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Lactose is a type of sugar, naturally found in milk and dairy products. In the intestine, lactose is transformed by lactase, an enzyme, into glucose and galactose, both simpler sugars, which are used by our body for energy and various functions. Most people have difficulty digesting lactose. It is due to the normal decline of lactase activity after weaning, called non-persistence of lactase. Symptoms of lactose intolerance generally do not occur until there is less than 50% of lactase activity.

At the genetic level, the gene coding for lactase, LCT, becomes normally less active with age. In some individuals, lactase production in the intestine is sustained and they keep the ability to digest lactose after infancy, while others lose this capacity and can experience intestinal discomfort regarding the amount of lactose they consume. Lactase activity decline is more common in people of Asian, African, South American, Southern European, and Australian Aboriginal heritage than in people of Northern European (Scandinavia, the British Islands and Germany) descent.

Lactose intolerance occurs when lactose maldigestion results into one or many symptoms of intestinal discomfort such as bloating, diarrhea, and gas.

Lactose maldigesters are encouraged to consume lactose in small amounts (up to 12 g in one intake, and up to 24 g across the day, which represents one and two bowls of milk, respectively). Yogurt, which contains live bacteria that help digesting the lactose it contains, and cheeses that contain low or no lactose (cheddar, provolone, mozzarella, Grana padano, etc.) are good alternatives for lactose maldigesters.

Sources:

• Adolfsson et al. Am J Clin Nutr 2004;80:245-56.
• Bailey et al. J Natl Med Assoc 2013;105:112-27.
• Deng et al. Nutrients 2015;7:8020-35.
• Efsa Panel on Dietetic Products N, Allergies. Scientific Opinion on lactose thresholds in lactose intolerance and galactosaemia. EFSA Journal 2010;8:n/a-n/a.
• Efsa Panel on Dietetic Products N, Allergies. Scientific Opinion on the substantiation of health claims related to live yoghurt cultures and improved lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2010;8:n/a-n/a.
• Lukito et al. Asia Pac J Clin Nutr 2015;24 Suppl 1:S1-8.
• Misselwitz et al. United European Gastroenterol J 2013;1:151-9.
• Suarez et al. N Engl J Med 1995;333:1-4.
• Szilagyi et al. Nutrients 2015;7:6751-79.
• Szilagyi et al. Can J Gastroenterol Hepatol 2015;29:149-56.

Yogurt and fruits are both considered as healthy foods that have been associated with healthy dietary patterns and lifestyle. Fernandez and Marette suggest that combining yogurt with fruits could be of a great interest, providing probiotics, prebiotics and numerous essential nutrients. In fact, yogurt and fruits are two foods you could mix together!

Yogurt and fruits are healthy foods

Fruits consumption takes part of numerous dietary guidelines worldwide. Their energy density is relatively low. Fruits provide a variety of antioxidants (carotenoids, polyphenols…) and contain prebiotic fibers which are beneficial for healthy colonic fermentation. Yogurt consumption, as well as fruit consumption, is  associated with healthier dietary pattern. And they are also both nutrient dense foods! Current findings suggest that an increased intake of yogurt and fruits could reduce the intake of high-calorie foods. The authors emphasis the fact that combining yogurt with fruits could be a promising mixture with the potential to exert synergistic effects on health.

Yogurt and fruits are both associated with healthy dietary patterns and lifestyles

Health benefit that is associated to yogurt consumption includes reduced weight gain and reduced risk of type 2 diabetes. Fruits consumption is recognized as a dietary factor linked to a lower risk of cardiovascular disease. The association of yogurt and fruits, so easy to make, may confer combined health benefits through potential prebiotic and probiotic effect. It can also be considered as a winning combination for substituting nutrient-poor  and/or obesogenic foods. The authors conclude that this combination, and it’s potential synergetic health effects, deserves further exploration.

To learn more, read the original article.

Source: Fernandez M A et al. Advances in Nutrition 2017; 8: 1555-1645.

First, yogurt is a type of fermented milk, which contains a lot of nutrients, such as carbohydrates, proteins, lipids, minerals and vitamins. Yogurt has a similar micronutrient composition as milk, generally with a good bioavailability and affordability. Yogurt has also a low energy density.

Yogurt is a good source of calcium and other minerals such as magnesium, potassium and zinc. Yogurt is also low in sodium. Yogurt contains B (B1, B2, B3, B6, B9 and B12), A and E vitamins.
Yogurt is an excellent source of high-quality proteins, whey and casein proteins, which lead to a reduction in appetite and aids muscle and bone growth.
Yogurt has a higher concentration on conjugated linoleic acids than milk. Conjugated linoleic acids are reported to have immunostimulatory and anticarcinogenic properties.

Yogurt is also a source of lactose, which is the natural sugar found in dairy food. Lactose is composed of glucose and galactose, two simpler sugars used as energy directly by our body and as substrate for macromolecules involved in various biological functions such as neural and immunological processes.
Because it contains live bacteria that can digest the lactose it contains, yogurt is recommended for individuals with lactose intolerance.

