Italian yogurt consumers are more likely to have adequate intakes of vitamins and minerals, and a higher quality score of the diet.

The aim of this study from Mistura, was to compare the diet quality of yogurt consumers and non-consumers in terms of food intake and nutrient adequacy through a diet quality index for Italian adults and elderly.

The PANDiet: Probability of Adequate Nutrient intake index

The diet quality in yogurt consumers and non-consumers was evaluated by applying the PANDiet index. This index reflects diet quality and is adaptable for use in different countries and relevant at the individual and population levels. It is composed of adequacy probabilities for 24 nutrients.

A better diet quality

Overall results showed that yogurt consumers had a significantly higher mean intake of energy, calcium and percentage of energy from total sugars; whereas the mean percentage of energy from total fat, saturated fat and total carbohydrate were significantly lower than in non-consumers. Researchers found that Italian adults and elderly, who consumed yogurt had a higher PANDiet score for nutrient intake such as dietary fiber, vitamin D, zinc, iron, etc. But the highest percentage variation between yogurt consumers and non-consumers was observed for calcium (34% higher in yogurt consumers), potassium (33%) and riboflavin (22%).

To learn more, read the original article.

Source : Mistura L et al. Int J Food Sci Nutr. 2016 May;67(3):232-8. doi: 10.3109/09637486.2016.1150436. Epub 2016 Feb 24.

Daily consumption of yogurt (42g/day) contributes to the dietary intake of essential minerals and trace elements, including Calcium and zinc among spanish adults.

Read here more about how yogurt can improve essential mineral intake.

Source: Luis G. et al., Journal of Food Composition and Analysis, May 2015, Volume 39, pg. 48-54.

Selected for you this week: a delight recipe for whole wheat yogurt waffles by The Lean Green Bean. 

Ingredients

• 2 cups white whole wheat flour (dry)
• 1 Tbsp baking powder (dry)
• 1 tsp cinnamon (or more if you’re like me!) (dry)
• 2 Tbsp sugar (dry)
• 1 cup plain yogurt (I use full fat but any kind should work, including flavored or Greek) (wet)
• 1 cup milk (wet)
• 2 eggs (wet)
• 1 tsp vanilla extract (dry)

Preparation

1. Combine dry ingredients in a large bowl.
2. In a smaller bowl, combine wet ingredients and stir to combine.
3. Add wet ingredients to dry ingredients and stir until just mixed.
4. Heat waffle iron and grease well with oil or butter.
5. Scoop about 1/3 cup batter onto waffle iron.
6. Cook and repeat. You should be able to make 8 waffles.

Source & copyright: Lindsay Livingston – www.theleangreenbean.com

Low calcium intakes in Argentina

In Argentina, one of the most important nutritional challenges is to meet calcium needs. National Food surveys and studies showed that calcium intakes decrease with age as a consequence of poor snacking choices. This reduction results in a high proportion of individuals with calcium intakes below recommendations: from 25% in preschoolers and adult women to 74% in elderly people. Not meeting the calcium needs at any given age can have serious health consequences like increased risk of bone fractures in children and, later in life, osteoporosis

A database of food habits

To improve these insufficiencies, researchers came up with a statistical tool to propose food swapping in real dietary practices. This tool was created using food and drink consumption data from a 7-day diary run on a representative sample of 800 18- to 69-year-old Argentinian urban women. With this data base of food habits, they were able to measure the potential impact on nutrient intakes of virtually substituting a given food or beverage for its main alternatives, in corresponding proportions.

Food swapping has a positive effect

Results showed that dairy consumption could be increased by choosing dairy food instead of other foods in two main moments of the day:

• At breakfast: replacing 23.8% of the infusions, 25.96% of cookies, and 18.1% of crackers by fresh dairy products.
• And at the mid-afternoon snack by swapping 24.4% of the infusions, 25.3% of bakeries and pastries, 22.6% of crackers, and 18.15% of cookies at mid-afternoon snacking by fresh dairy products

If these substitutions were performed with a yogurt, low in sugar and fat and fortified in calcium, the simulation analysis showed that the consumption of free sugars would decrease by 10%, while total and saturated fat would remain stable. Calcium intake would also double, and the prevalence of people not meeting the calcium intakes requirements would shift from 64% to 11%. The study also demonstrated that making these simple food swaps (including yogurt) may easily and rapidly have a great effect on diet quality.

To learn more, read the original article.

Source : Weill RJ et al. The FASEB Journal April 2016; vol. 30 no. 1 Supplement 905.5

Selected for you this week: a nutrition tip from Registered Dietitian to combine foods, such as fruit and yogurt, as a satisfying snack.

“Combining foods is so important for increasing your metabolism and controlling hunger better” says Sarah Koszyk, MA, RDN, sports dietitian and weight management specialist, founder of Family. Food. Fiesta.

