Eng
Subscribe

Recent posts

06 Dec 2019
•
10 min read
Benefits for planet health Publications

What is a sustainable diet and why do we need it?

biodiversity diet food systems sustainable diet
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

In 2015, the Paris Agreement on climate change brought together countries from around the world in a positive move to make a real difference to our future.1 Since then the science on how to achieve our sustainability goals has come on in leaps and bounds. It has highlighted the sustainable diet as a means to help protect both our health and our planet. But how many of us know what a sustainable diet really is?  Here in the first of our YINI series examining the connections between what we eat, our health, and our planet, we put the sustainable diet under the spotlight and ask why it’s so important for ourselves and the generations following us.

Download the printable document (pdf)

What does sustainability mean?  What is a sustainable diet?

According to the United Nations, sustainability is the capacity for everyone to live well within the Earth’s environmental limits.2 The foods we eat, how they’re produced, transported, packaged, and managed – ultimately to end up on our dinner tables –  have a vital role to play in our bid for damage limitation.

When thinking of a sustainable lifestyle, it’s easy to focus on the environmental burden of food production, and indeed some people define a sustainable diet only on the basis of environmental concerns. But the consensus among experts is that sustainable diets are so much more than that.

The Food and Agriculture Organization (FAO) of the United Nations definition is: ‘Sustainable diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources.’3

It’s a tall order to balance the demands of a sustainable environment with those of a healthy diet. A sustainable diet must provide the nutrients we need in a way that respects our ecosystems without depleting our natural resources and at the same time protecting and improving our health and avoiding the onset of diseases. To be successful over the long term, sustainable diets need to be adapted to local food habits and cultures, and should also be a source of pleasure, warmth, and sharing. Not least, they must taste good!

So it should come as no surprise that scientists and policy-makers struggle with the daunting task of identifying the best sustainable diets to meet all the demands we’re making of them. Although the ideal solutions haven’t yet been determined, strides are being made by pioneering studies exploring dietary options, while guidance on immediate first steps has been proposed by a special body set up to tackle the challenge, the EAT-Lancet Commission. Other pioneering approaches have been looking at solutions for a more sustainable future and the different conclusions will be covered in the next instalment of our Q&A series.

‘Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe, and healthy, while optimizing natural and human resources.’ – Burlingame & Dernini S, FAO 20103

Why should we be concerned about eating a sustainable diet?

Current dietary trends combined with our global population growth (the number of people on Earth is predicted to reach almost 10 billion by 2050),4 will exacerbate risks to people and planet. The global burden of non-communicable diseases is predicted to worsen and the effects of food production on greenhouse-gas emissions, nitrogen and phosphorus pollution, biodiversity loss, and water and land use will reduce the stability of the Earth system.

Already, more than 820 million people in the world go hungry, while just as many eat too much,5 and still more eat poor quality diets (too few micronutrients – vitamins and minerals – or too many high-calorie foods).

That’s why we should all take steps to eat a sustainable diet, working together to transform our diet and the system we use to provide it – the food system.

‘A radical transformation of the global food system is urgently needed.’ – EAT-Lancet 20196

How is our food system linked to the environment?

The journey our food takes to reach our dinner plate uses energy for agriculture, transport, processing, packaging, distribution, retail and cooking. Even disposal of waste food takes up energy. All these elements of the food system produce greenhouse gases which contribute to climate change. And in this vicious circle, global warming may put further pressure on our over-stretched food-producing environment.

Our current food system makes us less likely to meet the target of the Paris Agreement, set by 195 countries, which promised to hold the increase in global average temperature to well below 2°C.7

But promising results are emerging from studies suggesting that we can transform our food system to reduce its impact on the environment and perhaps help cap global warming.6-10

How much of our carbon footprint comes from what we eat?

About one-quarter of our carbon emissions come from our food production.11 It also takes up 70% of freshwater use12 and is the major driver of global biodiversity loss.8

Animal products tend to generate higher carbon emissions than plant-based foods, with beef production being a particular concern.

According to the World Resources Institute, beef uses more land and freshwater and generates more greenhouse gas emissions per unit of protein than any other commonly consumed food.13 Ruminants – mainly beef – are responsible for nearly half of the greenhouse gas emissions from agricultural production. Given the impact on the environment of rising demand for beef, reducing its consumption is likely to play a key role in limiting the rise of global temperatures to 1.5 or 20C, in line with the Paris climate change agreement.

Dairy products, on the other hand, may have a much lower impact on the environment than meat, studies suggest. In terms of total global greenhouse gas emissions, the dairy sector represents only 2.9% compared with 14.5% for the whole of livestock production.14

It may be easy to forget that certain fragile exotic fruit and vegetables that are transported across the globe by airplanes are associated with higher greenhouse gasses than locally-produced foods, because of the energy used through their transport.

How can we work towards a brighter future?

The good news is that we can change the world through what we eat and how we produce and manage food. Researchers have estimated that by changing current diets, greenhouse gas emissions from food could be reduced by as much as 50%.15,16 Changing agricultural practices may add further reductions.6,10

But what is less certain is the best way to achieve this. It’s not simply a case of cutting out animal products from our diet. For a diet to be sustainable, it must balance the environmental gains from changing the composition of our diet with our need to eat an enjoyable, healthy diet that provides all the nutrients we need. Moreover, the choices we make in terms of agricultural practices (local, seasonal, organic, fair trade etc.) can make an additional big difference.

So how can we make our food system more sustainable?

A sustainable food system is determined by agricultural productivity, diversity of food supply, the affordability of food for consumers, and use of natural resources for agriculture.17

Recent studies point to three main pathways towards a sustainable food system that ensures a healthy diet for a growing population while preserving natural resources:

  • we need to transform our eating habits – we need to eat more plant-based foods and fewer animal-source foods especially red meat, while maintaining a healthy balanced diet
  • we need to reduce food loss and waste
  • we need to change the way our food is produced and managed – this means more environmentally-friendly farming methods, preventing the spread of agriculture into new land, such as forests and preserving biodiversity.

We’ll talk more about these pathways in our next instalments.

How are sustainable diets for the future being identified?

Pioneering studies are modeling sustainable diets of tomorrow to identify pathways that can help us provide healthy and nutritious food to our growing population while respecting environmental limits.

Among them, the EAT-Lancet report sets scientific targets for sustainable food production around the world and forming a framework for actions we need to take immediately to protect our health and that of the planet.6 Although it has been challenged in parts,18 the EAT-Lancet report represents an important step towards guiding the changes needed at a global level.

Other landmark studies that are helping to point the way to a sustainable future have been looking at more environmentally-friendly food production,9,10 and different types of diet that could work sustainably on a regional and local basis7,8. You will see more in a few days with Question #3 on food production .

Summing up – can we reverse the trend?

