Gestational diabetes mellitus (GDM) is associated with adverse pregnancy symptoms. In this study, Qin Li and Baoheng Xing, from Cangzou Central Hospital in China, tested the effect of vitamin D-supplemented yogurt in pregnant GDM patients, and found an improvement in insulin resistance and lipids profiles.

Gestational diabetes mellitus (GDM) may cause the onset of adverse pregnancy symptoms (hyperglycemia and hyperinsulinemia) and also result in abnormal fetal development. The vitamin D endocrine system plays important roles in many pathological processes, including GDM. This study aimed therefore to examine the effects of daily consumption of vitamin D3-supplemented yogurt drink on insulin resistance and lipid profiles in pregnant GDM women.

One vitamin D-supplemented yogurt per day

On one hand, GDM, which is generally only diagnosed during the second trimester of pregnancy, is a condition associated with insulin resistance and glucose intolerance. On the other hand, previous studies showed that the lack of vitamin D contributes to decreased insulin secretion and glucose tolerance in pregnant women. In this study, women with GDM aged 24-32 years in their second trimester consumed daily, during 16 weeks, either plain yogurt (control) or vitamin D3-supplemented yogurt (VDY). Glucose metabolism and lipids profile where assessed at the beginning and at the end of the intervention, and showed significant improvement with the VDY.

Better insulin metabolism and lipid profiles

The measurements, conducted at the end of the study, indicated markedly lower insulin-related variables (including fasting plasma glucose and serum insulin levels) in VDY group than in the control group. In the same way, the homeostasis model of assessment of insulin resistance and the β cell function were significantly improved in the VDY group. Furthermore, the VDY group benefits of a substantial improvement in the lipid profiles, with a significant reduction of the levels of triglycerides, total and LDL cholesterol and total cholesterol to high-density lipoprotein ratio.

Yogurt, supplemented with vitamin D, could be a simple daily habit to improve insulin metabolism and lipid profiles in pregnant women with GDM.

To learn more, read the original article.

Source: Li and Xing, Annals of Nutrition and Metabolism 2016; 68 : 285-290.

A new Australian study suggests that dairy and yogurt consumption may increase health-related quality of life scores for many adolescent boys. Whatever the mechanism, this investigation showed us that promoting adequate consumption of dairy foods, especially yogurt, might benefit adolescent boys socially, academically or emotionally.

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. Only a few population based-studies have noticed that lifestyle habits might influence health-related QOL in children and adolescents.  For example, recently, a Canadian cross-sectional study of schoolchildren aged 10–11 years found that students with better diet quality and higher physical activity levels were significantly more likely to report better QOL scores (1). This is here the first study to investigate the relationship between habitual dairy consumption and health-related QOL in youth in the long term (2). The authors hypothesized that dairy consumption could be a marker of a more healthful diet and lifestyle in general, which in turn could positively influence health-related QOL in adolescents.

The Sidney Childhood Eye Study

Australian researchers followed 1.216 participants up over 5 years, from age 12 to 17 and coming from The Sydney Childhood Eye Study. Dairy consumption was assessed in 858 participants from a 120-item validated semiquantitative food frequency questionnaire (yogurt serving was 200 g). Health-related QOL was assessed by the Pediatric Quality of Life Inventory (PedsQL). The PedsQL is a validated 23-item questionnaire for children aged 2 to 18 years [20], which yields 3 summary scores: a total scale score, a physical health summary score and a psychosocial health summary score. Potential confounders (like watching TV, body mass index, physical activity…) were also included in the study.

High yogurt consumption is linked to a healthy lifestyle pattern in boys

Nonsignificant associations were observed among girls,with total dairy intake and milk and cheese consumption.  The situation is however quite different among adolescents boys, in which the findings are really interesting, especially for yogurt. The highest consumption of yogurt, from age 12 to 17, conducted to a higher overall quality and mental well-being score. In details, boys with the highest vs the lowest yogurt consumption had even higher scores, if they remained in the highest consumption of yogurt during adolescence from 12 to 17, but only for psychosocial health and school functioning scores.

Since the study was observational, a causal nature can’t be established. Some questions also remained, notably the mechanism of yogurt’s action in boys or why a significant association was not seen in girls. These findings require therefore further confirmation and clarification, but are quite promising.

To learn more, read the original article.

Sources:

1) Wu et al., Public Health Nutrition 2011; 15:75–81

2) Gopinath et al., Journal of American College of Nutrition 2016; 35 : 522-558.
This article was firstly reviewed in Dairygood.org

Recent data coming from Russia unveiled that a yogurt daily habit may benefit to weight management, but in women only.

