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29 Mar 2018
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3 min read
Healthy Diets & Lifestyle

Yogurt as a way to introduce healthy eating habits in children?

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Recent research has already described an association between yogurt consumption and a better diet quality and a healthier metabolic profile mostly in adults. Recent data shows the importance in children. The moment of consumption may also have an interesting role to play…

How to add yogurt to a kid diet?

Milk and dairy products such as cheese and yogurt are nutrient-rich foods and several studies have suggested an inverse correlation between dairy product consumption and BMI. A US study among 5124 children (2-18 years) between 2003 and 2006 shows that the frequent consumption of yogurt may contribute to an improvement of diet quality and insulin profile in children. The frequent consumers (min. one serving per week) have a better diet quality, a lower fasting insulin level, a lower insulin resistance and a higher index of insulin sensitivity compared to the non-frequent users. However, yogurt consumption was not associated with body weight, fasting glucose, serum lipid profiles, C-reactive protein, and blood pressures.

Is breakfast a key meal?

A recent study shows that children and adolescents who skip breakfast are more likely to be overweight than those in the habit of eating breakfast daily. And a study among 7 116 children (6-18 years) in Turkey examined the association between body mass index (BMI) and lifestyle, including breakfast habits, dairy consumption and physical activity.

It shows that only 62.6% eat breakfast every day. Children who are overweight or obese are significantly more likely to skip breakfast than their counterparts of normal weight and One in four overweight or obese children never eat breakfast. Those children who skipped breakfast eat lunch in the form of snacking more often than those who have breakfast every day. However, there are no significant associations between eating lunch and overweight/obesity.

Poor nutritional habits and physical inactivity have been blamed for children’s overweight and obesity. Breakfast is considered the most important meal of the day and studies have found that obesity is less common among those who eat breakfast regularly.

How much sugar does yogurt bring to kids?

Numerous countries consider public health policy measures or regulations to counteract excessive sugar intake, especially in children. A study based on the data from 11 representative European surveys showed indeed a relatively higher total sugars consumption in children (16 to 26 % of total energy intake), than in adults (15 to 21 % of energy). Added sugars also represent a higher intake proportion (11 to 17 %) in children than in adults (7 to 11 %).

yogurt is a low contributor in sugar intake

More than 50% of total sugars in children’s diets come from sweet products (cakes, sweets, etc.) and drinks. Yogurt accounts for only 1–8% of total sugars intake and 4–9% of added or NME* sugar, depending on country.

* Non-milk extrinsic sugars include: table sugar, honey, glucose, fructose and glucose syrups, sugars added to food and sugars in fruit juices.

To go further:

Sources:

  • Zhu Y et al.; European Journal of Nutrition; 2015; 54 (4) : 543-550.
  • Zhu Y, Wang H, Hollis JH, Jacques PF; the associations between yogurt consumption, diet quality, and metabolic profiles in children in the USA; Eur J Nutr. 2014
  • Koca T, Akcam M, Serdaroglu F, Dereci S; Breakfast habits, dairy product consumption, physical activity, and their associations with body mass index in children aged 6–18;  Eur J Pediatr. 2017.
  • Azaïs-Braesco V et al. Nutrition Journal 2017;16:6.
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26 Mar 2018
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3 min read
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by YINI Editorial team
Cardiovascular health

Switching to whole-fat fermented milk is associated with reduced risk of stroke

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
dairy products ischaemic stroke whole fat fermented milk whole-fat-yogurt
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Dietary guidelines recommending low-fat dairy products in stroke prevention have been called into question by the findings of this large-scale Danish study. It found that substituting whole-fat fermented milk in place of other dairy types – including low-fat milk – is associated with a reduced risk of ischaemic stroke.

Previous evidence regarding the association between dairy products and stroke has been inconclusive. Intake of low fat dairy products and of whole-fat dairy products have each been associated with reduced risk of stroke, although most studies have found no link between either type.