One of the biggest challenges facing the world today is how to feed our growing, and increasingly affluent, global population with a diet that not only promotes health, but also limits pressure on our environment. The problem has been recognised by all the countries that signed up to the Paris Agreement on climate change, and in response, pioneering studies are making important inroads into how we can create a better, brighter and healthier future for our children and next generations.

Find out more: 

Sources:
  1. United Nations Treaty Collection. The Paris Agreement 2016.
  2. United Nations Sustainable Development Goals. 2015.
  3. Burlingame B, Dernini S. Sustainable diets and biodiversity: Directions and solutions for policy, research and action. Food and Agriculture Organization. 2010.
  4. United Nations: Department of Social and Economic Affairs. World population prospects. 2017.
  5. Global Nutrition report. 2018.
  6. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492.
  7. WWF France. Towards a low carbon, healthy and affordable diet. 2018.
  8. WWF (UK). Eating for two degrees. 2017.
  9. Poux X, Aubert PM: IDDRI. An agroecological Europe: a desirable, credible option to address food and environmental challenges. 2018.
  10. Karlsson JO, Carlsson G & Lindberg M, et al. Designing a future food vision for the Nordics through a participatory modeling approach. Agronomy for Sustainable Development. 2018;38:59.
  11. Edenhofer O, Minx J. Climate policy. Mapmakers and navigators, facts and values. Science. 2014 Jul 4;345(6192):37-8.
  12. Food and Agriculture Organization of the United Nations. Water for sustainable food and agriculture. 2017.
  13. World Resources Institute. Ranganathan J, Vennard D, Waite R et al. Working paper: Shifting diets for a sustainable food future. 2016.
  14. Food and Agriculture Organization of the United Nations. Greenhouse gas emissions from the dairy sector: a life cycle assessment. 2010.
  15. Hallström E, Carlsson-Kanyama A, Börjesson P. Environmental impact of dietary change: a systematic review. J Clean Prod. 2015;91:1–11.
  16. Aleksandrowicz L, Green R, Joy EJM, et al. The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: a systematic review. PLoS One. 2016 Nov 3;11(11):e0165797.
  17. Drewnowski A; Ecosystem Inception Team. The Chicago Consensus on sustainable food systems science. Front Nutr. 2018 Apr 25;4:74.
  18. Torjesen I; WHO pulls support from initiative promoting global move to plant based foods; BMJ. 2019 Apr 9;365:l1700.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
02 Dec 2019
•
4 min read
•
by YINI Editorial team
Nutri-dense food Other studies

Boost your vitamin D with fortified yogurt

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
fortified food Fortified yogurt healthy diet vitamin vitamin D
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Are you getting enough vitamin D from your diet? The chances are you’re not – most people fall well short of the recommended intake. Yet ensuring that you get enough vitamin D is important for a host of health reasons.

The good news is there’s a simple and tasty way to solve the problem. Vitamin D-fortified yogurt not only increases vitamin D levels, but it’s also associated with improved weight loss and blood glucose control, say the authors of this review.

Many foods don’t contain much vitamin D. That’s why some countries (e.g. USA, Canada, India and Finland) have introduced routine fortification of foods with vitamin D as a public health policy. Yogurt is a great choice for fortification as it’s a popular snack that is rich in calcium, protein and gut-friendly bacteria. Several studies have shown that vitamin D-fortified yogurt improves vitamin D levels and may offer several other health benefits too.

Why is vitamin D important, and where does yogurt come in?

Vitamin D is important for maintaining strong bones and a healthy immune system. Vitamin D deficiency has been associated with heart disease, cancer, diabetes and obesity. To support best health, adults need 600 international units (IU) of vitamin D each day, and the elderly need even more.

Like milk, yogurt is low in vitamin D, providing 80–120 IU per pot.*  But yogurt is a nutritious food that is easy to eat and well tolerated by people who are lactose intolerant. Fortifying yogurt with vitamin D means that lots of people can benefit by eating this readily available food.

‘‘Fortified foods, including milk, yogurt, butter, margarine, cheeses, orange juice, bread, and breakfast cereals, represent the major dietary sources of vitamin D.’ – Gasparri et al, 2019.

What does the research show?

The authors searched the medical literature and found 9 studies that looked at the health benefits of eating 1 or 2 pots of vitamin D-fortified yogurt every day compared with unfortified yogurt.

Overall, the studies showed that blood levels of vitamin D increased in people eating vitamin D-fortified yogurt. Compared with the ‘unfortified yogurt’ group, people who ate vitamin D-fortified yogurt lost more weight and had healthier levels of fats in their blood. They also appeared to have better blood glucose control, suggesting that fortified yogurt might be associated with reducing the risk of diabetes.

Can we explain the apparent health benefits of vitamin D-fortified yogurt?  

Obesity is a major risk factor for type 2 diabetes. Low blood levels of vitamin D have also been linked to an increased risk of type 2 diabetes. If vitamin D-fortified yogurt is associated with reduced risk of type 2 diabetes, it is likely to be related to its effects on body weight. Calcium present in yogurt may help to reduce the amount of fat that is deposited in the body and, together with vitamin D, may stimulate the breakdown of body fat.

It is also possible that the composition of the gut microbiota, which is implicated in obesity, is sensitive to vitamin D levels.

Increased calcium intake has been linked to lower blood levels of harmful fats. Vitamin D increases the absorption of calcium in the intestine and that may explain why healthier levels of fats were found in the blood of people who ate vitamin D-fortified yogurt.

The evidence so far indicates that vitamin D-fortified yogurt may be a good way to improve weight management and health in adults of all ages, say the authors.

‘The findings reported here provide evidence that enhancing the vitamin D content of yogurt may benefit those at risk of developing chronic diseases…’ – Gasparri et al, 2019.

 Find out more: read the original article

Source: Gasparri C, Perna S, Spadaccini D et al. Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. J Dairy Sci. 2019;102:8587-8603.

* USDA. 2014. USDA Nutrient Database for Standard Reference. Release 27

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
25 Nov 2019
•
5 min read
•
by YINI Editorial team
Diabetes prevention

Eating more yogurt is associated with a reduced risk of type 2 diabetes

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
cardiovascular diseases Diabetes fermented foods type 2 diabetes
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Eating more yogurt and less cheese is associated with a reduced risk of type 2 diabetes, the disease that can takes a heavy toll on health.

It’s no secret that type 2 diabetes is strongly linked to unhealthy dietary habits and this is partly why it’s becoming alarmingly common across the world. So what sorts of foods should we be choosing to prevent diabetes? Findings from this large study of people in the USA suggest that it’s time to tuck into more yogurt but cut back on the amount of cheese we eat.

Dairy products contain bioactive compounds – such as calcium and whey protein – that may be associated with protection against type 2 diabetes. Fermented dairy foods such as yogurt and cheese also contain bacteria that boost the microbes living naturally in our intestines and may too be associated with reduced diabetes risk.

But do all fermented dairy products have the same effect? Is low-fat really better than full-fat? These are just some of the questions that diabetes experts are trying to answer.

