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21 Dec 2015
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2 min read
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by YINI Editorial team
Healthy Diets & Lifestyle Weight management

Snack choice and BMI matters most for body fat composition

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
adiposity body composition diet obesity snacking
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To date, the association between snacking and total adiposity or the pattern of fat deposition remains unevaluated. A new study investigated the associations between snacking type and frequency and detailed adiposity measurements in 10,092 adults, residing in Cambridgeshire, England.

Snacking effect differs according to BMI

Among normal-weight individuals (BMI<25 kg/m2), each additional snack was inversely associated with obesity measures: lower total body fat in men and women (−0·41% and −0·41%, respectively) and waist circumference (−0·52 cm) in men.

In contrast, among the overweight/obese (BMI≥25 kg/m2), each increment in snacking was positively associated with the risk in both genders:  women showed a higher waist circumference (0·80 cm) and subcutaneous fat (0·06 cm), whereas only a higher waist circumference (0·37 cm) was found for men.

Obese consumers consume less yogurt and nuts

Furthermore, the comparison of intakes of snack-type foods showed that participants, with a BMI ≥25 kg/m2, consume more crisps, sweets, chocolates and ice-creams, but eat less yogurt and nuts, in comparison with normal-weight participants. According to the authors, the differential association by BMI group may therefore be due to differences in the choice of snack. Improving snack choices could contribute to anti-obesity public health interventions.

Reference: O’Connor et al. Br J Nutr. 2015 Oct 28; 114(8): 1286–1293.

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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21 Dec 2015
•
1 min read
Cardiovascular health

Keeping muscles strong with yogurt

exercise muscles physical activity sport
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“Our muscles are essential, not only for exercising, but also to support day-to-day activities. Protein is recognised for its role in muscle growth and maintenance and requirements for exercise can depend on factors such as body weight and exercise type. Most people can meet their requirements by following a balanced diet that includes good protein sources such as lean meat, milk, eggs, yogurt and cheese.”

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18 Dec 2015
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2 min read
Recipes

Turkey black bean chili with sriracha and yogurt

Liz DellaCroce
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Ingredients (serves: 8)

  • 1 pound ground turkey breast
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium onion – diced
  • 2 cloves garlic – grated
  • 2 chipotle peppers in adobo – minced (optional)
  • 2 sweet bell peppers – seeded and diced
  • 6 ounces light beer (or sub chicken broth)
  • 2 cups chicken broth
  • 15 ounce can fire roasted diced tomatoes
  • 2 tablespoons barbecue sauce (homemade or store-bought)
  • 2 15-ounce cans of beans (I used black and kidney) – drained and rinsed
  • ½ cup corn – fresh or frozen
  • 1 cup plain Greek or low fat yogurt – for serving
  • fresh cilantro and sriracha – optional garnish

Instructions

  1. Heat a large sauce pot over medium-high and spray with cooking spray.
  2. Add turkey, cumin, chili powder, smoked paprika, coriander, salt and pepper. Cook until turkey is browned, stirring occasionally, 7-9 minutes.
  3. To the pan, add onion, garlic and peppers. Cook until vegetable are softened, 6-8 minutes.
  4. Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
  5. Stir in chicken broth, tomatoes and barbecue sauce then return to a boil before adding in beans and corn.
  6. Reduce heat to simmer and cook for 20-30 minutes or longer.
  7. Serve with a dollop of plain yogurt, sriracha and cilantro.

Nutrition facts

Serving size: 2 cups  – Calories: 241 –  Fat: 1.4 g – Saturated fat: .2 g – Unsaturated fat: 1.2 g – Trans fat: 0 – Carbohydrates: 32.6 g – Sugar: 9.3 g-  Sodium: 857 mg -Fiber: 8.2 g – Protein: 23.5 g – Cholesterol: 36 mg
Author: Liz DellaCroce
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18 Dec 2015
•
1 min read
Nutri-dense food

Yogurt is a good alternative when snacking

snack snacking
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With its protein content and nutrient density, yogurt, including sweetened yogurt, can be a nutritious and potentially satisfying snack for people of all ages and activity levels.

