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30 Nov 2023
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5 min read
Echoes from EFAD 2023 Expert interviews Healthy Diets & Lifestyle

Ultraprocessed foods by Antonis Vlassopoulos

Antonis Vlassopoulos dieteticians EFAD Ultraprocessed food UPF
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In October 2023, the 14th EFAD (European Federation of Association of Dieteticians) Congress was the occasion of exchange and networking around nutrition. We were there to share with you some topics.

Ultraprocessed foods

Ultraprocessed foods (UPF) as defined by the NOVA system are in the center of public health policy discussion, as a measure to reduce availability of unhealthy foods.

This analysis aimed to map UPF availability in the modern supermarket and the link to nutritional composition.

All foods available in the Hellenic Food Thesaurus (n=4423) were categorized from minimally processed (NOVA1) to ultra-processed (NOVA4) in two ways, firstly based on their product name and description and secondly based on the manufacturer type and detailed ingredient list. The Nutri-Score algorithm was used to assess nutritional quality of foods in a 5-tier scale from A to E. Statistical analysis was carried out to detect differences in the Nutri-Score distribution among the NOVA categories based on the mode of food classification.

Based on the product name, 48.5% of yogurts were classified as NOVA1 and 48.5% as NOVA4. Regarding Nutri-Score, 49.4% of yogurts was graded as A, 38.4% as B, 12.2% as C, while no yogurt was graded as D or E. In vegetables, 37.5% were classified as NOVA1 and 16.5% as NOVA4, based on the products name. In contrast, based on the ingredients list, 71.5% of vegetable products were classified as NOVA4. 93.1% of the vegetable products were graded as A or B by the Nutri-Score algorithm. 100% of sausages and meat dishes are classified as NOVA4, while the distribution of Nutri-Score ranges from A-E for sausages and from A-D for meat dishes.

Key messages:

  • UPFs as defined by NOVA are abundant and dominate the modern supermarket
  • UPFs can be found in every food group and are not exclusively linked with poor nutritional composition
  • The study of UPFs, their dietary contribution and health effects, requires modern food composition databases linked to epidemiological surveys

Learn more with Antonis Vlassopoulos

Can you introduce yourself?

I am Antonis Vlassopoulos. I am a dietitian by training, and I’ve done my Ph.D. on obesity, nutritional biochemistry. I have worked for the National Research Center on Food Policy. And from there, I moved back to academia. I’m based in Greece, and I work in the Agricultural University of Athens on food policy and food composition databases.

You talked about this study during your presentation today. If you had to formulate one key challenge that it raised, what would it be?

I think the main thing that my study shows is that although we are given a definition of ultra processed foods and we have good data. It’s very difficult to act on the definition because it’s too technical to apply. And when you apply correctly, it covers 70% of the food you will find in the supermarket.

Do you think the problem is with the definition of UPFs?

I think that the definition could be improved in the sense that it covers a lot of things, all in one. And also, in Europe we have already gone through a nutritional  transition. The food scale is very different to other countries.

Are there resources for dietitians to help them better advice their patients when it comes to UPFs?

Dietitians can talk about the formulation, about additives and whether you can include the products in the diet or not. I think we need to strengthen that. Unprocessed foods should be the primary choice, but we also need to tell the consumers that, within all ultra processed foods, they can find interesting products and they can check other aspects, in particular the nutritional composition.

One of the topics that we share with YINI is the opportunity of reformulation in the perspective to have a more sustainable healthy diet accessible to everyone. So how do you view reformulation?

The issue of the formulation is a difficult one. The best way to go about this, is to think about the recipe with adding fresh or whole ingredients, for example. We can reformulate existing products. Having worked in the food industry, the easiest way to achieve a better product is by adding new ingredients. For example, you can have a reformulation, without supplementing with fibers, but by adding oats or whole oats, for example. In that way, you can improve the product without changing the nutrient composition.

How are processed foods classified?

Several classification systems for processed foods have been developed to shape nutrition policy and food-based dietary guidelines. The NOVA classification system is most commonly used. It assigns foods to four groups based on how much processing they have gone through:

  1. Unprocessed or minimally processed – e.g., fresh, dry or frozen fruits or vegetables, grains, flours and pasta
  2. Processed culinary ingredients – e.g., table sugar, oils, salt
  3. Processed foods – e.g., cheese, simple breads, fruits in syrup, canned fish
  4. Ultra-processed foods – e.g., soft drinks, sweet or savoury packaged snacks, processed meat, and pre-prepared frozen or shelf-stable dishes

Find out more about NOVA and how certain foods such as yogurt can be good for you despite being classified as ultra-processed (8): see Food processing explained.

For more information, discover our publication Food processing explained, relaying the publication ” Salomé M, Arrazat L, Wang J et al. Contrary to ultra-processed foods, the consumption of unprocessed or minimally processed foods is associated with favorable patterns of protein intake, diet quality and lower cardiometabolic risk in French adults (INCA3). Eur J Nutr. 2021 May 8″.