Fermented dairy products, like yogurt, comprise a large food group in Russia. They are also an important daily source of dietary nutrients like protein, calcium or fat. Obesity is a rising public health issue in Russia. Data of a number of epidemiological studies and clinical trials conducted all over the world are particularly interesting in that context: they uncovered a positive effect of yogurt consumption in prevention of cardiometabolic disorders, overweight and/or obesity. Demonstrating the positive role of fermented dairy in the maintenance of body weight could be therefore an important public health message.

A cross-section survey in Russia

This study is the first ever analysis of the relationship between consumption of yogurt, fermented milk product, and propagation of overweight and/or obesity among adult population in Russia. Data from a cross-section sample survey of Russian households within the Russian monitoring of social and economic and health status of the population was used between 1994 and 2012. Researchers collected dietary intake by single 24h recalls and anthropometric measures (BMI, waist and hip circumference) for 72,400 adults (≥ 19 y.o.).

A lower obesity prevalence in women

On one hand, results showed that average daily yogurt consumption per adult grew significantly during the years of observation (from 0,9 to 8.5 g  yogurt per day). On the other hand, it  decreased over 40 y.o. in both gender. Women also ate more yogurt than men, but consumption is inversely correlated with the magnitude of the BMI: the consumption of yogurt in women with normal BMI values (> 18.5-25.0) was positively higher than in women who are overweight and/or obese (BMI > 25.0; or > 30.0). Researchers observed an association between yogurt intake and prevalence of obesity which also seems dependent on gender: yogurt is associated with lower obesity prevalence only in women (-42 %). Nevertheless, the authors emphasized that determination of a food product consumption association with obesity spread does not directly mean the presence of casual relations between these phenomena which need further elaboration.

To learn more, read the original article.

Source: Martinchik et al., Vopr Pitan 2016;85:56-65.

Download here a printable version of Digest 7

Each year, positive scientific studies about the effects of dairy products on health are published in the scientific literature. The CNIEL performs a continuous watch on these subjects. The conclusion of this overview is an easily shareable and practical tool: “The Bestof”. This year’s edition (based on 2015 most relevant studies) covers topics, such as milk aversion, milk and athletic performance, the role of cheese in cardiovascular disease or the quality of the composition of milk fat.

During the last 3 years, the science of yogurt is associated with major scientific advances. And the 2015 review is no exception to the rule! This Bestof compiles studies about the impact of yogurt in the prevention of type 2 diabetes and weight control. Some important yogurt studies also focused on bone health.

Yogurt enrichment: an effective approach to bone health

Along the studies on yogurt and bone health, a new French-Swiss study and a Belgian study focused in particular on vitamin D enrichment of yogurt. The French-Swiss study followed 48 English women (73,4 years old on average) living independently in their own homes. Results showed that the daily consumption of 2 fortified yogurts for 3 months, providing 520 mg of Ca and 10 μg (400 IU) of vitamin D3 daily, increased serum vitamin D levels, compared to a standard yogurt. This indicates the slowing of bone resorption, and therefore also a decrease in bone fragility.

The Belgian study confirmed that vitamin D supplementation of yogurt is a cost-effective strategy to prevent bone fractures in post-menopausal women, compared to traditional medicinal supplementation. In particular, its results showed that one serving of yogurt per day, provides the best cost-effectiveness ratio for women over 70, as well as for those with low bone mineral density or vertebral fractures. Both clinical trials substantiated the usefulness of a nutritional approach, like yogurt, to prevent the acceleration of bone turnover in women at risk of fragility fractures.

Find here the original document.

Source:
Best of 2016 – A theme-based publication of the scientific and technical affairs division of CNIEL aimed at professionals in the dairy industry.

Bonjour JP et al. Journal of Nutrition and Health Aging. 2015; 19: 563-9.

Ethgen O et al. Osteoporosis International 2016; 27 : 301-8

We are delighted to announce that the prestigious Grant, offered by YINI in 2014 to Dr Emmanuel Biver, unveiled its preliminary research results. And they are pretty exciting! Yogurt consumption leads to better bone density and less cortical bone loss in healthy postmenopausal women, who eat at least one serving a day. Hereby some fast facts!