Studies of diet and disease take years to provide answers

This study used data collected in large surveys of US healthcare workers, including doctors and nurses. The surveys collected information on diet and the development of diseases such as cancer, heart disease and type 2 diabetes. The participants completed a food questionnaire every 4 years and a health questionnaire every 2 years. They were followed for up to 26 years.

The authors used this information to see how changes in the amounts and types of dairy foods eaten regularly over a 4-year period were associated with the risk of developing type 2 diabetes over the next 4-year period.

Keep eating dairy products to help stay healthy

People who reduced their total dairy intake had a higher risk of type 2 diabetes than people who maintained a stable dairy consumption. But increasing total dairy consumption didn’t appear to affect diabetes risk.

Despite many studies, the effect of dairy fat on diabetes risk remains unclear, say the authors. Using the information available to them, the authors estimated that replacing high-fat dairy products with low-fat dairy may be associated with a slightly lower risk of diabetes. [This differs from other research findings suggesting that full-fat dairy foods are actually associated with a reduced risk of heart disease and type 2 diabetes.]

Eat a little more yogurt and a little less cheese

Eating just half a pot of yogurt more every day was associated with a lower risk of diabetes. The opposite was seen for cheese. Increasing cheese intake by just half a serving every day was associated with a higher diabetes risk, the authors report. The effects were similar for both low-fat and high-fat cheese.

‘Increasing intake of yogurt and concomitantly decreasing cheese intake by 1 serving/d was associated with a 16% (95% CI: 10%, 22%) lower risk of T2D [type 2 diabetes],…’ – Drouin-Chartier et al, 2019.

The evidence is stacking up in favour of dairy products

Overall, the results of this study agree with those of previous studies* suggesting that eating dairy foods is associated with a reduced risk of developing type 2 diabetes. All the evidence to date indicates that eating yogurt is associated with a protective effect against diabetes, say the authors.

‘All meta-analyses of prospective cohort studies on yogurt consumption and diabetes risk published to date reported a protective association.’ – Drouin-Chartier et al, 2019.

The effects of cheese are less clear, say the authors. Although eating more cheese was associated with an increased risk of diabetes in this study, previous studies have linked cheese to a lower or unchanged diabetes risk. The answer to this conundrum may lie in the way cheese is being eaten. In the USA, cheese is often eaten in foods such as pizza and hamburgers which are high in refined carbohydrates that may increase diabetes risk, explain the authors.

‘Overall, our results suggest that replacing dairy products with high fat content, like cheese, with dairy products with lower fat content, like yogurt or reduced-fat milk, is associated with a lower risk of T2D [type 2 diabetes].’ – Drouin-Chartier et al, 2019.

*Drouin-Chartier J-P, Brassard D, Tessier-Grenier M, Côté JA, Labonté M-È, Desroches S, Couture P, Lamarche B. Systematic review of the association between dairy product consumption and risk of cardiovascular-related clinical outcomes. Adv Nutr 2016;7(6):1026–40.

Chen M, Sun Q, Giovannucci E, Mozaffarian D, Manson JE, Willett WC, Hu FB. Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. BMC Med 2014;12:215.

Find out more: read the original article.
Source: Drouin-Chartier JP, Li Y, Ardisson Korat AV et al. Changes in dairy product consumption and risk of type 2 diabetes: results from 3 large prospective cohorts of US men and women. Am J Clin Nutr. 019;110(5):1201-1212.

There’s mounting evidence about the role of yogurt consumption in reduced risk of type 2 diabetes.

Read more at these posts previously published on the YINI website:

Studies on adult population

Studies in children:

Also check out our infographic for a quick round-up of evidence:

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
25 Nov 2019
•
7 min read
Benefits for human health Children

Pleasure: an ally in establishing healthy eating habits in children

children's diet diet eating healthy eating pleasure taste
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Childhood is the prime time for laying the foundations of positive and life-long healthy eating habits. A report from a group of experts, Nurturing Children’s Healthy Eating, shows the key role of families in building good eating habits in children. Every month, we will bring you a summary post, highlighting some of the key messages taken from this report, in order to help families nurture healthier eating habits.

The pleasure of eating influences what, why and how much we eat. Pleasure can be a friend as well as a foe in encouraging children to eat healthily. Here are some tips from the report to help you use pleasure as an ally in building healthy eating habits in children.

“Pleasure may be used as a lever to encourage healthy eating behavior in children.”

Pleasure as a lever to promote healthy food choices

The pleasure of eating is a key factor in determining our food choices and the amounts we eat. The pleasure of eating can be divided into 3 dimensions: the sensory dimensions associated to the food, the meal’s social context and cognitive factors. In a World where energy-dense foods are overabundant, the pleasure of eating can be a threat to healthy eating. However, it can also be used as a lever for promoting healthy eating habits.

Overcoming the opposition between nutrition and pleasure

As healthy foods can be both tasty and healthy, adding the pleasure dimension to nutritional recommendations or public health campaigns could help to overcome the opposition between nutrition and pleasure. Instead of focusing on the nutritional values of healthy foods, it could be interesting to pinpoint the pleasure of eating healthy foods.

Studies have shown that children enjoy the taste of healthy foods (vegetables for example), especially if they are exposed to them several times. The repeated positive exposures in a warm environment is a robust mechanism for making them enjoy healthy food.

Play on senses to make healthy food appealing

Sensory pleasure can be used to increase the pleasure of eating healthy foods by making them more appealing. A food should not just be good for health, it should also be good to eat, look and think. This can be done by cooking healthy foods with cooking techniques or recipes that children enjoy.

On a same approach, the “sensory imagery” can be used to limit the unhealthy food intake. The aim is to please people with small quantities of food ingested: thinking of the food (e.g. energy-dense food or low-nutrient food) before eating it will increase the pleasure expected of eating it, without reducing the actual pleasure derived from consumption. It may work for adults as well as children.

A positive social context

Social context is one of the factors that influence the pleasure of eating and could help children like healthy foods. By introducing healthy foods in joyful events, such as birthday parties or family meals, children will associate healthy foods with the joy of these moments.

During family meals talking about food and expressing enjoyment of eating healthy foods is also important for shaping children’s enjoyment of mealtimes.

Promoting healthy choices

Since parents are role models they can promote healthy foods to their children and try to limit access to unhealthy foods.

They can:

  • Make positive comments to encourage children who eat healthy through emotional persuasion.
  • Avoid nagging about how much and what their child eat to avoid negative interactions.
  • Be aware that children are exposed to advertising and marketing messages and discuss it with them.
  • Avoid offering unhealthy foods as a reward in order not to put the emphasis on the pleasure to eat unhealthy foods.

