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29 Oct 2019
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3 min read
FENS 2019

Yogurt as a vehicle for weight management? : Summary

FENS FENS 2019 Nutrient density Rolls
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Summary written by Dr Eamon Laird, Nutritionist and Research Fellow at Trinity College Dublin, Ireland.

The YINI symposium at The Federation of European Nutrition Societies (FENS) took place at the Convention Centre, Dublin Ireland in October 2019. Prof Barbara Rolls, Chair in Nutrition at the Pennsylvania State University delivered an interesting and engaging presentation entitled ‘Yogurt can be a versatile and satiating food for weight management’.

About Nutrient density…

Prof Rolls began the talk by comparing the nutrient density of yogurt in comparison to other foods. It is well known that plain yogurt contains high proportions of minerals, vitamins, macro and micronutrients though it was surprising to see how high yogurt scored in nutrients compared to other groups

YINI symposium - oct 2019 - B. Rolls - fig 1

How yogurt may regulate food intake and appetite

Prof Rolls then explained that a large body of research is on-going investigating how yogurt may regulate food intake and appetite. Some have suggested that this could be due to the flavour, the actual physical properties of the yogurt, the protein/fat content, the energy density and even the mental expectation that eating a yogurt will make a person feel full.

YINI symposium - oct 2019 - B. Rolls - fig 1

Various studies were highlighted which investigated satiety (the feeling of fullness after a meal) by changing the fat/protein/portion size or energy density of yogurts and comparing satiety levels against other foods. High levels of satiety were obtained for yogurt though the actual mechanisms or the single factor cause is still unknown despite recent research. However, it was clear from the experiments that yogurt postively affects satiety more than other foods regardless of the cause. Thus it was concluded that switching high energy foods for yogurt could improve the nutrient density of an individual’s diet and increase satiety which could in turn reduce overall calorie intakes and help with healthy weight maintenance.

Substituting yogurt for foods higher in energy density

YINI Healthy swaps for healthy snacks and bigger portions with yogurt

While improving the nutrient density of the diet

Prof Rolls concluded that studies with yogurt indicate that slowing eating rate and lowering energy density can enhance satiety and reduce energy intake. Yogurt can provide a number of nutrient-dense options that can be substituted for more energy-dense foods to manage intake and thus potentially healthy weight mangement in sustainable way.

Points to consider:

  • Not all yogurts are the same with various different macro and micronutrient compositions. The majority of research to-date on satiety has been with unflavoured plain yogurts and it is still unknown if the effects are similar across the whole range of yogurt products.
  • Increasing yogurt intakes may be a healthy and sustainable way to increase nutrient density of the diet which is particulary important for older adults and those at risk of poor nutrition.
  • Yogurt increases satiety more in comparision to other food items. This may explain the significant correlations in research showing associations of high dairy/yogurt intakes with lower body mass index and measures of adiposity.

 

Summary written by Dr Eamon Laird, Nutritionist and Research Fellow at Trinity College Dublin, Ireland.

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28 Oct 2019
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1 min read
Bone health

Yogurt is recommended as part of a healthy diet

Bone health dairy diet dietary guidelines
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“Yogurt and other dairy products are recommended for bone health in dietary guidelines around the world” is one of the 10 evidence-based conclusions made by the YINI board about the health effects of yogurt… learn more below.

Yogurt is recommended as part of a healthy diet

Many international advisory boards recommend the consumption of dairy products in amounts equivalent to 400–500 mL milk per day.

Several countries include yogurt (as part of dairy products) in their dietary guidelines.

These include, among others, the USA, Canada, Japan, the UK, Australia, Switzerland, Sweden, and Portugal.

Yogurt (as part of the dairy product group) is recommended in many dietary guidelines because of its nutrient content essential for bone health.