The authors of this study aimed to help clear up this confusion by investigating the effects on stroke rate of substituting between dairy product groups. Their study included 55,211 Danish men and women aged 50-64 years who had not previously had a stroke. The participants were asked to complete a food frequency questionnaire at the start of the study.

During a median follow up of 13.4 years, the authors identified 2272 strokes within their study cohort. Of these cases, 1870 were ischaemic strokes and 389 were haemorrhagic.

Different dairy types were associated with different rates of ischaemic stroke risk

The authors analysed the effects of substituting between dairy subtypes by comparing intakes reported by the participants in their food questionnaires. This allowed them to investigate the rate of stroke associated with 1 serving/day higher intake of a specified dairy product subgroup and a 1 serving/day lower intake of another specified dairy subgroup.

While they found no association between switching dairy products and haemorrhagic stroke, three was a very different picture for ischaemic stroke. Here, diverse types of dairy products seemed to have different associations with stroke risk.

Switching to whole-fat fermented milk was associated with lower stroke risk

Substituting whole-fat fermented milk in place of low-fat milk, whole-fat milk, or buttermilk was associated with a lower rate of ischemic stroke.

In contrast, substituting semi-skimmed fermented milk or cheese in place of whole-fat fermented milk was associated with a higher rate of ischemic stroke.

Associations with dairy products may vary according to stroke sub-types

When analysing different subgroups of ischaemic stroke, the authors found a lower rate of large artery atherosclerotic stroke when whole-fat fermented milk was substituted in place of low- or whole-fat milk or buttermilk. This suggests that whole-fat fermented milk might influence atherosclerosis, say the authors.

A similar pattern of associations was found for lacunar stroke. However, for cardioembolic stroke – for which atrial fibrillation is a risk factor – semi-skimmed fermented milk seemed to hold an advantage when substituted in place of low- or whole-fat milk or buttermilk.

Why might fermented milk be more favourable than milk?

The reasons why fermented milk products might be more favourable than milk against stroke risk may lie in the composition of dairy fat, say the authors. Dairy fat contains conjugated linoleic acid which, evidence suggests, may have several anti-atherosclerotic benefits including changes in body fat, lipid profile and blood pressure. Fermented milk products contain probiotic bacteria, which may increase the amount of conjugated linoleic acid contained in the dairy product.

Another possible explanation is in the association seen in previous research between milk intake and a biomarker of oxidative stress – whereas fermented milk intake has been negatively associated with this marker.

Further research to investigate the effects of substitutions between dairy products are needed to confirm these findings, the authors conclude.

Find out more: read the original article.

Source: Ibsen DB, Laursen ASD, Lauritzen L, et al. Substitutions of dairy product intake and risk of stroke: a Danish cohort study. Br J Nutr. 2017 Dec;118(11):989-997.

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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22 Mar 2018
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4 min read
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by YINI Editorial team
Bone health Children

Children’s nutrition for optimal bone health

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
adolescents bone bone density Bone health calcium children children's diet nutrient teenagers
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A balanced diet and daily physical activity play a key role in stimulating bone health, but what should be a bone-healthy diet for children and adolescents?

What are the recommendation for an optimal bone growth?

As bones are made of living tissue, it is crucial to consume the right nutrients for strong and healthy bones. Around 70% of variance in bone mass is associated with genetic factors, but the researchers note that food intake, as well as exercise, lifestyle, keeping a healthy body weight and hormonal status are modifiable factors.

A balanced diet and daily physical activity are key in stimulating bone health throughout life and preventing the risk for osteoporosis. A bone-healthy diet will help children and adolescents to build bone mass at a maximum level. Adults need to maintain healthy bones and avoid bone loss. For seniors it is crucial to sustain mobility and independence.

According the National Osteoporosis Foundation Position Statement, the best evidence points to the positive effects of calcium intake and physical activity, especially during the late childhood and peri-pubertal year, a critical period for bone building. Good evidence also supports the positive role of vitamin D and dairy consumption and detrimental effect of carbonated soft drink consumption on building bone.