Some tips to help your children to enjoy healthy foods:

  • Don’t give up at the first hurdle! Repeated positive exposures in a warm context is an effective mechanism for children to learn to like a new food. It is worth trying up to 10 times before giving up. However, if a child hates a particular food, it is important to respect that: we all have some foods we just can’t face.
  • Vary textures and recipes: Vary the textures, recipes and taste of your tests, it may help children like healthy foods. Make sure healthy food you serve is always tasty and enjoyable: don’t expect children eat something you will not eat yourself!
  • Healthy food on happy occasions: Put healthy foods at the center of happy occasions like a birthday party. For instance, offer a fruit cake for the birthday party of your child.
  • Make it appealing: Healthy foods should be good to look at, to think about and to eat so that children will want to eat them

Healthy & tasty recipes with yogurt for children and parents

Yogurt could be a valuable way to introduce healthy eating habits in children and to increase their pleasure to eat healthy foods. Several studies have shown that children who often eat yogurt have better eating habits.

You can make a tasty & healthy breakfast bowl by using yogurt as a nutrient-dense base and adding other healthy foods such as fruits, nuts or wholegrain cereals.

For cheerful and tasty aperitifs make a creamy cucumber sauce or a Tzatziki sauce to dip sticks of cucumbers, carrots, celery, radishes…

We have made a selection of healthy & tasty recipes with yogurt that kids and parents will love:

Making children eat healthy foods involve making children enjoy eating healthy foods. Putting pleasure on the table could be an effective way to build healthy habits in children by overcoming the false opposition between nutrition and pleasure.

Sources:
References:
  • Anzman-Frasca S, Ventura AK, Ehrenberg S, Myers KP. Promoting healthy food preferences from the start: a narrative review of food preference learning from the prenatal period through early childhood. Obes Rev 2017;Dec 20.
  • Caton SJ, Ahern SM, Remy E, et al. Repetition counts: Repeated exposure increases intake of a novel vegetable in UK pre-school children compared to flavour-flavour and flavour-nutrient learning. Br J Nutr 2013;109(11):2089-97.
  • Cornil Y, Chandon P. Pleasure as a substitute for Size: How multisensory imagery can make people happier with smaller food portions. Journal of Marketing Research 2016 ; 53:847–864.
  • Maimaran M, Fishbach A. If it’s useful and you know it, do you eat? Preschoolers refrain from instrumental food. Journal of Consumer Research 2014; 41:642–655.
  • Marty L, Chambaron S, Nicklaus S, Monnery-Patris S. Learned pleasure from eating: An opportunity to promote healthy eating in children? Appetite 2018;120:265-274.
  • Mennella JA, Nicklaus S, Jagolino AL, Yourshaw LM. Variety is the spice of life: Strategies for promoting fruit and vegetable acceptance during infancy. Physiology & Behavior 2008;94(1):29-38.
  • Shutts K, Kinzler KD, DeJesus JM. Understanding infants’ and children’s social learning about foods: previous research and new prospects. Dev Psychol 2013;49:419-25.
  • Wardle J, Huon G. An experimental investigation of the influence of health information on children’s taste preferences. Health Education Research 2000; 15:39–44.
  • Wiggins S. Producing infant food preferences during weaning: the role of language and gesture in parent-child interaction. Appetite 2016;101(224).
  • Wiggins S. Talking with your mouth full: gustatory mmms and the embodiment of pleasure. Research on language and social interaction 2002;35(3):311-336.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
18 Nov 2019
•
5 min read
ASN Nutrition 2018 Publications

Scientists are a step closer to understanding the health benefits of yogurt

food matrix Nutrient density proceedings
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

The puzzle of why yogurt seems to be even better for us than we’d expect from its nutrient content alone was the focus of the 6th global summit on the health effects of yogurt, “Yogurt, more than the sum of its parts”,  held during the American Society for Nutrition 2018 conference in Boston.

Here experts from around the world gathered to discuss the unique properties of yogurt that could underly its health benefits. Topics included the role of the matrix of yogurt – all its different components – versus its single nutrients in health.

In their recently published report of the Summit, the authors explain that dairy foods come in three main types of matrix:

  1. Liquid – milk, some fermented milks
  2. Semi-solid – yogurt, some cheeses
  3. Solid – cheeses

The health effects of dairy products can vary according to their matrix, even when they have similar nutrient content, delegates at the Summit heard.

What is the matrix and what does it do?

Yogurt is densely packed with nutrients and is a great source of protein and calcium as well as a host of other vitamins and minerals. It can provide several shortfall nutrients and is associated with improved diet quality for both adults and children.

But a growing body of evidence suggests that yogurt and other fermented dairy foods are associated with a range of health benefits that can’t all be explained by their nutrient profile. Such benefits may include reducing our risk of heart disease and type 2 diabetes – and helping us maintain a healthy weight.

Now scientists reviewing research believe they’ve hit upon the explanation. It comes with the realisation that the nutritional and health value of a food depends on all its parts, not just the nutrients it contains. This ‘food matrix’ is a complex mix of components that interact with each other in a way that can affect how digestible the nutrients are and how well they can be taken up into the bloodstream.

The matrix of yogurt includes helpful bacteria

In the case of yogurt, the matrix also includes live bacteria and their products of fermentation that are thought to contribute to its health benefits.

As a fermented dairy food, yogurt contains two strains of live bacteria, Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus, and further bacteria may be added during manufacture to increase the probiotic effect.

Thanks to these bacteria, eating yogurt and other fermented foods has been shown to modify our gut microbiome – the community of microbes that live in our gut and that are known to have a profound influence on our health.

The fermentation process also generates peptides from the proteins in dairy food, the authors point out. These biologically-active peptides may affect our blood vessels, immune system, nervous system, and hormonal system, research suggests.

It’s these effects that scientists believe may underly some of the health benefits of yogurt such as reduced risk of obesity, heart disease, stroke and type 2 diabetes. See more in this report from the Summit.

In this way, the matrix of yogurt sets it apart from non-fermented dairy products and this explains why the health benefits of yogurt seem to be greater than the sum of its individual parts – its nutrients, live microbes, and fermentation products.

‘The unique matrix of yogurt relative to non-fermented dairy products including the presence of live bacteria and their fermentation products, including bioactive peptides, are thought to play a role in the health benefits associated with yogurt consumption’ – Donovan SM, Goulet O, 2019.

Dietary guidelines should look at the whole food matrix

As described in our previous post, experts at the Summit called for updated dietary recommendations to focus on the food matrix rather than the individual nutrients they contain.

Many guidelines today tend to steer people towards choosing reduced fat versions of dairy products as a way of curbing their intake of saturated fat. But current research calls into question the assumption that saturated fats are always the villain in our diet.

Not all food sources of saturated fats behave the same way. For example, saturated fat in the dairy matrix seems to have different health effects from saturated fat in meat, say the authors. Dietary recommendations should therefore take account of the source of saturated fat. Indeed, it’s short-sighted to pick on one nutrient such as saturated fat and blame it for damaging our health say the authors.