Geneva Retired Cohort

The aim of Dr. Biver’s study in the Geneva Retired Cohort (GERICO) was to look at a prospective cohort of 953 healthy retired workers (men and women, initially recruited at 65±1 years). The main goal of the study was to document the association between yogurt consumption and bone-mineral-density (BMD), microstructure, and prevalent fractures at baseline, at the age of 65, during a three year-follow-up. A food frequency questionnaire was taken at baseline and physical activity was assessed.

Dr Bivers team mainly focused on 733 healthy postmenopausal women. Yogurt consumption was categorized as never, less than one serving per day, and one or more servings per day. Total calcium and protein intake, as well as total energy intake, were all evaluated. The results were presented at the American Society of Bone and Mineral Research Annual Meeting, in August, 2016.

Yogurt is associated with a better bone density

At baseline, women who consumed yogurt (over 91% of the cohort) had a 4.4% higher BMD value at the lumbar spine than women, who never consumed yogurt. This protective effect was also present in the distal radius (+3,4%), as well as in the tibia cortical area (+5,3%), even after adjustment for BMI, physical activity, and total calcium and protein intake. The prevalence of low trauma fractures trended also towards a lower rate, with 19% among yogurt consumers vs 29% for non-consumers. Dr Biver and colleagues also pointed out similar benefits of yogurt 3 years later: loss of BMD at the total hip and at the distal radius was attenuated among yogurt consumers, and this effect was still independent of BMI, physical activity, and total calcium and protein intake.

The assets of yogurt: calcium, vitamin D and cultures

The composition of yogurt had also an impact in this study: total dietary calcium and protein increased in parallel with yogurt consumption. According to Senior Author René Rizzoli (Geneva University Hospital, Switzerland), “Yogurt is actually composed of plain milk, but in many countries, it contains additional milk powder, so for the same volume of milk, there is more calcium, more phosphorous, and more vitamin D in yogurt”.  Specific yogurt bacteria might justify its protective effect, since these bacteria populate the large intestine, where they improve calcium absorption and decrease inflammation. Another explanation could be that yogurt consumption may simply be a marker of a healthy lifestyle, associated with an overall nutritious diet, in favor of less bone loss. Last but not least, fermented dairy products may have a favorable influence on the gut microbiota, which is now implemented in skeletal health.

In conclusion, yogurt’s protective effect on bone seems to be due to the combined action of its three major components: protein, calcium and bacteria. The definitive results of this research will probably be published in a couple of years.

Source: American Society of Bone and Mineral Research 2016 Annual Meeting; September 18, 2016; Atlanta, Georgia. Abstract 1112.

The National Osteoporosis Foundation (NOF) released a position statement, providing strong evidence, which supports a positive effect of calcium intake and physical activity on bone accumulation and growth.

Optimizing peak bone mass

The  manuscript,  titled  “The  National  Osteoporosis  Foundation’s  Position  Statement  on  Peak  Bone  Mass Development  and  Lifestyle  Factors:  A  Systematic  Review  and Implementation  Recommendations”  was  recently published  in  the  journal  of Osteoporosis  International  and it highlights  nutrition,  physical  activity  and  lifestyle  factors, which are involved  in  developing  optimal  peak  bone  mass,*  which  is  typically  reached  in  one’s  early  20’s.

The  authors  used  a  systematic  evidence-based  review  process  to  consider  the  role  of  individual  nutrients, food  patterns,  adolescent  special  issues  (e.g.  contraception),  and  physical  activity  on  bone  mass  and  strength development  in  infants,  children  and  adolescents.  The  report  assigns  a  grade  to  each  of  the  factors  considered and  describes  the  underlying  biology  of  the  relationships.

Calcium intake and physical activity

According  to  the  report,  the  best  evidence  points  to  the  positive  effects  of  calcium  intake  and  physical  activity, especially  during  the  late  childhood  and  peripubertal  years—a  critical  period  for  bone  building.  Good  evidence also  supports  the  positive  role  of  vitamin  D   and dairy consumption and  a  detrimental  effect  of  carbonated  soft  drink  consumption  on building  bone.

The research available for physical activity does not examine the effects of specific types of exercise and few studies examine the dose loading effects of any one type of exercise. Therefore, the authors conclude that physical activity is important for growing bone, but we do not fully understand the characteristics of physical activity that impact bone such as mode, frequency, intensity, and duration.

The  study’s  recommendations  for  physical  activity  to  achieve  peak  bone  mass  support today the  following:

• Session  duration  =  100  impacts;
• Frequency  =  3  days  per  week;

Positive effects on bone mineral accretion should be visible after 7 months.