What is the role of calcium?

Calcium is a key bone healthy nutrient and a major building block for the skeleton.  99% of the calcium found in our body is residing in our bones and it contributes to preserve calcium levels in the blood for nerves and muscles functions. Calcium is needed at all ages, but teenagers in particular need high levels; yogurt contains also proteins and vitamin D, which contribute to their growth.

Have dairy products a real interest in calcium intake?  

A review of evidence has evaluated associations between milk or dairy product intake and health outcomes in children and adolescents. Results suggest that dairy products are important for linear growth and bone health during childhood. Consumption of dairy products, particularly cheese and yogurt, is also associated with reduced dental caries in children. The primary nutrition source for infants should be human milk or infant formula, if human milk is not feasible. The main source of dietary calcium after the first year of life is milk and other dairy products, which account for 70-80% of nutritional calcium intake. Based on their report, the researchers recommend that pediatricians advise children and adolescents to increase daily consumption of calcium and foods and beverages containing vitamin D, which includes nonfat milk and low-fat yogurts.

However, non-cow’s milk is becoming increasingly popular because of perceived health benefits, milk allergies and/or lactose intolerance. A study looked at differences in blood levels of vitamin D associated with drinking cow’s milk and non-cow’s milk. It shows that “Children drinking only non-cow’s milk were more than twice as likely to be vitamin D deficient as children drinking only cow’s milk”.

What yogurt consumption will bring my kid his calcium needs?

Coeliac diseases and gastrointestinal disorders may affect nutritional status and increase the risk of osteoporosis and fractures. Yogurt consumption is recommended to fuel adequate intake of calcium and vitamin D. People who suffer from lactose maldigestion or intolerance avoid dairy foods in general, which increases the risk of calcium deficiency and osteoporosis. Yogurt is the perfect alternative, as it contains live culture and is well tolerated.

Sources:

  • Weaver et al., Osteoporosis International 2016 ; 27 : 1281 – 1386.
  • Dror DK et al. Nutrition Reviews, 2014,  72 (2):68-81
  • Neville H. Golden, et al., Optimizing bone health in children and adolescents, Pediatrics, 2014 doi: 10.1542/peds.2014-2173
  • Lee GJ et al. CMAJ, 2014, doi: 10.1503/cmaj.140555
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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19 Mar 2018
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3 min read
Adult Healthy Diets & Lifestyle

Consuming low-fat yogurt may help protect against diseases by reducing chronic inflammation

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Obesity, heart disease, type 2 diabetes, high blood pressure and cancer are all associated with chronic inflammation. Research shows that impaired intestinal barrier function, particularly in people who are obese, can worsen inflammation. The authors report that consuming 339g of low-fat yogurt daily for 9 weeks may improve intestinal barrier function and thus modestly reduce chronic inflammation in healthy premenopausal women.

Studies have shown that eating yogurt is associated with improved intestinal barrier function, reduced biomarkers of inflammation in elderly people and children, and reduced risk of chronic diseases such as heart disease and type 2 diabetes. However, little is known about the effects of yogurt in premenopausal women. This randomised controlled study examined the effects of consuming low-fat yogurt on chronic inflammation and intestinal barrier function in healthy premenopausal women.

Obese and non-obese premenopausal women were randomised to receive either two standard servings of low-fat yogurt or a non-dairy control food (soya pudding) every day for 9 weeks. Blood samples were taken at intervals to measure the levels of various pro-inflammatory chemicals, and biological markers for endotoxin exposure and intestinal barrier function. Endotoxin is a toxic chemical found in the outer membrane of some bacteria in the gut. If the intestinal barrier is damaged, this toxin can cross the gut wall and circulate around the body where it can cause inflammation.