The good news is that if you eat dairy foods, the chances are you’ll have a reduced risk of heart disease, stroke and type 2 diabetes, regardless of whether you choose low- or high-fat options

The authors conclude that recommending fermented dairy products in dietary guidelines could help improve public health thanks to the live bacteria and fermentation products they contain as well as their nutrient content.

Find out more: read the original article.
Source: Donovan SM, Goulet O. Introduction to the Sixth Global Summit on the Health Effects of Yogurt: Yogurt, more than the sum of its parts. adv nutr. 2019 Sep 1;10(5):913S-916S.

This article is published in Advances in Nutrition Supplement, Vol 10 (5), Sept. 2019

Read here the complete article (pdf)
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
12 Nov 2019
•
7 min read
FENS 2019

Yogurt: Beyond Nutrient Density – Summary

Azmina Govindji FENS fermentation Nutrient density tremblay
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Recent clinical and epidemiological research suggests yogurt has properties beyond the influence of individual nutrients which can contribute to the prevention of diet related non-communicable diseases.

Summary written by Azmina Govindji RD MBDA Registered Dietitian & Nutritionist

The 13th European Nutrition Conference of the Federation of European Nutrition Societies (FENS) 2019, entitled Malnutrition in an Obese World: European Perspectives, took place in the Convention Centre, Dublin, Ireland across 4 days from 15 – 18th October 2019. The conference, held every four years, brings together nutrition and health professionals from across Europe.

Professor Angelo Tremblay, from the Department of Kinesiology, Laval University, Quebec City, Canada, an international specialist in the environmental determinants of obesity and the holder of the Canada Research Chair in Environment and Energy Balance, delivered a thought-provoking review on yogurt consumption and health. In it he explored epidemiological and clinical evidence for a variety of mechanisms in which yogurt consumption can be considered in the prevention of diet-related non-communicable diseases (NCDs) and associated risk factors including obesity, metabolic syndrome and type 2 diabetes (T2D).

Yogurt as a complex food matrix

Professor Tremblay began by considering the role of yogurt as a flexible food matrix of components which interact synergistically to favourably influence digestion and metabolic processes involved in NCDs.

YINI - The yogurt food matrix
Fig1. The yogurt food matrix

He illustrated one aspect of this complex matrix by presenting clinical research showing the role of protein composition and content in yogurt and appetite control. Both protein-enriched and whey-enriched yogurt when eaten as a snack have been shown to significantly increase satiety and suppress short term energy intake at subsequent meals suggesting potential benefits for management and prevention of obesity.

Yogurt as a fermented food

Professor Tremblay went on to outline the importance of probiotics and gut microbiota in the development of obesity, metabolic syndrome and T2D describing how bacterial cultures in yogurt are key to understanding its role in health.

He reminded the audience that the European Food Safety Authority (EFSA) supports the health claim that yogurt made from cultures (Streptococcus thermophilus and Lactobacillus. Bulgaricus) has demonstrated benefits for lactose digestion and may be considered a probiotic for individuals with lactose intolerance.

Professor Tremblay provided data supporting the hypothesis that the gut-brain axis may impact appetite control and related behaviours in obesity management and outlined studies on the benefits of probiotic supplements in weight management suggesting that that yogurt is an ideal vehicle for probiotics in food. In an innovative clinical trial, the probiotic Lactobacillus gasseri (LG2055), delivered in fermented milk (200g/day for 12 weeks), led to significant reductions in both visceral and subcutaneous abdominal fat and as well as body weight in high risk individuals.

He also reported on the use of a probiotic supplement (Lactobacillus rhamnosus) in a 24-week weight reducing trial in obese women. In this trial the active supplementation group improved weight loss, satiety measures and behaviours around eating (including hunger and food cravings) as well as psychosocial traits (including depression and body esteem) when compared to placebo.  

YINI - Can yogurt address malnutrition - Angelo Tremblay - fig 2
Effects of a weight-reducing program with probiotic supplementation on satiety efficiency, eating and psychosocial behaviour

Yogurt in high risk individuals

Professor Tremblay next presented findings from meta-analyses of large prospective studies which show a positive impact of yogurt (but not other dairy food) intake on reducing risk of T2D when carefully controlled for lifestyle confounders such as physical activity, smoking and diet. Taken together the data showed an 18% lower risk of T2D with one serving (200g) yogurt per day compared to no intake.

YINI - Can Yogurt adress malnutrition - Angelo Tremblay - fig 3
Fig 3. Yogurt and risk of type 2 diabetes

He went on to discuss fascinating cross-sectional data from the Québec Family Study which illustrates the potential metabolic health benefits of yogurt.7 Data from this cohort suggest  yogurt consumption may protect against insulin resistance specifically in young adults at risk from family history of obesity, and that this relationship appears to be independent of body composition and lifestyle factors.  He also reported on clinical data suggesting that fermentation with bacterial strains and their effect on gut microbiota appears leads to a greater beneficial effect of yogurt on insulin resistance, intra hepatic fat, inflammation and oxidative stress in obese participants than non-fermented dairy products such as milk.

YINI - Can yogurt address malnutrition ? Angelo Tremblay

Yogurt as a marker of a healthy lifestyle

Finally, Professor Tremblay explored the role of yogurt as a signature marker of a healthy diet and lifestyle. He presented survey data from a large Italian population showing that yogurt consumers tend to demonstrate healthier behaviours compared with non-consumers. They are more physically active, smoke less and have a greater knowledge of nutrition compared with non-consumers.

Data from the Quebec Family Study was also used to compare yogurt consumers and non-consumers.  Yogurt consumption was associated with higher nutritional intakes, healthier dietary habits, improved body composition and metabolic health benefits as well as with non-nutritional lifestyle factors including greater levels of physical activity and lower smoking rates. However, the health benefits remained after adjustment for physical activity and nutrient density using the Nutrient Rich Foods (NRF) index suggesting they cannot be entirely explained by a global effect of diet quality but may be related to the consumption of yogurt itself.

Conclusion

This review provided a compelling argument that yogurt consumption may contribute to lower risk of NCDs via a variety of mechanism going beyond the role of individual nutrients. These include the synergistic action of components within the complex yogurt food matrix and the role of bacterial cultures on metabolic health, energy balance, body weight and glycaemia as well as the relationship with healthier behaviours and lifestyle factors.

Beyond nutrient density, yogurt:

  • offers a flexible food matrix
  • contains bacterial cultures
  • is relevant for probiotic supplementation
  • promotes health benefits in vulnerable individuals
  • appears as a signature of a healthy lifestyle

 

Application in Dietetic Practice

This presentation has provided exciting new perspectives on the benefits of yogurt for conditions affecting many of the clients seen in dietetic practice. This includes those requesting weight management guidance as well as advice on adverse cardio-metabolic profiles for the prevention of NCDs such as Type 2 diabetes.