Dairy,  fatty  fish  (salmon,  sardines,  tuna),  fruits  (oranges,  bananas,  prunes),  vegetables  (spinach,  kale,  potatoes) and  calcium  and  vitamin  D  fortified  foods  (juices,  breakfast  foods,  soy  milk)  are considered all  as good  options  for  building  a bone healthy  diet.

To learn more, read the original article.

Source: Weaver et al., Osteoporosis International 2016 ; 27 : 1281 – 1386.

* When you’re young, your body makes new bone faster than it breaks down old bone, and your bone mass increases. Most people reach their peak bone mass around age 30. After that, bone remodeling continues, but you lose slightly more bone mass than you gain.

The topic of this annual meeting: “Health Impact of Lifestyle. A comprehensive approach towards the different aspects in life – from young children to the elderly“.

The organizing committees believe that it is a subject, which could not be more topical. As part of a roundtable, dedicated to Microbiota, Probiotics and Food, the YINI Symposium will review the latest research findings on the potential benefits of yogurt consumption on lactose intolerance, on diet nutritional quality, on maintaining a healthy body weight, as well as on reducing the risk of developing type 2 diabetes.

The YINI program at a glance

We remind you that the meeting will take place in the auditorium of the Faculty of Medicine

• 17: 30 – 17: 40 Introduction
  Luis A. Moreno Aznar. University of Zaragoza. Saragossa

• 17: 40 – 18: 00 Lactose intolerance. Relevance of yogurt and mechanism of action
  Rosaura Leis Trabazo. University Hospital of Santiago-University of Santiago de Compostela, Santiago de Compostela

• 18: 00h- 18: 20 Yogurt consumption and lifestyles
  Carmen Vidal. University of Barcelona, Barcelona

• 18: 20 – 18: 40 Fermented milk consumption and prevention of cardio-metabolic risk
  Jordi Salas Salvado. Rovira I Virgili University, Reus

• 18: 40 – 18: 55 Discussion

• 18: 55 – 19: 00 Closing
  Ascension Marcos Sanchez. Institute of Science and Technology of Food and Nutrition, ICTAN-CSIC, Madrid
  Luis A. Moreno Aznar University of Zaragoza. President of the Senna, Zaragoza

Your conference experience

• A two hour program with 4 sessions, animated by renown national speakers
• Language is Spanish, no translation available
• Simulcast lounge: YINI will provide a summary report in Spanish and English
• YINI Symposium in practice:
  • Thursday, November 3, 17 :30 – 19 :00
  • Facultad de Medicina Universidad de Santiago de Compostela,
    Rúa de San Francisco, s/n 15782 Santiago de Compostela
  • http://www.nutricion2016santiago.es/ 

If you plan to attend the symposium, hereby some good reading for you:

• https://www.yogurtinnutrition.com/yogurt-provides-solution-lactose-intolerance-5-facts-know-infographic

• https://www.yogurtinnutrition.com/yogurt-consumption-signature-of-a-healthy-diet-and-lifestyle/

• https://www.yogurtinnutrition.com/yogurt-consumption-risk-type-2-diabetes/

Inflammatory bowel disease (IBD) is on the rise, and dairy products may be involved in the modulation of the risk of developing IBD. In this study, Jorrit Opstelten and his colleagues investigated the associations between the intake of dairy products, dietary calcium and the subsequent development of Crohn’s disease (CD) and ulcerative colitis (UC). The results suggested a protective effect of dairy products.

Dairy consumption in EPIC study

Dairy products may modulate gut microbiota and the immune response, and could therefore be involved in the etiology of IBD. However, data from epidemiological studies examining this relation are sparse. This study focused on the consumption of dairy products in 401,326 participants, enrolled in the European Prospective Investigation into Cancer and Nutrition cohort (EPIC). Cases, developing CD or UC incidents, were matched with controls. Odds ratios (ORs) were calculated with adjustment for total energy intake and smoking status.

Less Crohn’s disease and ulcerative colitis with dairy products and milk

The results showed an inverse association between the consummation and dairy products and both CD and UC: compared with the lowest quartile of total dairy products, the ORs for the highest quartile were 0.61 for CD, and 0.80 for UC. In the same way, the ORs for the highest quartile of dietary calcium were 0.63 for CD and 0.81 for UC.

Milk consumption was also associated with a reduced risk of developing CD: individuals consuming milk had a significantly reduced odds of CD (OR: 0.30). The authors called for further studies to confirm this possible protective effect of dairy products.

To learn more, read the original article.

Source: Opstelten et al. Inflammatory Bowel Diseases 2016; 22 : 1403–1411.