Obesity is associated with chronic inflammation and impaired intestinal barrier function

At the start of the study, obese women had higher blood levels of pro-inflammatory chemicals than non-obese women, indicating chronic inflammation. Obese women also had higher blood levels of biological markers for endotoxin exposure, indicating damage to the intestinal barrier.

Low-fat yogurt consumption modestly reduces chronic inflammation in premenopausal women

Compared with the control group having soya pudding, eating two servings of low-fat yogurt every day for 9 weeks reduced the levels of some pro-inflammatory chemicals in the blood of obese and non-obese women. By reducing chronic inflammation, low-fat yogurt could help protect against serious diseases.

Low-fat yogurt consumption improves intestinal barrier function in premenopausal women

Reduced blood levels of some biomarkers of endotoxin exposure were found in obese and non-obese women who ate yogurt. Blood levels of a chemical that improves intestinal barrier function (2-arachidonoylglycerol) were higher in obese women eating low-fat yogurt than in those eating the non-dairy control food. Improved intestinal barrier function therefore appears to be partially responsible for the anti-inflammatory effects of eating yogurt, the authors concluded.

Is there a role for probiotics in controlling inflammation?

The yogurt used in this study was a typical commercial product without added probiotics. The findings show that probiotics may not be necessary for yogurt to prevent chronic inflammation in healthy premenopausal women, say the authors. However, they point out that this study was not designed to test the effects of fermentation and previous studies have shown that probiotics have anti-inflammatory and intestinal barrier-promoting effects.

Find out more: read the original article.

Source: Pei R, DiMarco DM, Putt KK et al. Low-fat yogurt consumption reduces biomarkers of chronic inflammation and inhibits markers of endotoxin exposure in healthy premenopausal women: a randomised controlled trial. Br J Nutr. 2017;118:1043-51.

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15 Mar 2018
•
2 min read
Children Healthy Diets & Lifestyle

Yogurt associated with a better diet quality among children

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If yogurt may be associated with a better nutrition intake of micronutrients, recent studies show also that it may have a role in the overall diet quality and even the quality of life among children and adolescents.

Assessing health effects of yogurt for US children

yogurt consumption is associated with better insulin profile

Most recent studies show a beneficial association between yogurt consumption with diet quality and metabolic profile in adults. Data in children are rarer. A US study, based on NHANES data analyzed the diet quality and metabolic profile 5,124 children, aged 2–18 years, in a time lapse of 3 years, and shows that children, who eat yogurt frequently (at least once per week), had a better diet quality.

Frequent yogurt consumers also had a better metabolic profiles, with a lower fasting insulin level, less insulin resistance and a better insulin sensitivity. The authors didn’t find any association between yogurt consumption and body weight or blood pressure in this study, but this will require further investigations.

Are dairy products a marker of quality of life?

Health-related quality of life (QOL) is a key aspect of physical, social, and mental well-being. Australian researchers followed 1.216 participants up over 5 years, from age 12 to 17. Dairy consumption was assessed in 858 participants from a food frequency questionnaire and Health-related QOL was assessed by a validated 23-item questionnaire for children aged 2 to 18 years. If nonsignificant associations were observed among girls, with total dairy intake and milk and cheese consumption, the situation is different among adolescent boys. The highest consumption of yogurt, from age 12 to 17, conducted to a higher overall quality and mental well-being score. Since the study was observational, a causal nature can’t be established and these findings require therefore further confirmation and clarification, but are quite promising.

To go further:

Sources:

  • Wu et al., Public Health Nutrition 2011; 15:75–81
  • Gopinath et al., Journal of American College of Nutrition 2016; 35: 522-558.
  • Zhu Y et al. European Journal of Nutrition, June 2015, Volume 54, Issue 4, pp 543-550.
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12 Mar 2018
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3 min read
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by YINI Editorial team
Diabetes prevention

Choose the right protein-rich foods to help protect you against type 2 diabetes

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
dairy products diabetes prevention diet protein type 2 diabetes type 2 diabetes diet
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It has been scientifically proven that too much carbohydrate and fat in our diet can increase the risk of developing type 2 diabetes, but did you know that some protein-rich foods may increase the risk too? In this review of the literature, the authors report that eating less red meat and processed meat and eating more dairy products may help to prevent type 2 diabetes.