What is a healthy snack? Read more on our Nutrition Digest

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16 Dec 2015
•
2 min read
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by YINI Editorial team
Weight management

Eating yogurt lowers the risk of weight gain in Russia

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
adults Dietary Intake fermented dairy weight gain
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New research reported that eating fermented dairy daily is associated with a lower prevalence of obesity. However, the effects is more significant for women, who consumed yogurt and curd.

Russian consumers and dairy

Fermented dairy products represent a large food group in Russia and are an important source of dietary nutrients, like protein and calcium.  Researchers from the Institute of Nutrition in Moscow investigated the association between obesity prevalence and fermented dairy products consumption in Russian adults, controlling for age and gender. Dietary intake (24h recall) and anthropometric measures were obtained for 72,400 adults, over the age of 19 years, who participated in the RLMS-HSE 1994-2012 study.

Women eat more yogurt

Daily average intake (g/day) of yogurt, kefir and curd, significantly increased from 1994 to 2012, while the consumption of local fermented drinks remained stable. Kefir intake was higher among men, whereas yogurt and curd consumption were significantly higher among women. Over the age of 40 years, yogurt consumption tends to decrease for both genders, whereas kefir and curd are eaten more frequently in old age.

Yogurt and curd support prevention

The lower prevalence of obesity may depend on gender and the type of product that is consumed. Yogurt and curd were associated with a lower obesity prevalence (-25% and -20% respectively) in women. In men, a 22% decrease in obesity prevalence was only observed, when considering the sum of fermented dairy products (kefir, yogurt, local fermented drinks).

Source: Martinchik A et al. 12th European Nutrition Conference 2015 Ann Nutr Metab 2015; 67(suppl 1) p 402

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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14 Dec 2015
•
1 min read
Cardiovascular health

Yogurt, a food to help boost bone health

calcium Osteoporosis Prevention vitamin D
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Eating a serving of yogurt each day is a great ways to get your daily intake of calcium. Yogurt is portable, tasty, and packed with nutrients. It also contains probiotics, shown to promote gut health. Yogurt makes for a great breakfast option and also an easy snack. While Greek yogurt contains less calcium than regular yogurt, I tend to prefer it due its higher protein content helping to promote satiety, a feeling of fullness. Even if you are lactose intolerant and have a hard time digesting milk, you can probably eat yogurt without a problem.

Source: Dr Lisa Young – Posted first Huffington Post
Copyright: The Portion Teller
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14 Dec 2015
•
2 min read
EB 2014, San Diego Publications

2nd Global Yogurt Summit: Overview of scientific publications

Diabetes health effects nutrition reviews obesity publications san diego Yogurt summit
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The 2nd Global Yogurt Summit brought together several international experts to review the latest research innovations on yogurt in the fields of obesity, type 2 diabetes, gut health and sustainability:

  • Prof Mauro Fisberg (Federal University of Sao Paulo, Brasil) opened the YINI symposium with a review of the history of yogurt, valued because of its health benefits, and described different global consumption patterns and the link with the socioeconomic and educational level of populations.

 Impact of yogurt on metabolic diseases

  •  Dr. Luis Moreno (University of Zaragoza, Spain) covered the benefits of yogurt consumption for improved nutrient intake in young consumers and reported on his resreach findings concerning the protective effect of cardiovascular disease and body fat excess among European adults.
  • Prof. Nita Forouhi (University of Cambridge School of Clinical Medicine, UK) reviewed the highlights of a prospective European study on the effect of dairy subtypes on the risk of type 2 diabetes, whereby frequent yogurt consumption shows the highest protective effect.
  • Prof. Angelo Tremblay (University of Laval, Canada) presented the benefits of yogurt, as a nutrient-dense food, for weight control. Dairy calcium and proteins help to improve appetite regulation and energy metabolism.