References:

“Yogurt for health: 10 evidence-based conclusion”

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28 Oct 2019
•
5 min read
Benefits for planet health

A radical shift to plant-based foods isn’t the solution to sustainability, expert says

dairy product plant-based diet sustainable diet vegan
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It may be all the rage to switch to plant-based foods, but research reveals that ceasing animal farming may not be the best way forward. Instead, preserving our planet for our future generations is more likely to come about by finding the best balance between plant-based and animal-source food production, according to the author of this article.

In a report of the first International Dairy Federation conference held last year, the author points out that finding solutions to our food sustainability crisis is not as simple as it may seem at first glance.

While producing animal-source foods seems to have a higher impact on the environment than plant-based foods, cutting out animal products such as dairy foods would have far-reaching spin-offs – affecting our nutrition, greenhouse gas emissions, economy and society, says the author.

Ceasing livestock farming could harm our health

A picture of what the world would be like without animal agriculture has been painted by modelling studies; these predict a poor outcome from such an approach, both for the world’s environment and for our health.

One modelling study has looked at how food production would have to change if we were to eliminate animal farming in the USA. There the soil type is most suited to growing corn and grains; more than half of food production would have to come from these products if animal farming were to stop. The land and climate conditions mean that the USA couldn’t grow more fruits and vegetables. Overall, 23% more kilograms of food would need to be produced.

Although it’s possible to get all the nutrients we need from a plant-based food system, the researchers concluded that it would be an impossible task for the entire population to achieve. Eventually people would start to suffer deficiencies in several nutrients, particularly calcium, vitamins A and B12, and fatty acids derived from fish.

Switching food production would affect the climate

In our current food system, animal-source food production accounts for almost half of greenhouse gas emissions, says the author. However, switching to an entirely plant-based system may have a disappointingly small impact on emissions – only a 2.6% reduction in the USA, the research estimated.

That’s because we’d no longer have manure to put on the fields and so we’d need to use a lot more fertilisers – which require large amounts of energy to produce. Also, by-products of food production that are currently used to feed livestock would have to be thrown away.

It would become even more complicated if the whole world was to switch away from animal agriculture, says the author. The global food system wouldn’t be able to provide enough nutrients for everyone in our growing population. And the chances are that land that’s only fit for animal farming would no longer be used at all.

‘The researchers concluded that transitioning to a plant-based food system without animal husbandry would lead to a food supply lacking in sufficient nutrients and without a significant effect [….] on the climate.’ – Peters S, 2019.

Dairy products play a special role in our food system

For a food production system to be sustainable, the food must be healthy, with enough nutrients to meet our needs; production must have minimal impact on the environment; it must fit with people’s culture; and the new diet must be affordable for everyone.

We have a better chance of achieving a sustainable food system if we optimise our current system to meet these four objectives, rather than through a radical move to exclude animal-source foods, the author says. And a key player in a successful system would be dairy products, he says.

Dairy products provide essential nutrients, especially important for regions where many people are undernourished.

In countries where people tend to eat too much, evidence points to a potential role for dairy in reducing risk of non-communicable diseases such as type 2 diabetes.

Dairy products would be difficult to give up both culturally and economically, the author suggests. They’re an integral part of our everyday diet, with an estimated 120 million dairy farms globally and nearly 1 billion people depending on dairy for their livelihood.

‘From a cultural perspective […], it is hard to picture a world without dairy consumption and production.’ – Peters S, 2019.

So, what’s the way forward?

Research in France has shown that consumers can reduce greenhouse gas emissions by about 30% by eating more fruit and vegetables and less meat, and by cutting down on alcohol. Such a diet wouldn’t cost more and continuing to eat dairy products would help ensure people get enough nutrients for good health.

The author concludes that our future food production system must balance plant-based foods with animal-source food production such as dairy products. However, no one knows yet what this optimal balance is, and more work is needed to overcome the challenges in achieving the most sustainable system for a healthy future, both for ourselves and our planet.

Find out more: read the original article.
Source: Peters S. The (surprising) role of dairy in sustainable diets. Report of International Dairy Federation conference, Sevilla, Feb 2018.
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24 Oct 2019
•
1 min read
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by YINI Editorial team
FENS 2019 Infographics Nutri-dense food

Malnutrition in an obese world: How yogurt can help?