Protein is an important building block of our organs and tissues and is needed to make enzymes, hormones and other chemicals in the body. Some types of protein-rich foods are better for us than others, and choosing the right source of proteins may be important in preventing diseases, including type 2 diabetes.

What do we know about dietary risk factors for type 2 diabetes?

Most studies of dietary risk factors have focused on carbohydrate and fat. Recently, studies have started to examine the relationship between dietary protein intakes and the risk of developing type 2 diabetes but, so far, the results have been variable and it has been difficult to draw conclusions.

In this systematic review and meta-analysis, the authors of this article identified 11 cohort studies (483,174 participants) that looked at the relationship between the type of dietary protein (animal protein or plant protein) and/or its specific food source, and type 2 diabetes. They analysed the combined data to help people make informed choices about which high-protein foods to eat.

Animal protein is associated with increased risk of developing type 2 diabetes

People eating the most total protein (animal and plant proteins), had a 12% higher risk of developing type 2 diabetes compared with those eating the least. A similar analysis of high versus low intake of animal protein (meat, fish, eggs and dairy) showed a 14% increase in risk.

In terms of plant protein, eating high levels of soy reduced the risk of developing type 2 diabetes in women, but the risk in men was unaffected.

Red meat and processed meat are risk factors for type 2 diabetes

The results suggested that red meat and processed meat products appear to be risk factors for type 2 diabetes. The increased risk of developing type 2 diabetes was 22% for red meat and 39% for processed meat when high consumers were compared with low consumers. These foods are also linked with weight gain, stroke, heart disease and early death.

The authors suggest that the increased risk of type 2 diabetes associated with red meat and processed meat may be due to their high levels of iron, nitrites and advanced glycation end-products – proteins or lipids linked to sugars resulting from processing and cooking.

However, dairy products may protect against type 2 diabetes

In contrast, protein intakes from dairy products, particularly yogurt, was linked to a reduced risk of type 2 diabetes. Risk reduction was 11% for total dairy, 13% for whole milk and 17% for yogurt when high consumers were compared with low consumers. Milk proteins increase satiety, and this together with the high calcium and vitamin D levels in diary may contribute to these beneficial effects, say the authors.

Results for eggs and fish showed no apparent effect on the risk of type 2 diabetes.

Find out more: read the original article.

Source: Tian S, Xu Q, Jiang R et al. Dietary protein consumption and the risk of type 2 diabetes: a systematic review and meta-analysis of cohort studies. Nutrients. 2017;9:982.

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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09 Mar 2018
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3 min read
Healthy Diets & Lifestyle

Nurturing children’s healthy eating: empowering the role of families

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Future global health depends on the health of today’s children. Those children who establish healthy eating and activity behaviours early in life are well-equipped to maintain their good health far into adult life.

Childhood: a decisive formative period for sustainable healthy eating patterns

Nurturing healthy habits in our children offers a fantastic opportunity to make inroads into important public health concerns such as tackling the worldwide epidemic of overweight and obesity, and their associated health consequences. Childhood is a decisive formative period in which to build the foundations for sustainable healthy eating patterns. That’s why global health begins with the family. In millions of homes around the world, children are learning their eating habits, as well as their education and social behaviour, from their parents, grandparents and siblings. The home environment is a critical source of positive influence as the family shapes both what and how children eat from the time they are born.

A traditional family model under pressure

However, the traditional family model has come under intense pressure from the challenges of the modern world, with busy parents struggling to balance work and family life, and children becoming increasingly engrossed in smartphones, tablets, televisions and other electronic devices. The result is often less time to prepare and share mealtimes together as a family, and less time to enjoy quality moments together.