 Benefits of ferments

  •  Dr. John Bienenstock (McMaster University, Canada) discussed the possible effect of yogurt probiotic bacteria on central processing of emotion and sensation, which suggests the existence of a gut-brain axis.
  • According to Dr. Olivier Goulet (Hospital Necker-Enfants Malades, France), early microbiota colonization or ‘microbial programming’ may impact future health in adults. Yogurt probiotics may help to prevent or treat irritable bowel syndrome, acute gastroenteritis, and necrotizing enterocolitis.
  • Dr. Robert Wolfe (University of Akansas for Medical Sciences, US) refers to the role of high-quality yogurt proteins in improved muscle strength, physical function, bone and cardiovascular health in elderly.
  • Finally, Dr. Toon van Hooijdonk (Wageningen University, Netherlands) evaluated the sustainability of yogurt to assure future nutrient security in emerging markets and because of the efficient convertion of human-inedible feed into nutrient-dense food by cows.
 Reference: Nutrition Reviews, July 2015, Vol 73(1), pp. 1-54.
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14 Dec 2015
•
2 min read
•
by YINI Editorial team
Weight management

Systematic review: The role of yogurt in weight management

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
epidemiological obesity weight Weight management yogurt
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In this systematic review, all epidemiological studies found an association between yogurt consumption and lower body mass index, lower body weight/weight gain, smaller waist circumference and lower body fat. The authors suggest an important role for yogurt in weight management, but cannot determine a cause-effect relationship.

Relevance to weight-related outcomes 

As yogurt is commonly recognized as a ‘health food’, this comprehensive systematic review examined the effect of yogurt consumption on weight-related outcomes in healthy adults. As part of a wider scoping review on yogurt research, more than 13.000 scientific papers were investigated. After a relevance assessment to weight-related outcomes, 22 publications were selected for further analysis.

Less weight gain over time 

All cohort and cross-sectional studies found a beneficial association between yogurt and improved body weight/composition indicators: a lower body mass index, lower body weight/weight gain, smaller waist circumference and lower body fat. The randomized control trials (RCTs) suggest weight reduction, but are limited in design to determine a cause-effect relationship.

The benefits of yogurt in the management of weight gain and obesity is modest, but can positively impact global public health over time, as yogurt is a nutrient-dense food and can easily be added to the daily diet. Well-designed and large sized RCTs can help to understand better the possible mechanisms.

Reference: Eales J, et al. Is consuming yoghurt associated with weight management outcomes? Results from a systematic review, Int J Obes October 2015 [Epub ahead of print]

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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11 Dec 2015
•
1 min read
Benefits for human health

Dairy : 3 every day!

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What is yogurt? Read our frequently asked questions

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11 Dec 2015
•
1 min read
Recipes

Spinach fettuccine with yogurt-cream sauce

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Ingredients (serves:4)

• 8 oz (220 g) spinach fettuccine
• Vegetable oil cooking spray
• 1 teaspoon olive oil
• 1 medium zucchini, thinly sliced
• 1 medium yellow or 4 to 5 pattypan squash, thinly sliced
• 1 small red bell pepper, cored, seeded and sliced
• 2 cloves garlic, thinly sliced
• 1/4 cup nonfat, low-sodium chicken broth
• 1/2 cup nonfat Greek yogurt
• 1/4 cup fresh basil, chopped
• 2 tablespoons reduced-fat Parmesan
• 1 tablespoon light cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Cook pasta as directed on package; drain. Set aside.

2. Coat a large skillet with cooking spray.

3. Heat over medium-high heat; add oil.

4. Add zucchini, squash, bell pepper and garlic.

5. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes.

6. Add broth; cook until all vegetables are tender, 3 to 4 minutes. Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper.

7. Toss and serve immediately.

Nutrition Facts

249 calories per serving – 4.9 g fat (1.7 g saturated) – 38.9 g carbs – 3.3 g fiber – 13.3 g protein

Author: Paige DePaolis
Source: Laura Kelly-Pifer
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