Points to consider

  1. It is worth considering that the benefits of yogurt for appetite control, body composition and glycaemic control appear to go beyond individual nutrient content to specific interactive properties of the yogurt food matrix including the bacterial constituents involved in fermentation. Benefits occur with intakes at or above one serving (200g) of yogurt per day which can be incorporated as one or more portions of recommend daily “dairy and alternatives” in the Eatwell guide.

YINI - can yogurt adress malnutrition - Angelo Tremblay

 

  1. More research may be needed to establish the precise mechanisms underlying the benefits of yogurt consumption and to establish if additional yogurt-specific recommendations for particular conditions may be useful for us to make. Meanwhile however, it is important to remember that yogurt contains a strong and varied package of nutrients which can usefully be consumed on a regular basis for good nutritional intake as well as multiple potential benefits going beyond cardio-metabolic to maintenance of bone and muscle health.YINI - can yogurt adress malnutrition - Angelo Tremblay
  2. Dietitians can provide tailored information on yogurt consumption to their patients and clients whilst being confident in the practical benefits it offers over many existing functional foods or so-called superfoods. These advantages include:
  • Popularity, palatability and easy purchasing accessibility to consumers
  • Affordability as a great value for money source of nutrients
  • Versatility and convenience of use
  • Dose effectiveness with easily manageable and realistic portion sizes
  • Improved tolerance over milk for clients on low lactose diets

“Yogurt consumption may be considered a signature of a healthy diet through its nutritional content, impact on metabolic health including the control of energy balance, body weight and glycaemia and its relationships with healthier behaviors and lifestyle factors – Panahi S et al. Eur J Clin Nutr 2017.”

References

  1. Lluch A et al. Food Quality and Preference 21: 402-409, 2010
  2. Doyon, C. et al. APNM 40: 980-989, 2015
  3. EFSA Panel on Dietetic Products, Nutrition and allergies. EFSA J 8: 1763, 2010
  4. Kadooka Y et al. EJCN 64: 636-43, 2010
  5. Sanchez M et al. Nutrients 9: E284, 2017
  6. Chen M et al. BMC Medicine 12: 215, 2014
  7. Panahi et al. EJCN 73:541-548, 2019
  8. Chen Y et al. AJCN 109: 1611-9, 2019
  9. D’Addezio et al. Med J Nutrition Metab 8: 119-129, 2015
  10. Panahi S et al. EJN 71: 573-579, 2017
  11. Eatwell Guide: Public Health England   2016
  12. Panahi S, Fernandez MA, Marette A, Tremblay A. Eur J Clin Nutr. 71(5) 2017.

Summary written by Azmina Govindji RD MBDA Registered Dietitian & Nutritionist

Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
12 Nov 2019
•
4 min read
•
by YINI Editorial team
ASN Nutrition 2018 Cardiovascular health Nutri-dense food Publications

Experts call for a re-think of guidance on dairy foods and fats

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
ASN 2018 Astrup cardiovascular diseases dairy fat dairy matrix fat Full-fat dairy
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

For years we’ve been encouraged to cut back on saturated fat and to choose low-fat or fat-free dairy foods in place of full-fat dairy. Could that be about to change? Researchers have been looking at the effects on our health of whole foods rather than single nutrients such as saturated fat – and they’re finding some unexpected results.

You may think that low-fat dairy foods are healthier than full-fat options that are rich in saturated fat. But is it true? The results of well-designed studies over the past 10 years have challenged current dietary guidance which advises us to reduce our intake of saturated fat to lower the risks of heart disease and stroke. Full-fat dairy foods, particularly yogurt and cheese, may in fact be associated with protection against these diseases and against type 2 diabetes, say the authors in a report from the 6th Global Summit on the Health Effects of Yogurt.

The facts about saturated fat

Current dietary advice which tells us to curb our saturated fat intake is based largely on out-of-date nutrition studies from the 1960s and 1970s, many of which were not particularly well designed, say the authors.

Over the years, the quality of clinical studies has improved, and reviews of new and old studies are revealing a different picture to that suggested by the dietary guidance. The research has also failed to show consistent evidence  that replacing saturated fat with polyunsaturated fats (mainly from plants) reduces the risk of heart disease, the authors point out.

A recent review of multiple studies, altogether involving nearly a million participants, found total dairy intake wasn’t associated with the risk of heart disease or stroke. Meanwhile, total fermented dairy intake – yogurt, sour milk products, cheese – was associated with a reduced risk of these chronic diseases.

‘Current evidence does not support a positive association between intake of dairy products and risk of cardiovascular disease (i.e. stroke and coronary heart disease) and type 2 diabetes’ [consensus of expert workshop in Gentofte, Denmark, 2016].– Astrup et al, 2019.

Fermented dairy foods are linked to health benefits

Fermented dairy foods such as cheese and yogurt are associated with lower body fat, healthier levels of fats in the blood, and reduced risks of heart disease, stroke and type 2 diabetes.

These effects may be partly due to bioactive compounds and structural changes in fats and proteins produced during the fermentation process. Probiotics (‘good bacteria’) found in some fermented dairy foods may also contribute by interacting with the microbes that live in our gut, say the authors.

Full-fat dairy products, especially cheese and yogurt, don’t increase blood pressure or levels of LDL-cholesterol (‘bad cholesterol’) in the blood, studies suggest, despite their salt and saturated fat content. Their high calcium content may be at least partly responsible, say the authors.

The effects of foods should therefore be considered in terms of the whole food, known as the food matrix, rather than single nutrients.

‘…different dairy structures and common processing methods may enhance interactions between nutrients in the dairy matrix, which may modify the metabolic effects of dairy consumption’ [consensus of expert workshop in Gentofte, Denmark, 2016]. – Astrup et al, 2019.

Lots more research is needed to unravel the effects of dairy products on our health. It’s becoming clear that advice to curb or cut out full-fat dairy products from our diet to reduce saturated fat intake and avoid disease is outdated, say the authors. They call for dietary guidelines to be re-evaluated in the light of the recent evidence.

Find out more: read the original article

Astrup A, Geiker NRW, Magkos F. Effects of full-fat and fermented dairy products on cardiometabolic disease: food Is more than the sum of its parts. Adv Nutr. 2019;10(5):924S-930S.

This article is part of the published proceedings of the 2018 YINI Summit, organized in USA during the Nutrition 2018 Congress on the “Yogurt, more than the sum of its parts“. 

This article is published in Advances in Nutrition Supplement, Vol 10 (5), Sept. 2019

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
07 Nov 2019
•
2 min read
•
by YINI Editorial team
Infographics What is Yogurt?

What is Skyr?

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
fermentation Fermented milk skyr
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

For centuries, fermented milks have provided essential nutrients and health benefits in human diets. Milk fermentation is as simple as adding live ferments to milk, leading to dozens of popular recipes around the world. How different are they?

Get the science facts about kefir, Greek yogurt, lassi, laban and, skyr…

What is Skyr?

Skyr is a fermented fresh acid-curd soft cheese made from skim milk.