Three key pillars to support the role of the family nurturing healthy eating in children

Dietitians, nutritionists, paediatricians, psychologists, sociologists, and public health professionals have come together to review existing evidence and discuss innovative strategies, to empower families and parents to make positive decisions for nurturing healthy eating in their children. The outcome? In order to achieve a positive impact on children’s healthy eating, it is essential to shift the emphasis from “nutrition” to “eating habits” and to consider not only what we eat but also how we eat. This involves adopting a multi-faceted approach, with the aim of nurturing and instilling positive changes, to support families in creating healthy eating habits.
Three key pillars were identified as supporting the role of the family in nurturing healthy eating in children:

  • Positive parental feeding, shaping and building healthy eating habits
  • Eating together, a key element of health promotion in children
  • Healthy home food environment , creating the setting for healthy eating

The detailed approach is available in a document build and presented by the Danone Institute International during the last IUNS congress in Buenos Aires in Oct. 2017 and the last Nutriton & Growth conference, in Paris, in March 2018.

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08 Mar 2018
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3 min read
Children Healthy Diets & Lifestyle

Yogurt: a valuable impact on nutrition intake for children

children children's diet nutrient intake teenagers
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Even in a society with an abundant supply of food, a large proportion of the population does not meet the Dietary Reference Intake (DRI) for several vitamins and minerals. As yogurt is known as a nutrient dense food within the dairy food group, several studies have shown the interesting contribution of yogurt to the nutrition intake, especially in children.

How does yogurt enable children to meet their nutritional needs?

Several studies in the US, UK or Spain have shown the interest of the yogurt as a nutrient-dense food to help meet the dietary guidelines, specifically in micronutrient like calcium, iodine or vitamin B12.

A US study, using data from 2007-2010 What We Eat in America National Health and Nutrition Examination Survey (NHANES), highlights that a majority of children of 4 years and older, and nearly all adults do not meet the recommended 2.5 to 3 daily portions of dairy products. However, an increased consumption of dairy foods would mean a significant reduction in the percentage of adults with intakes lower than the Estimated Average Requirement (EAR) of calcium, magnesium, Vitamin A and Vitamin D.

Identically, a study on yogurt consumption in the UK, based on the UK national nutrition survey, considered its contribution to nutrient intakes at different life stages. Results unveiled that yogurt makes a small but valuable contribution to nutrient intakes in young children but also in teenagers, particularly for vitamin B12, riboflavin, calcium, iodine and phosphorus.

To go further, researchers from the University of La Laguna calculated the content of 20 macro and trace elements in yogurt samples using the method Plasma Optical Emission Spectrometry (ICP-OES). The research results suggest that daily yogurt consumption contributes significantly to the dietary intake of essential metals and trace elements, mainly calcium and zinc. Daily consumption of yogurt was established on 58.6 g for children and the study.

Higher nutrient intake in children wih yogurt consumption

What are the benefits of yogurt for kids?

A US Study showed that the diet of the children aged 2 to 11 contains surplus energy and sugars and insufficient Vitamin D, calcium, and potassium. Yogurt, fruit and vegetables are naturally rich sources of the nutrients of concern, but are foods that children do not consume in sufficient quantity. Based on the USDA’s National Nutrient Database for Standard Reference for typical yogurt servings, the study concludes that adding one 6oz (~170g) serving of yogurt (ideally combined with fruit) each day would provide enough calcium for children aged 9 to 11 to meet the recommended level of intake. It would also increase vitamin D, potassium and all nutrient of concern consumption for children of all age groups.

To go further:

Source: 

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05 Mar 2018
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4 min read
Children Healthy Diets & Lifestyle

Yogurt consumption is associated with higher nutrient intake, better diet quality and improved metabolic profiles in children

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Children who often consume yogurt may have a healthier diet and better metabolic profiles than those who don’t eat yogurt, this study suggests. Including yogurt in children’s diet may prove to be a great way to boost their intake of certain key nutrients, particularly calcium, magnesium, iodine and riboflavin, say the authors.