Source & copyright: www.huffingtonpost.com

The largest study of its kind

This study aimed to see the long-Term effects of yogurt in blood pressure. To do this, the researchers analyzed data from two large famous US studies: The Nurses’ Health Study cohorts (NHS and NHS II) – whose participants were mostly women between 25-55 years old. And the Health Professionals Follow-up Study (HPFS) – whose participants where mostly men between 40-75 years old. During 18 to 30 years of follow-up, they documented 74,609 new cases of high blood pressure.

5 servings of yogurt per week

Results unveiled that women from the two NHS groups, who ate five or more servings of yogurt per week (compared with those consuming one serving per month), had about a 20 percent reduction in the risk of developing high blood pressure. Such a protection was not observed in the Health Professionals Follow-up Study in men. In this study, men had much lower intakes of yogurt than women. Therefore, the effects of regular yogurt consumption are probably weaker or underestimated.

A better blood pressure with DASH diet

The authors also evaluated whether the effects of consuming 5 or more servings of yogurt per week were influenced by healthy overall diet. The benefit was strongest among women and men with the highest DASH scores (Dietary Approaches to Stop Hypertension). In other words, those who ate also more fruits, vegetables, nuts and beans, other low-fat dairy and whole grains. Actually, people, who had a higher DASH score and who consumed yogurt five or more times per week, had a 31 percent lower risk of developing high blood pressure, compared with those who had the lowest yogurt intakes (one time per week) and the lowest DASH scores.

To learn more about this research, read the original article.

Source: American Heart Association Meeting Report Abstract P169

Deadline for research submission: 15th of October, 2016

Research, based on the following areas, are particularly encouraged:
– mechanisms of action,
– pediatric populations,
– live microbes and milk fermentation benefits.
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.

Please note, that there has been an update regarding the YINI rules: a detailed budget for the grant application is requested, as all funds should be used to finance direct costs, related to the research project, and overhead costs are not allowed. More information is available in the link below.

To apply now, read the Description of the Funding Opportunity 

Yogurt is a fantastic food that can offer incredible health benefits if it is incorporated responsibly into one’s diet. This ancient dairy product was probably first discovered accidently by storing milk for extended periods of time in warm climates. Since then it has found itself as a popular food in many cultures around the globe, primarily for its flavor, versatility and nutritional value. Yogurt is perhaps the most beneficial dairy product one can include in their diet, and we will be going over its numerous health benefits in this post.

Our modern day fixation with hygiene has bred us into a society of germophobes that obsess over anti-bacterial products. This newfound mysophobia has caused most individuals to forget that there are some very beneficial bacteria which can help the human body function. Yogurt is unique amongst other foods in this regard because of its incredible probiotic support. The process of fermentation allows it to develop colonizing microbes, which when consumed aid the human body in keeping its digestive system healthy. While all food has some bacteria in it, yogurt is noted for being rich in a particularly beneficial type which humans are unable to produce on their own.

This wonderful dairy product has also been noted by researchers in recent years to reduce the chance of developing diabetes type 2. Typically, individuals who saw the greatest effect consumed around 6 ounces of yogurt per day. That being said, even as much as 3 ounces daily has shown to produce the same sort of benefits. The reason for this is most likely due to the potent probiotic support offered by many dairy products, which by helping our digestion also in turn aids us in managing the body’s blood-sugar levels.

Yogurt is also high in protein content, especially the Greek variety which means that it will leave one feeling fuller after consumption. It also contains high amounts of CLA, an important acid which has been suggested to decrease the occurrence of cardiovascular disease. Natural fats found in dairy products are thought to have an interesting interaction with cholesterol, in that they decrease its overall levels in our body while promoting the good variety of it, HDL.  Finally, consuming yogurt daily along with regular exercise can prevent bone fractures from occurring, which is especially important for women and the elderly who are at higher risk for this.

Source and copyright: blog.diabetv.com

Ingredients

• 100g dried apricots
• dash water
• 200g oats
• 1 ripe banana
• 50ml natural yogurt

Make your own yogurt & apricot flapjack bars

1. Blend the apricots with the water in a food processor to a paste/puree.
2. Mix with the oats, mashed banana and yogurt.
3. Place into a lined, greased baking tray.
4. Bake at Gas Mark 5 for 15-20 minutes.
5. Slice whilst warm and store in an airtight tin will keep for 3 days.

Source and copyright: DietitianUK

Milk and yogurt consumption was inversely associated with cardiovascular diseases risk factor among European teenage girls

Read here more about this study on yogurt and cardiovascular disease risk.

 Source : Bel-Serrat S et al. Pediatr Obes 2013 ; doi: 10.1111/j.2047-6310.2013.00187.x