Skyr is made through a specific double fermentation process: skim milk + lactic acid bacteria

  • Needed for good quality skyr: Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, as in a classic yogurt
    • Feed on the sugar content of milk (mainly lactose) yielding lactic acid lowering sugar content, lowering pH that coagulates milk proteins
    • Lactobacilli produce aromatic diacetyl & acetaldehyde
  • Occasional in skyr: Lactococcus spp & Lactobacillus casei
    • Feed on sugars to yield organic acid

After fermentation, an intense straining gives it a dense texture, so thick that a spoon will stand up in it.

The cultural origins

Skyr is a central part of the Icelandic diet and culture, brought 900 years ago by the Vikings from Norway.
Originally made from ewe’s milk, it is produced from cow’s milk since the 20th century.

Nutrition & health benefits of Skyr:

Skyr is high in protein:

  • May benefit weight loss by improving satiety in the long term
  • A key element of a quality breakfast by avoiding cravings and nibbling
  • Contributes to the maintenance of muscle mass, particularly interesting for athletes and elderly

 Skyr is low in lactose

  • As 90% is transformed during fermentation or removed by straining
  • Also low in sugars

All the information about Skyr in one infography

What is skyr - part 1What is Skyr - part 2What is skyr - part 3

Download here the infographic in pdf 

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
04 Nov 2019
•
8 min read
FENS 2019

Dairy & yogurt as part of sustainable diets : Summary

FENS 2019 kok sustainable diet
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Summary written by Margarita Ribot, Nutrition & Health Coach, MSc in Food, Nutrition & Health student at University College Dublin and award winning health blogger at www.tastymediterraneo.com

The 13th European Nutrition Conference, Malnutrition in an Obese World: European perspectives, took place in the Convention Centre Dublin, Ireland from the 15-18th October 2019. Emeritus Professor Frans J. Kok, from Wageningen University in The Netherlands, delivered an engaging presentation entitled “Dairy & Yogurt as part of Sustainable Diets”.

Global warming : which economic contribution?

He began talking about global warming and he showed what all economic sectors globally are contributing to the global green house gas emissions. Besides transportation, heavy industry and electricity, agriculture is estimated to contribute about 24% of Global Green House Gas Emissions (GHGEs), distributed 1/3 in production, 1/3 in consumption and 1/3 in food loss and waste.

YINI symposium - oct 2019 - F. Koks - fig 1

And this is very important because in the field of agriculture and food consumption, we need to do something in order to adhere to the Paris Climate Agreement that was published in 2015. The Paris Climate Agreement was adopted by 195 countries with the objective of decreasing global warming below 2°C compared to preindustrial levels, either by 2030 or 2050 with the aspirational goal being 1.5°C.

He went on to describe what the United Kingdom (UK) Committee on Climate Change concluded that is needed to do in order to achieve these limits to be able to achieve 60% reduction from the 1990 levels for all sectors by 2030, including the food sector.

YINI symposium - oct 2019 - F. Kok- fig 2

As we can see in the table above, the environmental reduction requirements for the UK food consumption would mean that the total carbon footprint would go from the 1990 levels of 152 to 106.5 in 2030, which would be a 30% decrease. And if we calculate this carbon footprint on an individual level, at the moment the current footprint is 5.17 and it should decrease by 2030 to 4.09. In Europe there is quite a range in CO2 emissions from the diet.

CO2 emissions from the diet

Professor Frans J. Kok showed this graphic with individual data from Denmark, Czech Republic, Italy and France. Red and processed meat are the main contributor to GHGEs, contributing from 32-45 %. Milk contributes from 5-12% and cheese 7- 14% to GHGEs.

YINI symposium - oct 2019 - F. Kok- fig 3

He also shared what is going on globally. And as we can see below there probably needs to be a transition from animal to plant proteins. The green bars show what the current per capita consumption of plant-based protein is in different countries and the red bars are the animal proteins.

YINI symposium - oct 2019 - F. Kok- fig 4

This shows that there is quite a burden in the US & Canada, in the European Union, in Brazil, Middle East, China, the former Soviet Union and Latin America, where there is a huge over consumption of proteins if we look at the average intake per capita of 50 grams of protein per day.

And there is a real challenge to try to make important changes in the transition from animal protein to plant protein. But these important changes, replacing red meat and meat products with other quality proteins (such as low fat dairy, nuts, fish and poultry), also have a reduced risk of mortality for chronic diseases as it is indicated in the EAT Lancet paper that was published in the beginning of 2019.

A sustainable diet?

If replacing red meat by low fat dairy for example we would see on a global level about 10-15% reduction in the risk of mortality in chronic diseases.

Most food based dietary guidelines (FBDGs) are inconsistent with the 1.5°C target for 2050. Moreover, if we would not do anything and have a business as usual diet, until 2050, that would not be compatible with the GHGEs of 1.5°C and not compatible with the 2°C.

It turns out that the current WHO healthy diet is contributing quite well, but there is a lot of work to be done to align the FBDGs with the 2030 targets.

INI symposium - oct 2019 - F. Kok- fig 5

Prof. Frans J. Kok referred to the planetary health diet (PHD) as an option of diet for environmental sustainability and a good diet to fight obesity. The milk and yogurt, from a health point of view are beneficial, and milk and yogurt from an environmental point of view are quite neutral, which is in fact different for cheese.

The EAT Lancet paper was really a landmark paper. It is a global healthy reference diet for environmental sustainability and if we look at this plate 86% of the food products (in weight) should be plant based and 14% from animal sources. This is probably almost impossible to achieve, but at least that would be an important goal to base the future FBDGs on.

Their global healthy reference diet was based on all the current epidemiological evidence on healthy diet in relation to chronic diseases as a global reference diet for the whole world. Instead of elimination, the intake of beef for example should be limited to not more than 7g/day (between 0-14g). And in the case of dairy food, the whole milk and derivative equivalents like cheese should not be more than 250g/day (between 0-500g), which would be compatible with the 2 servings per day.

The planetary health diet was defined and they looked at how this diet would contribute to the global warming, including also things like production of food. So what they did in this paper, they looked at the environmental effects in case of business as usual projection for 2050, for food production and consumption. And as we can see, 75% of GHGEs impact on climate will come from animal source foods, if nothing would change until 2050.

YINI symposium - oct 2019 - F. Kok- fig 6

If we look at the staple crops, we see that they would have not so much impact on GHGEs but would put 30-50% pressure on other environmental domains like land use, fresh water use, nitrogen, phosphorus application as well as the biodiversity of soil.

If nothing would happen, the environmental burden would increase up to 90% from 2010 to 2050 both in consumption as well as in production in the whole food chain, thus important changes are necessary. On the other side if we go to a more preventable situation and improve the food production as defined in the EAT Lancet report then we see that things are becoming much better.