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27 Nov 2023
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4 min read
Benefits for planet health Echoes from EFAD 2023 Expert interviews

The Foodture by Koen Vanherle & Gwendell Foendoe Aubèl

dieteticians EFAD Gwendell Foendoe Aubèl Koen Vanherle students sustainable diet training
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In October 2023, the 14th EFAD (European Federation of Association of Dieteticians) Congress was the occasion of exchange and networking around nutrition. We were there to share with you some topics.

The Foodture – A collaborative international learning experience about sustainable nutrition and entrepreneurship

The Foodture is an international learning initiative about “sustainable food and nutrition” for students and lecturers from nutrition-related programs all over Europe. It started in 2017 as a co-creation week and has evolved into an Erasmus+ Blended Intensive Program (BIP), with participants of various backgrounds and cultures.

This mixed background contributes to the key objective of developping professional skills for international collaboration on sustainability. This requires crossing borders and entrepreneurial thinking through innovation and creativity.

Since 2021 the Foodture concept has been extended. It now consists of a series of online sessions (Foodture Academy), and a physical exchange week (Foodture Meets). Participants can benefit from Erasmus+ short mobility funding:

Learn more with Koen Vanherle and Gwendell Foendoe Aubèl

Can you introduce yourself?

My name is Koen Vanherle. I’m from Antwerp University of Applied Sciences and Arts and from Belgium. I’m a teacher. I’m also the international coordinator. I work for EFAD in several work packages. And this year we presented the Foodture and the collaboration.

My name is Gwendell Foendoe Aubèl and I am a senior lecturer at The Hague, the University of Applied Sciences, and I’m also the international program coordinator for the internationalization of our department. We organize this nice event, “the Foodture”, where we collaborate with each others and with our partners.

What is “Foodture”? What does it consist of?

Koen Vanherle (KV): The “Foodture” is actually a learning initiative. It started six or seven years ago, towards the two universities of The Hague and Antwerp as an international week. We wanted students to go abroad, learn from each other in an interesting and fun way and on the current topics about sustainability. We moved on and decided to choose a name for it. The “Foodture” speaks for itself… to prepare students for the future about sustainability. And in this whole path towards where we are now, we did some changes, we improved it, we expanded it to an online part. We want to give students a learning opportunity about sustainable nutrition.

Why is it important to have international exchanges on sustainability?

Gwendell Foendoe Aubèl (GFA): Well, sustainability is international, so you can find it everywhere. It deals about our future, with how we are with food, how we see each other, how we promote each other to have a better sustainability when thinking about food.

And our students are part of the future. If we don’t teach them what they’re going to encounter in the future during their curriculum, we’re not preparing them to be the global citizens we want them to be.

Actually students are very happy and glad to meet other cultures, other beliefs about food, about sustainability. Some students are vegan, some are vegetarian and some people are starting to get the sense of why we should eat less meat. Our program is getting them in contact with other things or topics as the sustainability of the seas for example.

KV : Actually, sustainability is a global issue. The challenges that come with it can only be tackled by international collaborations. It also makes humans aware that you cannot solve such a big issue without working together.

Can you share some specific examples with us?

KV: We have ethical lectures to give the students some basis to think about. We do that mainly online so they can be prepared. We ask the students who participate in the in-person week to follow also this online part. If you lack the basic knowledge on what is sustainable, how can you apply it into the challenge that we work on during this week?

During the week, we have a few more lectures, but the ones that are the most appreciated are those who are inspiring. For instance, we invite alumni to share their experiences. And there is not only lectures, it’s also about inspiration, entrepreneurship and fun, of course. If you go abroad for a week, you want to learn but you also want to have a good time, make some friends, learning in a nice way, with social activities and visits.

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23 Nov 2023
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5 min read
Benefits for planet health Echoes from EFAD 2023 Expert interviews

Investigating gaps in the training of European dietitians on food sustainability by Ángela García González

Ángela García González dietaticians EFAD sustainable diet
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In October 2023, the 14th EFAD (European Federation of Association of Dieteticians) Congress was the occasion of exchange and networking around nutrition. We were there to share with you some topics.

Investigating gaps in the training of European dietitians.

There is a need to change people’s eating habits towards a more sustainable diet. Dietitians are the professionals who should lead this habit change, but are they prepared to do so?

In 2022,  two students (CEU-San Pablo University, Madrid) and Artesis Platijni University of Applied Sciences, Antwerp) developed a joint thesis project. The aim was to find out what knowledge dietetics students and practicing dietitians have about food sustainability, with the purpose of highlighting possible gaps in the training of dietitians in Europe related to sustainability.

The study involved 94 students and 228 dietitians from 7 different European countries. The participants showed a significant lack of knowledge and skills in food sustainability:

  • 40% of the respondents said they did not feel able to provide sustainable advice in clinics;
  • 60% did not feel confident in designing sustainable menus for communities and
  • 35% said they were not able to develop educational programs to promote sustainable food.

All agree that they should pay more attention to sustainability aspects of food and nutrition, and that sustainability should be included in dietetic studies in a transversal way or through specific courses in the dietetic curricula.

In addition, there is a need for focused lifelong training addressed to practicing dietitians.