Yogurt consumption has previously been associated with higher nutrient intakes and improved diet quality and metabolic profiles in adults, but few studies so far have looked at these associations in children.

This study analysed data from the UK’s National Diet and Nutrition Survey and included 1687 children across two age groups, 4-10 years and 11-18 years. The children’s yogurt consumption was assessed using a diet diary over 4 consecutive days. Their diet quality was calculated using the Healthy Eating Index (HEI) 2010, and their metabolic profiles were measured through several variables.

Yogurt seems to be more popular for younger children than for teenagers

Results revealed that younger children are more likely to eat yogurt than teenagers. Hence 62% of the 4-10 year-olds and 31% of the 11-18 year-olds were yogurt consumers as shown by their 4 days of diet recording. These children were divided into groups according to how much yogurt they ate. Children were defined as non-consumers if they did not eat any yogurt during the 4 days or diary-keeping.

Yogurt consumption was associated with improved nutrient intake and adequacy

Children who ate the most yogurt (mean 98g yogurt/day for 4-10 year olds and 105 g/day for 11-18 year olds) had higher intakes of several nutrients – particularly calcium, iodine and riboflavin – than those who did not eat yogurt.

Compared with the non-consumers, fewer of the highest yogurt consumers had diets that fell short of the lower recommended nutrient intakes (LRNI) for a wide range of nutrients, including riboflavin, calcium, iodine and potassium. There were also more shortfalls among non-consumers than highest consumers for vitamin A, zinc, vitamin B12 and vitamin C.

As yogurt is a rich source of several of these nutrients, it is likely that the higher consumption of yogurt contributed to these increased nutrient intakes and adequacy, say the authors. The findings may also be due to these children having a better overall diet quality than non-consumers, as was demonstrated by the HEI 2010 scores.

Yogurt consumption was associated with a better diet quality

In this study, children aged 4-10 years who were high yogurt consumers ate less fat, processed meat, cakes and pastries and more fish, biscuits and high-fibre breakfast cereals compared with non-consumers of yogurt. In the older age group, highest yogurt consumption was associated with diets containing less processed meat and white bread than non-yogurt-consumers, and more high-fibre bread and cereals, fish, fruit and vegetables.

Yogurt consumption was associated with an improved metabolic profile

The 4-10 year-old children who consumed the most yogurt had lower pulse pressure than their non-consumer counterparts. Among the older children, the highest yogurt consumers had lower concentrations of HbA1c (glycated haemoglobin, an indicator of blood glucose levels over the previous 2-3 months) than the non-consumers and were also shorter with a smaller hip circumference than non-consumers. This is in line with previous research which has also shown that yogurt consumption is associated with lower fasting insulin concentrations.

Although the children eating the most yogurt had higher intake of total energy and sugar, they also did not differ from non-consumers in body weight or body mass index. However, the authors were not able to control for physical activity in this study.

Further research is needed into the effects of yogurt consumption on cardiometabolic health, the authors conclude.

Find out more: read the original article

Source: Hobbs DA, Givens DI, Lovegrove JA. Yogurt consumption is associated with higher nutrient intake, diet quality and favourable metabolic profile in children: a cross-sectional analysis using data from years 1-4 of the National diet and Nutrition Survey, UK. Eur J Nutr. 2018 Jan 12.

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26 Feb 2018
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4 min read
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by YINI Editorial team
Cardiovascular health

Call for more research into role of yogurt in combating cardiometabolic diseases

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
bioactive peptides Cardiometabolic diseases food matrix microbiota obesity probiotics type 2 diabetes yogurt
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Table of contents
Table of contents

Eating yogurt is linked to reductions in obesity, metabolic syndrome, type 2 diabetes and heart disease. Now research is needed  to validate the potential role of yogurt in protecting against these cardiometabolic disease (CMD) risks and find out how yogurt may be achieving this positive effect.