So this publication is putting a point on the horizon indicating how important it is to make necessary changes. And the question is, and they stated it, what measures are needed? Dietary shift, improve production practices, reduce waste and food loss, to stay within the food production consumption boundaries to reach the Paris agreement.

And this is related to all different aspects of environmental impact, and of course we still need to deliver healthy diets by 2050, and that is coming predominantly from plant foods. This Lancet paper was making use of aggregate data food production but it is important also to look for more country specific environmental impacts of diets. And preferably with individual data and not aggregate data, because these aggregate data are less accurate.

Overall, the current FBDGs for meat are too high to reach the sustainable future diets, and we see that meat should be reduced but in the particular case of milk the average should remain the same as the current situation.

In order to save our planet Prof. Frans J. Kok described an optimization approach:

  • To fulfill nutritional requirements & environmental targets
  • In a way that those targets are realistic, acceptable and affordable
  • To account for technological innovations

He indicated that there are limitations in the current research and that we need technological innovations and new production systems in order to achieve the 2050 targets. The European Nutrition Conference focus was on Malnutrition in an Obese World, but Prof. Frans J. Kok’s presentation focused mainly on sustainability.

Key messages from his presentation:

  • In order to adhere to the Paris Climate Agreement it is necessary to review the current FBDGs towards a more sustainable eating plan with a reduction/substitution rather than an elimination approach.
  • Moving towards a more sustainable eating plan might include replacement of meat-based meals with beans and pulses as an alternative protein source, as it is indicated in the planetary health diet. But it is important to consider the different cultures and eating habits of the populations.
  • A daily intake of up to 500 grams of milk or derivative equivalents, such as low fat dairy and yogurt, still fits in sustainable and healthy diets.
  • Yogurt is of special interest due to its nutrient density, to its low fat content and as a vehicle of ferments.
  • The FBDGs targets must be realistic, acceptable and affordable.
  • More studies are necessary to quantify yogurt’s environmental impact.

Personally, I consider that the future FBDGs should be similar to the Mediterranean diet, which is mainly plant based with large amounts of fruits and vegetables, legumes such as beans and lentils, nuts, whole grains, extra virgin olive oil (EVOO) and a moderate consumption of dairy products (1-2 servings/day).

Summary written by Margarita Ribot, Nutrition & Health Coach, MSc in Food, Nutrition & Health student at University College Dublin and award winning health blogger at www.tastymediterraneo.com

Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
04 Nov 2019
•
4 min read
•
by YINI Editorial team
ASN Nutrition 2018 Cardiovascular health Nutri-dense food Publications

Choosing yogurt and full-fat dairy foods may be healthier than you think – focus on the food matrix

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
ASN 2018 dairy matrix Diabetes fermentation food matrix full-fat Mozaffarian Nutrient density
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

A shake-up in advice on what we should eat is set to follow as research reveals more about how nutrition fuels our health.

The long-standing emphasis on the effects of individual nutrients is being cast aside in favour of a focus on the food ‘matrix’ – whole foods and their influence on obesity and chronic diseases.

And the outcome of this shift in expert thinking? It’s good news for yogurt-lovers!

It’s not just about calories

The challenge to conventional thinking follows growing evidence that calories and fat are only part of the picture when it comes to fighting the flab – let alone protecting us from chronic diseases such as heart disease and diabetes.

Foods are a mix of components and have complex structures, and their effects on weight gain and health are not straightforward. It is time to rethink dietary guidance – particularly relating to dairy foods, the author says in a report of the 6th Global Summit on the Health Effects of Yogurt.

‘…advances in nutrition science have demonstrated that foods represent complex matrices of nutrients, minerals, bioactives, food structures, and other factors (e.g., phospholipids, prebiotics, probiotics) with correspondingly complex effects on health and disease.’ – Mozaffarian, 2019.

Full-fat dairy foods aren’t associated with weight gain

A long-term study has looked at eating habits and weight gain in over 120,000 healthy, non-obese people in the USA. They were assessed every 4 years for up to 24 years.

The participants put on an average 1.5 kg (3.35 lb) in each 4-year period. Foods strongly linked to weight gain were generally rich in carbohydrate and included potatoes, sugary drinks, sweets and refined grains. Cheese, low-fat milk and whole milk weren’t associated with weight gain. Eating more vegetables, whole grains, fruits, nuts or yogurt was associated with less weight gain.

These findings can’t be explained by fat and calorie content alone, says the author. He suggests that different foods may have varying effects on factors linked to weight gain. Some foods might make you feel fuller than others, for example. Foods may also vary in how they affect blood glucose levels, fat production by the liver, the mix of microbes living in our gut (the microbiome), and our body’s metabolic rate.

‘The present evidence suggests that whole-fat dairy foods do not cause weight gain, that overall dairy consumption increases lean body mass and reduces body fat, that yogurt consumption and probiotics reduce weight gain, that fermented dairy consumption including cheese is linked to lower CVD risk, and that yogurt, cheese, and even dairy fat may protect against type 2 diabetes.’ – Mozaffarian, 2019.

Yogurt and probiotics are associated with health benefits

Studies have shown that probiotics (‘good’ bacteria), either in foods such as yogurt or as supplements, are associated with reduced weight gain, less body fat and improved blood glucose control.

A change of heart on full-fat dairy

Dietary guidelines have generally encouraged us to cut down on saturated fats, found in full-fat dairy foods and meat, as these were thought to be linked to raised blood cholesterol and an increased risk of heart disease and stroke.

But saturated fats found in dairy foods are different from those found in meat, and studies have shown that neither full-fat nor low-fat dairy foods are associated with an increased risk of heart disease or stroke. Even better, your chances of developing these cardiovascular diseases are actually reduced if you’re someone who enjoys fermented dairy foods such as cheese, yogurt, and fermented milk.

Fermented dairy foods are associated with a reduced risk of diabetes

Consuming full-fat dairy products has been associated with a reduced risk of type 2 diabetes. But fat content is not the only thing to consider – the type of dairy food also seems to be important. Studies have shown that people who eat more fermented dairy products, such as yogurt and cheese, have a lower risk of developing type 2 diabetes.

The health benefits of dairy foods appear to depend on various complex characteristics, such as probiotics, fermentation and processing, says the author. Until we have evidence to the contrary, the choice between low-fat and full-fat dairy should be left to personal preference.

‘Based on the current science, dairy consumption is part of a healthy diet, and intakes of probiotic-containing yogurt and fermented dairy products such as cheese should be especially encouraged.’ – Mozaffarian, 2019.

Find out more: read the original article

Mozaffarian D. Dairy foods, obesity, and metabolic health: the role of the food matrix compared with single nutrients. Adv Nutr. 2019;10(5):917S-923S.

This article is part of the published proceedings of the 2018 YINI Summit, organized in USA during the Nutrition 2018 Congress on the “Yogurt, more than the sum of its parts“. 

This article is published in Advances in Nutrition Supplement, Vol 10 (5), Sept. 2019

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences