellfish, peanuts, tree nuts, vegetables, soy foods and soy drinks is critical to achieve GHGE targets while maintaining a healthy eating pattern. Dairy products other than cheese, grains and starches can be consumed in amounts similar to those of the baseline diet among Dutch adults.’ – Broekema et al, 2020.

Find out more: read the original article
Broekema R, Tyszler M, van’t Veer P et al. Future-proof and sustainable healthy diets based on current eating patterns in the Netherlands. Am J Clin Nutr. 2020 Aug 7:nqaa217.
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24 Sep 2020
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4 min read
Benefits for planet health

Resolutions for sustainable diet: Sort the food-related waste

compost food waste recycling sustainable diet
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At the Yogurt In Nutrition Initiative, we look forward to a more sustainable 2020 and bring you 12 food resolutions to protect our health and our planet! For this month, what about limiting food waste? The food you didn’t manage to save still has value and can be used to feed your compost and you can follow your city guidelines for recycling!

Sort your food-related waste - YINI resolution

A large part of our food-related waste is thrown in the trash to be incinerated. Many initiatives plan to reduce food loss and packaging waste to save valuable resources and to slow down pollution. The World Resources Institute states that reducing food waste by half would lower greenhouse gas emissions by 1.5 gigatons of carbon dioxide (equivalent per year) by 2050. But there is a part of our waste we can’t suppress. In order to preserve our planet, we need to deal with this amount of waste while having the most ecofriendly behavior. Due to packaging, cooking and meal leftovers, households should integrate new waste management reflexes.

One of these is RECYCLING. It completes the 3-R rules  we’ve discussed earlier with REDUCE and REUSE. In fact, recycling is a process of converting waste into new materials. It represents a saving of energy, water, resources (oil) and prevents a certain amount of pollution.

Many things can be recycled: aluminum and steel cans, cardboard, paper, glass, plastics (bags, bottles…) even yard waste (leaves, grass). However, to be ready for a new use, waste has to be in the right bin. So, it is necessary to sort the waste: Don’t mix together paper and glass, or food waste and plastic. Each category has a dedicated bin (glass, paper and cardboard, plastics…). Identify their location and content and follow the recycling instructions attentively, your city guidelines will help you to put the right items in the right bin. But it’s not the case for all:

  • Not all the plastics can be recycled!
  • When you recycle glass containers, remove the metal cover. You don’t have to clean the jars before disposal them for recycling.
  • Don’t confuse cooking glass (transparent ceramic) and real glass. Only the second can be recycled.
  • As we’ve discussed in the august resolution, “precycling” seems to be the best recycling behavior. It is when you choose during your shopping only packaging that you can recycle then (glass, cardboard, plastic…). Prefer glass rather than plastic for example.

But packaging isn’t the only waste related to our food consumption. What can you do with your leftovers?

Cooking leaves scraps and leftovers. Stems, peels, unusable bits of food and even the end of your meal… You can compost your edible waste. Coffee, tea, spoiled fruits/vegetables, eggshells, cardboard, tree leaves can also be composted. Install a compost pile or a worm compost system in your garden of your apartment to reduce waste and turn these scraps into nutrient-rich fertilizer. In addition, many municipalities also run composting programs to which you can give your food waste.

With this in mind, recycling has several benefits for individual and environmental health. Everyone can make a contribution and reduce human environmental impact.

For more information, check out our Q&A about sustainable:

Sources:
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21 Sep 2020
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2 min read
Cardiovascular health

New must-read article: “Saturated Fats and Health: A Reassessment and Proposal for Food-Based Recommendations”

dairy matrix diet recommandations saturated fats
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IN A NUTSHELL: The article recently published in the Journal of the American College of Cardiology dispels the popular belief of saturated fatty acids being unhealthy. Indeed, this study highlights protective effects of SFAs against stroke and one of the effects of SFAs on cholesterol lipoproteins. It also insists on the importance of the food matrix, highlighting the facts that the effect of a molecule cannot be taken outside the food matrix that contains it.

Abstract

The recommendation to limit dietary saturated fatty acid (SFA) intake has persisted despite mounting evidence to the contrary. Most recent meta-analyses of randomized trials and observational studies found no beneficial effects of reducing SFA intake on cardiovascular disease (CVD) and total mortality, and instead found protective effects against stroke. Although SFAs increase low-density lipoprotein (LDL) cholesterol, in most individuals, this is not due to increasing levels of small, dense LDL particles, but rather larger LDL particles, which are much less strongly related to CVD risk. It is also apparent that the health effects of foods cannot be predicted by their content in any nutrient group without considering the overall macronutrient distribution. Whole-fat dairy, unprocessed meat, and dark chocolate are SFA-rich foods with a complex matrix that are not associated with increased risk of CVD. The totality of available evidence does not support further limiting the intake of such foods.

Source: Astrup A. et al, Saturated Fats and Health: A Reassessment and Proposal for Food-Based Recommendations : JACC State-of-the-Art Review. (2020). Journal of the American College of Cardiology, 844‑857.

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07 Sep 2020
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3 min read
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by YINI Editorial team
Fermentation benefits Gut Health

New must read abstract: “Is yogurt linked to gut barrier dysfunction?”

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
gut barrier microbiota plasma
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IN A NUTSHELL: Numerous studies have suggested an inverse association between yogurt consumption and the risk of disorders, such as type 2 diabetes and certain cancers, but the mechanisms remain poorly understood.

Recently published in European Journal of Nutrition, this article based on the Health Professionals Follow-up Study (1993–1994) of 1076 participants, shows that higher yogurt consumption is associated with lower soluble CD14 concentrations, a marker of gut barrier dysfunction, especially in men.

Source: Xiao Luo et al., Association between yogurt consumption and plasma soluble CD14 in two prospective cohorts of US adults. Eur J Nutr. 2020 Jun 16. doi: 10.1007/s00394-020-02303-3.

Association between yogurt consumption and plasma soluble CD14 in two prospective cohorts of US adults

Purpose: Although evidence suggests an inverse association between yogurt consumption and the risk of disorders, such as type 2 diabetes and certain cancers, the mechanisms remain poorly understood. We aimed to examine the association between yogurt consumption and concentrations of plasma soluble CD14, a marker of gut barrier dysfunction.

Methods: We analyzed cross-sectional data from 632 women in the Nurses’ Health Study (1989–1990) and 444 men in the Health Professionals Follow-up Study (1993–1994) with soluble CD14 concentrations. We estimated yogurt consumption from food frequency questionnaires. We used multivariable-adjusted linear regression models to estimate the percentage difference (95% CI) of soluble CD14 concentrations by yogurt consumption.

Results: Among men, higher consumption was associated with a lower soluble CD14 concentration (at least 2 cups/week vs. non-consumers; unadjusted % difference: − 7.6%; 95% CI − 13.0%, − 2.1%; Ptrend = 0.003). The inverse association was slightly attenuated following multivariable adjustment (% difference: − 5.8%; 95% CI − 11.0%, − 0.1%; Ptrend = 0.01). For the same comparison, yogurt consumption was inverse, but not statistically significant associated with soluble CD14 concentration in women (% difference: − 1.2%; 95% CI − 5.6%, 3.5%; Ptrend = 0.64). In stratified analyses, the inverse association between yogurt consumption and the concentrations of soluble CD14 was slightly stronger in men who consumed alcohol at least 20 g/day.

Conclusions: Higher yogurt consumption was associated with lower soluble CD14 concentrations, especially in men. Our findings suggest the strengthening of gut barrier function as a plausible mechanism for the observed inverse associations of yogurt consumption with gastrointestinal diseases and disorders involving other systems.

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YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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