Most of the data suggesting that yogurt may reduce the risk of CMDs come from epidemiological studies. In this review, the authors discuss the possible mechanisms underlying the association found by these studies, and highlight the need for randomised controlled trials to provide concrete evidence in support of these mechanisms.

Yogurt may reduce risk of obesity and type 2 diabetes

Observational studies suggest that yogurt is linked to reduced risk of obesity and type 2 diabetes, and accumulating evidence supports the role of yogurt consumption in weight management. Yogurt appears to have a neutral effect on the risk of heart and vascular disease.

The yogurt matrix plays an important role

The yogurt matrix may play an important role in boosting the health benefits of its nutrients. The gel structure of the matrix may protect its nutrients and bioactive compounds against degradation and allow improved nutrient interactions.

The yogurt matrix may be responsible for the reduced incidence of type 2 diabetes in people who eat yogurt compared with milk and other dairy products.

Yogurt may have positive effects on the gut microbiota

Yogurt is believed to have positive effects on the gut microbiota and intestinal barrier function – these effects may contribute to its cardiometabolic health benefits.

Disruption of the microbial balance in the gut (dysbiosis) and impaired intestinal barrier function can contribute to obesity, inflammation and type 2 diabetes. Consuming yogurts with live cultures may have important beneficial effects on maintaining a healthy and balanced gut microbiota.

Yogurt also provides an ideal vehicle for probiotics. Commercial probiotic yogurts have been shown to improve blood sugar control and cholesterol in people with diabetes. However, the effects of commercially available probiotic yogurts are strain-specific, and we need to find out more about both classic (containing S. thermophilus and L. bulgaricus) and alternative cultures to establish potential effects on CMD risks.

Fermentation releases beneficial bioactive peptides

Bioactive peptides released during yogurt fermentation have been shown to have cardiometabolic health properties. These include blood pressure-lowering, cholesterol-lowering, anti-thrombotic, anti-oxidant, mucin-stimulating, and immune modulating activities. Bioactive peptides may also help to improve insulin sensitivity.

Proteins in yogurt may help control appetite

Positive effects of yogurt on CMDs have often been attributed to the potential for yogurt to increase satiety – the person feels full and so eats less food afterwards. This may be due in part to its protein content.

Fats in yogurt may protect against CMDs

Eating high-fat yogurt has been associated with a reduced risk of CMDs. Yogurt contains several bioactive fats.

Medium-chain fatty acids (MCFAs) in yogurt are a source of rapid energy and not likely to be deposited as fat in the body. MCFAs have been associated with anti-diabetes effects, including improved glucose tolerance, protection against insulin resistance and preserved insulin action.

Conjugated linoleic acid (CLA) has been linked with anti-obesity effects, and improved metabolic parameters associated with type 2 diabetes.

Calcium in yogurt may regulate glucose and insulin

Yogurt is a good source of calcium. Insulin secretion depends on calcium, and calcium in yogurt may help to regulate glucose and insulin. Calcium may also help to prevent type 2 diabetes through mechanisms that reduce nutrient deficiencies, control high blood pressure, prevent obesity and reduce inflammation.

The authors conclude that further evidence is needed to justify official recommendations for eating yogurt to prevent CMDs. Research needs to validate the benefits of yogurt in particular health parameters, identify the mechanisms, and decide on how much yogurt we should eat to achieve greatest benefits.

It is likely that the calcium, protein, bioactive nutrients and live cultures contained in yogurt are largely responsible for its beneficial effects of yogurt on CMD risk. However, further research is needed to discover the individual roles of these nutrients and how they work together in the food matrix.

Find out more: read the original article.

Source: Fernandez MA, Panahi S, Daniel N, et al. Yogurt and cardiometabolic diseases: a critical review of potential mechanisms. Adv Nutr 2017;8(6):812-829.

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