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
diet FENS FENS 2019 Malnutrition Nutrient density nutrient-dense food
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Discover below the infographic developped for the symposium organized during FENS 2019.

Malnutrition

Malnutrition refers to deficiencies, excesses, or imbalances in a person’s intake of energy and/or nutrients.

It addresses 3 groups of conditions:

  1. Related to undernutrition :
    • Wasting (low weight-for-height)
    • Stunting (low height-for-age)
    • Underweight (low weight-for-age)
  2. Micronutrient-related malnutrition (deficiencies & excess)
  3. Overweight, obesity and diet-related Noncommunicable diseases

How yogurt can help?

  • Yogurt is a nutrient-dense food
  • Yogurt consumption is associated with less weight gain over time
  • Yogurt consumption is associated with a reduced risk of Type 2 Diabetes (T2D) and Cardioascular Diseases (CVD)
  • Yogurt can be part of a sustainable diet
Malnutrition in an obese world: how yogurt can help?
Yogurt is a nutrient dense food and is associated with less weight gain over time
Yogurt consumption is associated with reduced risks of T2D

Download the printable document (pdf)
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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21 Oct 2019
•
4 min read
Fermentation benefits Other studies

Could eating yogurt help protect your liver?

liver non-alcoholic fatty liver disease probiotics
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It’s a hidden hazard that many of us haven’t even heard of but fatty liver disease can creep up on you unawares and, before you know it, cause serious damage to this vital organ.

Not related to drinking alcohol, the abnormal build-up of fat in the liver can also lead to other health problems such as heart attack and stroke. And doctors are concerned because non-alcoholic fatty liver disease (NAFLD) is becoming increasingly common.

The good news is that gut-friendly bacteria – probiotics – have shown benefits against NAFLD. And now this latest large-scale study from China suggests that if you regularly enjoy a pot of yogurt, you’re likely to have a healthier liver than people who don’t eat yogurt.

Yogurt is one of the best sources of probiotics

No specific treatments exist for NAFLD, but getting plenty of exercise and eating a healthy diet can help. Yogurt is one of the best natural sources of probiotics which, scientists believe, may lower fat levels in the liver, reduce liver damage, and regulate fats in the blood.

In a move to find out more about whether eating yogurt might be associated with limiting the development of NAFLD, the authors of this study investigated the yogurt-eating habits of 24,389 people in China.

All were adults who completed a questionnaire about their lifestyle and diet. The participants had an ultrasound examination of their abdomen so that doctors could see whether they had NAFLD.

Yogurt-eaters tended to be healthier

People who frequently ate yogurt tended to be younger, were more likely to be women, and were less likely to be overweight than people who ate little or no yogurt. They also had healthier levels of fats in their bloodstream and lower blood pressure, did more exercise, and were less likely to smoke or drink alcohol than those who don’t eat yogurt.

People with NAFLD tended to be older, were more often men, and were more likely to be overweight than people without the condition. They also had less healthy levels of fats in their bloodstream, higher blood pressure, and were more likely to smoke and to have drunk alcohol.

‘Fortunately, lifestyle modification (including diet and exercise) is beneficial for the prevention of NAFLD.’ – Zhang et al, 2019.

Higher yogurt consumption was associated with less NAFLD

When the yogurt-eating and NAFLD data were analysed, the authors adjusted the results to take into account differences in age, sex and whether participants were obese or overweight. This meant that the effects of yogurt on NAFLD could be seen more clearly.

People who ate yogurt 2–3 times each week had an 8% lower risk of developing NAFLD than those eating less than one serving of yogurt per week. The risk fell even more (14%) in people who ate yogurt at least 4 times per week.

‘The main findings of the present study were that higher yogurt consumption was dose-dependently associated with a lower prevalence of newly diagnosed NAFLD.’ – Zhang et al, 2019.