Sources:

• Adolfsson et al. Am J Clin Nutr 2004; 80: 245-56.
• Bos  et al. J Am Coll Nutr 2000; 19: 191S-205S.
• Efsa Panel on Dietetic Products N, Allergies. Scientific Opinion on the substantiation of health claims related to live yoghurt cultures and improved lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2010;8:n/a-n/a.
• Lukito et al. Asia Pac J Clin Nutr 2015; 24 Suppl 1: S1-8.
• Wang et al. Nutrition research 2013; 33: 18-26.
• Webb et al. Nutrition reviews 2014; 72: 180-9.
• Whigham et al. Pharmacol Res 2000;42:503-10.

National and international organizations such as the Food and Agriculture Organization of the United Nations recommend the daily consumption of fat-free and low-fat (1%) dairy products such as yogurt. Several national nutrition organizations such as the US Dietary Guidelines for Americans and French Nutrition and Health National Program (Programme National Nutrition Santé) even recommend that adults consume three servings of dairy products daily.

These recommendations apply to lactose maldigesters and lactose intolerants also. Lactose maldigesters and intolerants can still consume lactose, in modest amounts, up to 12g in one intake or up to 24g, preferably in small amounts through the day, during meals, without experiencing symptoms.

Sources:

• Bailey RK, Fileti CP, Keith J, Tropez-Sims S, Price W, Allison-Ottey SD. Lactose intolerance and health disparities among African Americans and Hispanic Americans: an updated consensus statement. J Natl Med Assoc 2013;105:112-27.
• Efsa Panel on Dietetic Products N, Allergies. Scientific Opinion on lactose thresholds in lactose intolerance and galactosaemia. EFSA Journal 2010;8:n/a-n/a.
• Lukito W, Malik SG, Surono IS, Wahlqvist ML. From ‘lactose intolerance’ to ‘lactose nutrition’. Asia Pac J Clin Nutr 2015;24 Suppl 1:S1-8.
• Suarez FL, Savaiano DA, Levitt MD. A comparison of symptoms after the consumption of milk or lactose-hydrolyzed milk by people with self-reported severe lactose intolerance. N Engl J Med 1995;333:1-4.

The 2017 Call for YINI Research Proposals

Every year the Yogurt in Nutrition Initiative for a balanced diet (YINI) launches a Call for Research Proposals concerning a range of projects, focused on yogurt science. The competition is open to research teams from public research organizations or researchers at universities or hospitals. A grant of $30,000 (thirty thousand dollars) is available to support one application.

Deadline for research submission: August 31, 2017

The call for appplication for the 2017 Call for YINI Research Proposals targeting “Health effects, associated with yogurt consumption” is now opened till august 31, 2017. Research focused in the following areas are particularly encouraged: Mechanism of action, biological effects of yogurt live ferments & fermentation products and impact of yogurt consumption on gut microbiota.

In 2016, YINI received 16 applications from 9 different countries (Italy, Belgium, Canada, UK, Indonesia, Malaysia, USA, Greece and Russia). The winner of the YINI Grant 2016 was Dr Paula Smith-Brown, from University Queensland, Australia, with the research project entitled: ”The association between yogurt as a complementary food for infants and growth, body composition and faecal microbiota development.”

To apply now, read the Description of the Funding Opportunity 

Yes. Yogurt is a type of predigested food that contains sugars, proteins and fats, broken into simple forms.

Lactose maldigesters and lactose intolerants can consume yogurt because the lactose in yogurt is digested more efficiently than any other dairy sources. Why? Yogurt is a form of fermented milk that contains live bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, at least 10⁸ live microorganisms per gram of yogurt. These bacteria produce their own lactase, which breaks down some of the lactose contained in yogurt. Live cultures in yogurt improve digestion of lactose in yogurt in individuals with lactose maldigestion. This claim is, moreover, approved by the European Food Safety Authority. Therefore, for lactose maldigesters and intolerants, yogurt is an easy way to have dairy and digest lactose.

Sources:

• Commission CA. Codex standard for fermented milks. Food and Agriculture Organization United Nation Roma 2003:1-5.
• Efsa Panel on Dietetic Products N, Allergies. Scientific Opinion on the substantiation of health claims related to live yoghurt cultures and improved lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2010;8:n/a-n/a.
• Savaiano DA. Lactose digestion from yogurt: mechanism and relevance. Am J Clin Nutr 2014;99:1251S-5S.

Satiety is a key issue in the context of obesity, because it can influence an excessif food intake. Liquid form tends to trigger less satiety than a solid , but how about different kind of beverages? That’s the aim of the experiments conducted by S. Vien et al, which showed significant differences between fluid dairy products and sugar-sweetened beverages.

130 kcal of fluid dairy or fruit punch