These findings need to be confirmed by large clinical studies before firm conclusions can be drawn, say the authors. How yogurt might affect the development of NAFLD is so far unknown. Probiotics in yogurt have anti-inflammatory, anti-oxidant and immune-modulating activity which might help to reduce the risk of NAFLD. Yogurt is rich in calcium, which has been associated with increased breakdown of fats in the body.

Yogurt is also linked to healthy eating habits, and a healthier overall diet may partly explain the association seen in this study, say the authors.

Find out more: read the original article.

Source: Zhang S, Fu J, Zhang Q et al. Association between habitual yogurt consumption and newly diagnosed non-alcoholic fatty liver disease. Eur J Clin Nutr. 2019 Sep 2.

 
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21 Oct 2019
•
4 min read
•
by YINI Editorial team
Bone health Elderly

Yogurt is associated with stronger bones and better physical function in older people

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Bone health elderly hip fracture osteoporosis
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“Yogurt and other dairy products are recommended for bone health in dietary guidelines around the world” is one of the 10 evidence-based conclusions made by the YINI board about the health effects of yogurt… learn more below.

Yogurt is associated with stronger bones and better physical function in older people

Increasing yogurt consumption could be a convenient way of improving the nutritional status and health of older adults, including their bone health.
The association between yogurt consumption and bone health was investigated in a study of people aged over 60 years. Results showed:

  • Women who frequently ate yogurt (more than one serving/day) had stronger bones than those who rarely or never ate yogurt (less than one serving/ week). Total hip and femoral neck bone mineral density was 3.1–3.9% higher among frequent yogurt consumers.
  • In men, high-yogurt consumers were found to have 12.9% higher mean vitamin D concentrations than low/non-consumers. A protective effect on bone was also suggested by changes in levels of a marker for osteoclasts – bone cells involved in the maintenance and repair of bone.
  • Compared with low-/non-consumers, women who often ate yogurt had better scores for daily living activities and physical self-maintenance.

Yogurt may reduce the risk of hip fracture

Available evidence suggests that yogurt is linked to a lower risk of hip fracture in older adults.

A meta-analysis reported that a higher intake of yogurt was associated with a 25% reduction in hip fracture risk when compared with low intake.

A recent study in middle-aged and elderly Swedish women showed that low intake of fermented milk products (yogurt and soured milk) was linked to high rates of hip fracture.

Hip fracture rates were lowest among women with a high intake of fermented milk products in combination with a high intake of fruit and vegetables.

Yogurt could reduce the risk of osteoporosis

In people over the age of 60 years, statistical modelling of yogurt intake and bone health predicted that each increase of one  serving per week of yogurt intake was associated with a 39% lower risk of osteoporosis in women and a 52% lower risk in men.
Encouraging older people to eat yogurt more often, particularly vitamin D- and calcium-fortified yogurt, may be a valuable public health strategy to stave off osteoporosis.

References:
“Yogurt for health: 10 evidence-based conclusion”
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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17 Oct 2019
•
5 min read
FENS 2019

“Can yogurt address malnutrition?”: the conference at a glance

diet FENS 2019 kok Malnutrition Nutrient density Rolls tremblay
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In a global context where obesity, diabetes, and other non-communicable diseases (NCD) are spreading, the question of adequate nutrition is key. How to address malnutrition? Are there specific foods that can be particularly interesting? How to deal with nutrition and sustainability?

Those are some of the questions that Barbara Rolls (Pennsylvania State University, USA), Angelo Tremblay (Laval University, Canada) and Frans Kok (Wageningen University, the Netherlands) have addressed during the YINI Symposium, organized on Wednesday 16th of October, during the FENS 2019, in Dublin, Ireland.

Yogurt can be a versatile and satiating food for weight management

To begin the symposium, Dr Barbara Rolls analyzed the role that yogurt could play to manage excess intake of nutrient-poor foods.

Yogurt is nutrient-rich compared to many foods and this richness in a number of nutrients can improve diet quality. It can be eaten in many different contexts. However, its sensory properties and nutrient composition can vary considerably. This versatility in terms of nutrient and organoleptic properties has provided scientists with opportunities to explore its effects on both satiety and body weight.

Dr Rolls focused her presentation on the satiating role of yogurt: is it more satiating than other foods? Which properties affect satiety? How can it be incorporated into the diet to promote weight management?

Dr Barbara Rolls reviewed some of the findings on satiety that have emerged from studies using yogurt. They help to explain why eating yogurt is associated with reduced weight gain over time as shown in population-based data.

Many factors influence how yogurt affects satiety, satiation, and intake:

  • Sensory properties, as better liked foods are often eaten in greater amounts
  • Physical properties, that can slow eating rate and therefore reduce intake
  • Macronutrient composition
  • Expectations, which can affect intake more than actual composition
  • Energy density, which may have a critical influence on satiety, satiation or intake.

Current theories include effects of yogurt on intestinal absorption, gut microbiota, and inflammation.

In practice, yogurt remains quite low in energy density. Therefore, swaping energy-dense foods with yogurt can allow to enjoy bigger portions or to manage calories, while improving the nutrient density of the diet.

The take-home messages from Dr Rolls:

  • Yogurt has been found to be more satiating than some other foods
  • Studies with yogurt indicate that slowing eating rate and lowering energy density can enhance satiety and reduce energy intake
  • Yogurt provides a number of nutrient-dense options that can be substituted for more energy-dense foods to manage intake

 

Beyond nutrient-density

After this global focus made by Dr Rolls, it was interesting for Pr. Angelo Tremblay to study the impact of yogurt consumption beyond nutrient density.

Indeed, beyond their nutrient content, some foods have additional properties that also contribute to health benefits. This is the case for yogurt.

According to Prof. Tremblay, yogurt has a flexible matrix that permits manipulations favoring body functionality, like a supplementation of dietary fibers to facilitate appetite control.

Yogurt is also a fermented food with living culture bacteria that may explain some health benefits of yogurt consumption. It is recognized for example that live yogurt cultures improve digestion of lactose in individuals with lactose maldigestion (cf. EFSA Journal 2010, 10(8): 1763). Prof. Tremblay presented also data from a research experience, which demonstrates that yogurt consumers display a more favorable plasma glucose and insulin profile than non-consumers, even after adjustment for food nutrient density.

Finally, the idea has been proposed that yogurt consumption is a signature of a healthy lifestyle. This is well exemplified by the fact that yogurt consumers are less prone to smoking and more engaged in a physically active lifestyle. In summary, yogurt appears as a healthy food that counteracts malnutrition and that promotes metabolic health.

For Prof. Tremblay, beyond nutrient-density, yogurt:

  • Offers a flexible food matrix
  • Contains bacterial cultures and is relevant for probiotic supplementation
  • Promotes health benefits in vulnerable individuals and appears as a signature of a healthy lifestyle

Can yogurt be a sustainable food choice?

If yogurt may have interesting assets to address malnutrition through its nutrient-density, fermentation properties, effects on NCD, can it still have its place in actual diets where sustainability is key?

This was the point addressed by Prof. Frans Kok.

According to the Eat Lancet paper, published early this year, specific schifts are needed to stay within food production boundaries and still deliver healthy diets in 2050 : dietary shifts to a predominanlty plant-based diet, production practices evolution, reduced food waste.

However, analysing the studies available, Frans. Kok showed that most of the results (mostly country-specific) indicate that dairy are part of sustainable diets. Even if dairy protein causes greater emissions than a combination of vegetables and cereals, modelling studies find that by retaining dairy products in the diet, it’s easier to meet nutritional needs of the population than through plant-based foods alone.

The reductions in Greenhouse gases of 20-30% through our diet by 2030 are achievable to limit global temperature rise to below 2°C (cf. Paris Climate Agreement). For this purpose, the EAT LANCET report is recommending a health planetary plate composed at 50% by plant-based foods, with a high reduction of meat and a limitation of dairy products.

However, for Frans Kok:

  • Solutions needs to be local
  • A reduction rather than elimination approach may be more effective in dietary guidelines for environmental impacts.
  • Existing data show that a daily intake of milk or derivative equivalents still fits in sustainable and healthy diets, with a special interest for yogurt because of its nutrient richness, low fat content and vehicle of ferments.
  • However, more studies are necessary to quantify its environmental impact.

 

Stay tuned…. in a few days, the detailed presentation of each expert should be online, and, in case you did not attend, you can still follow the entire symposium on Twitter @yogurtnutrition

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14 Oct 2019
•
8 min read
•
by YINI Editorial team
Other studies Publications

Milk and dairy products in health: a series of systematic reviews

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
ASN cardiovascular disease dairy Diabetes diet metabolic syndrome
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“Milk and dairy product consumption” is the central of the 14 articles published recently in Advances in Nutrition. This supplement assesses and summarizes scientific evidences regarding the impact of dairy intake on health, all-cause mortality, and the prevention of diverse Noncommunicable Chronic Diseases (NCD). The following articles, mainly from meta-analyses of observational studies and randomized controlled trials (RCTs), show how a proper and adequate dairy product consumption at various stages of life can prevent various NCD such as colorectal cancer, type 2 Diabetes, cognitive decline, metabolic syndrome,…

Effects of Milk and Dairy Product Consumption on Pregnancy and Lactation Outcomes

Pregnancy and lactation are critical periods in terms of nutrition. This systematic review analyzes the influence of maternal milk and dairy consumption on pregnancy and lactation outcomes in healthy women and more specifically on the potential effects of the mother’s intake of dairy products on infant birth weight and length, fetal femur length, head circumference… Although the number and types of studies prevent definite conclusions, there appears to be a trend that maternal milk intake during pregnancy is positively associated with infant birth weight and length.

Ref.:  Achón M. et al, Advances in Nutrition, 2019, 10 (S2): S74-S87

Effects on Height and Bone Mineral Content in Children

Milk and dairy products are particularly rich in proteins, calcium, and vitamin D, essential nutrients for growth and development. All the available evidence relating dairy product intake with linear growth and bone mineral content in childhood and adolescence have been confronted. This systematic review of controlled trials shows that supplementing the usual diet with dairy products can significantly increase bone mineral content during childhood.

Ref.:  de Lamas C. et al, Advances in Nutrition, 2019, 10 (S2): S88-S96

Milk and Dairy Product Consumption and Risk of Mortality

In the last decade, the effects of dairy products on health have been questioned. This overview of systematic reviews and meta-analyses examines the association between dairy product consumption and all-cause mortality riskand did not show any association between dairy product consumption and risk of all-cause mortality.

Ref. : Cavero-Redondo I et al, Advances in Nutrition, 2019, 10 (S2): 97-104

Effects of Milk and Other Dairy Products on the Risk of Frailty, Sarcopenia, and Cognitive Performance Decline in the Elderly

Nutrition (esp. milk and dairy products) may contribute in the prevention of physical and cognitive impairment due to aging. An investigation on the effectiveness of dairy product intake for preventing cognitive decline, sarcopenia, and frailty in the elderly population has been conducted Indeed there was no clear relation established regarding cognitive decline. However, the consumption of dairy products (low-fat milk and yogurt especially) by older people may reduce the risk of frailty, and may also reduce the risk of sarcopenia (through the addition of nutrient-rich dairy proteins like ricotta cheese in the daily diet).

Ref. : Cuesta-Triana F. et al, Advances in Nutrition, 2019, 10 (S2): 105-119

Effects of Milk and Dairy Products on the Prevention of Osteoporosis and Osteoporotic Fractures

It is known that nutrition plays a role in bone health. The aim of the study here was to update the evidence regarding dairy intake, osteoporotic fracture risk, and prospective bone mass density evolution in European and non-Hispanic whites from North America, through a systemic review and meta-analysis. The highest consumption of dairy products did not show a clear association with the total osteoporotic or hip fracture risks but it could describe a diminution in risk of vertebral fracture.

Ref. : Matia-Martin P. et al, Advances in Nutrition, 2019, 10 (S2): 120-143

Dairy Product Consumption in the Prevention of Metabolic Syndrome

Previous meta-analysis have associated dairy products with a lower risk of metabolic syndrome (MS). Since then, new studies have been published. Indeed, this work confronts the epidemiologic studies regarding the associations between the consumption of dairy products (total, milk, yogurt, and cheese) and the incidence of MS. Findings suggest that the consumption of total and low-fat dairy products, milk, and yogurt is inversely associated with the risk of MS.

Ref: Mena-Sanchez G. et al, Advances in Nutrition, 2019, 10 (S2): 144-153

Effects of Milk and Dairy Product Consumption on Type 2 Diabetes

Dairy product consumption has been related to the incidence of Type 2 Diabetes (T2D). This overview of systematic reviews and meta-analyses aimed to examine the association between dairy product consumption and T2D risk. It shows that total dairy product consumption is associated with a lower risk of T2D, especially for yogurt and low-fat dairy, and dose-response analyses show that the T2D risk decreased by each unit increase in consumption of total and low-fat dairy products.

Ref: Alvarez-Bueno C. et al, Advances in Nutrition, 2019, 10 (S2): 154-163

Milk and Dairy Product Consumption and Cardiovascular Diseases

Milk and dairy products contain saturated fatty acids, which have been linked to increased risk of cardiovascular disease (CVD), coronary heart disease (CHD), and stroke. Current recommendations advice consumption of low-fat milk. However, these recommendations are seriously questioned. This study presents an overview of meta-analysis and systematic reviews, aiming to show how various doses of different dairy products affect the responses on selected biomarkers of CVD risk (blood pressure and blood lipids). This study states that the consumption of total dairy products does not adversely affect the risk of CVD whatever its fat content.

Ref: Fontecha J. et al, Advances in Nutrition, 2019, 10 (S2): 164-189

Association between Dairy Product Consumption and Colorectal Cancer Risk

Dairy product consumption may decrease colorectal cancer (CRC) risk. The aim of this review and meta-analysis was to examine the associations between dairy product consumption and CRC incidence. The studies showed a significant decrease in CRC risk associated with higher consumption of total dairy products and milk. Low-fat milk consumption was associated with a lower risk of CRC (restricted to colon cancer) and further studies on larger samples and longer follow-up periods are needed to determine if dairy product consumption affects CRC development.

Ref: Barrués L. et al, Advances in Nutrition, 2019, 10 (S2): 190-211

Milk and Dairy Product Consumption and Prostate Cancer Risk and Mortality

Milk and dairy product consumption has been associated with an increase in prostate cancer risk; however discrepancies have been observed in the literature.  The main objective of this overview of systematic reviews and meta-analyses was to compile and discuss the evidence related to milk and dairy product consumption and prostate cancer risk and mortality. Although there are some data indicating that higher consumption of dairy products could increase the risk of prostate cancer, the analyses show no consistent evidence.

 Ref: Lopez-Plaza B. et al, Advances in Nutrition, 2019, 10 (S2): 212-223

Milk and Dairy Product Consumption and Bladder Cancer Risk

This meta-analysis pools the risk of the association between milk and dairy products and bladder cancer. It suggests an increased risk of bladder cancer with high consumption of whole milk.  It also shows a decreased risk of bladder cancer associated with medium consumption of total dairy products and medium/high consumption of milk and fermented dairy products.

Ref: Bermejo LM. et al, Advances in Nutrition, 2019, 10 (S2): 224-238

Milk and Dairy Product Consumption and Inflammation Biomarkers

Recent data have shown controversial results regarding the role of dairy products on inflammation process . However, the number of studies on the anti- and pro-inflammatory effects of milk and dairy products have considerably increased in the past 5 years. In this context, the aim of this systematic review was to evaluate the scientific evidence provided in the last 5 years on the effects of milk and dairy products on inflammatory biomarkers. Despites the heterogeneity of quality of the articles, the majority of studies showed a significant anti-inflammatory effect of milk and dairy products in healthy subjects or individuals with metabolic abnormalities.

Ref: Ulven SM. et al, Advances in Nutrition, 2019, 10 (S2): 239-250

Role of Functional Fortified Dairy Products in Cardiometabolic Health

There is insufficient evidence on the role of functional fortified dairy products in improving health and in preventing risk factors associated with noncommunicable chronic disease. This systematic review summarizes the effects of the consumption of fortified dairy products on biomarkers of cardiometabolic risk. The dairy products were fortified with phytosterols, Fatty Acids (FAs), vitamins or minerals. The analyses indicate that the consumption of dairy products fortified with phytosterols and ω-3 FAs can lead to a reduction of LDL-cholesterol; as the consumption of dairy products fortified with ω-3 FAs can reduce triacylglycerols concentration. More studies are needed to determine the advantages of using dairy products as fortification vehicles.

Ref: Soto-Méndez M. et al, Advances in Nutrition, 2019, 10 (S2): 252-271

The series of systematic reviews is available in Advances in Nutrition

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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14 Oct 2019
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1 min read
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by YINI Editorial team
Bone health Children

Yogurt is linked to healthy growth of bones during childhood and adolescence

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
adolescence bone growth Bone health children
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“Yogurt and other dairy products are recommended for bone health in dietary guidelines around the world” is one is one of the 10 evidence-based conclusions made by the YINI board about the health effects of yogurt… learn more below.

Yogurt is linked to healthy growth of bones during childhood and adolescence

In a study in China, adding one serving of yogurt to the usual diet of preschool children for 5 days each week over 9 months promoted growth (height and weight gain) and significantly increased bone mineral density compared with those seen in children not receiving yogurt supplementation.
Fermented dairy products, such as yogurt, are linked to improved bone health, particularly bone mineral density, in children and teenagers.

Rizzoli - Yogurt is linked to healthy growth of bones during childhood and adolescence
References:
“Yogurt for health: 10 evidence-based conclusion”
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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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
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10 Oct 2019
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2 min read
FENS 2019

Can Yogurt be a Sustainable Food Choice?

FENS 2019 frans kok kok Malnutrition nutrient-dense food sustainable diet
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During FENS 2019, in Dublin, YINI experts will gather on the topic “Can yogurt address malnutrition?” on October 16th, 2019 from 1:30 pm to 3:00 pm. Discover below one of the topic of the symposium presented by Prof. Frans Kok (PhD Division of Human Nutrition, Wageningen University, the Netherlands)

Can yogurt be a sustainable food choice?

The food system is a major driver of greenhouse gas (GHG) emissions, water and land use. Dietary changes for more plant-based foods will provide benefits for both environment and health. However, we need to know more about the environmental impacts and health consequences of reducing and/or replacing specific foods. Moreover, dietary change towards less GHG intensive diets, should fulfil nutritional requirements, be cultural and social acceptable, and affordable…

In this context, can yogurt be a sustainable food choice?

Who is Frans Kok?

Frans Kok (1950) is professor in Nutrition & Health and director of the Division of Human Nutrition at Wageningen University, The Netherlands. Kok was trained in human nutrition in Wageningen and epidemiology at Harvard University, Boston USA.

F. Kok’s scientific research covers topics such as diet in disease prevention, dietary behaviour, and overweight. In emerging economies in Asia and Africa attention is on diet and deficiency disorders.

He is author of some 300 scientific publications (H-index = 54) and was promoter of 65 PhD graduates. Frans Kok is editor of three nutrition textbooks. From 2006-2010 he acted as dean of Wageningen graduate schools being responsible for the quality of academic research and postdoctoral training. He has been member of the Academic Board of Wageningen University for more than 10 years. F. Kok is member of several (inter)national scientific committees.

He chaired the Dutch National Health Council committee responsible for the 2006 Dietary Guidelines for the Netherlands. Frans Kok presents and lectures on nutrition and health topics at many (popular)scientific (inter)national symposia, masterclasses, and the media.

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