Key messages:

  • The training of dietitians should be improved on food sustainability, either through specific courses or in a transversal way.
  • Research on the training shortcomings of practitioners contributes to the advancement of dietetics, while increasing students’ awareness of lifelong learning.
  • International collaborative studies are a good tool to increase students’ soft skills and the significance of their research.

Learn more with Ángela García González

Can you introduce yourself in a few sentences? 

I am Ángela García González and I am teaching nutrition in San Pablo-CEU University. I’m a PhD, I’m a medical doctor, in fact, but I’ve never ever, ever worked as a doctor. I always say that I’ve got a dietitian cert and that’s it, really, because all my life I’ve been working in the academy and in research and education for dietitians. That’s why I’m here, in fact, and I’ve been part of EFAD since the diets started in 2008. I’ve been part of EFAD for a long time. I teach and do research mainly in public health nutrition aspects. I love sustainability and that’s why I’m more into that.

You have presented a study that was conducted by PhD students. It points out that the sustainability aspect is not taught enough. What would be your recommendation for improving the training of dietitians on food sustainability?

What we have to do is to improve our curricula as teachers. We are building a network between those who are very interested in teaching sustainability. We had a meeting in Dublin, and when we asked the question “What is the best way to learn sustainability and to put this subject in the curriculum?” Most people suggested to put a bit in every courses. And that’s, of course, important. Personnaly, I think that sustainability deserves the importance of having its own topic. It will help the students to have an holistic view of the topic. We can maybe also have other modules that are not in the curricula of dietitians such as environmental science or policy advocacy, which are important for sustainability. It’s difficult because there are already a lot of things in the curriculum, but I think that we’re clever enough to do it. There are a lot of other topics such as genetics or immunology that would not have been in the curriculum 10 years ago, but now they are. Why not sustainability?

This research work was about training, how can we ensure that this research can be translated into practice;  that what they are learning is going to be used?

I think that all the competencies that you need to do research will be important in your practice, even if it’s not research. You learn a lot of new competencies that you can use either for research or not.

One last question, about the opportunities for international collaboration. Are they going to be more widely adapted?

We are open. In fact, the more we are and the more diverse we are, the more interesting the project is. When we started, we had students from Italy, Finland, Netherlands, Belgium, and Spain. It was really interesting. But I don’t know how (maybe it was a time frame problem) but we lost some participants and the work was finally only done by 2 students (in Belgium and Spain). But we would love to have new partners and new cultural points of view.

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13 Nov 2023
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6 min read
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by YINI Editorial team
Adult Other studies

Can dairy foods help protect us against lung and oral cancers?

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
cancer cheese dairy fermentation lung cancer oral cancer yogurt
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If you are regularly eating fermented dairy foods such as yogurt, the chances are that you’ll have reduced risk of developing lung or oral cancer, research has suggested.

It’s the latest in a growing body of evidence showing that the foods we eat can have a surprising impact on our risk of certain cancers. While the new findings don’t prove that eating yogurt can protect us against these types of cancer, it does open exciting avenues for scientists to explore.

Dairy foods hold promises in cancer research

Dairy foods have come under the spotlight in cancer research since scientists discovered some of them may help protect against colorectal cancer.

Until now only a few studies have investigated links between dairy consumption and other types of cancer and so far, these studies have reported inconsistent results. Now, two groups of scientists have investigated the links between dairy intake and risk of lung or oral cancer, with intriguing results.

Studying the links between dairy foods and reduced lung cancer risk

Scientists from Oregon State University in the USA set out to understand whether lung cancer risk may be linked to the consumption of different dairy foods. To gather their data, the researchers used a diet history questionnaire to assess participants’ dairy food intake before they were diagnosed with lung cancer. The researchers then tracked these people over time to identify any cases of lung cancer. The study involved 101,709 adults, aged on average 65.5 years, and 1,583 cases of lung cancer were identified during their follow-up (1).

Eating fermented dairy food is associated with a reduced risk of lung cancer

Results revealed no significant association between total dairy intake and lung cancer risk and consuming dairy foods as a whole did not appear to increase or decrease the likelihood of developing lung cancer.

However, the researchers discovered a reduced risk of lung cancer among people who consumed more fermented dairy foods than those who consumed less fermented dairy. Such foods included yogurt, frozen yogurt, sour cream, cream cheese, and several cheeses. People who ate the greatest amount of these foods (at least 22.4 g per 1000 kcal) had a significant 15% reduced risk of developing lung cancer than people who ate the least (1 g or less per 1000 kcal).

This association was most apparent in heavy smokers, but the researchers found no such association when they looked at non-fermented dairy foods.

When it came to individual fermented dairy types, they found that eating more versus less yogurt was associated with a significant 22% reduced risk of developing lung cancer. No such association was seen with eating more versus less cheese. Hence the type of dairy food consumed might play a role in lung cancer risk.

The researchers also found no significant associations between low-fat or full-fat dairy food intakes, or between lactose intake from dairy foods, and the risk of lung cancer, suggesting that the association between lung cancer and type of dairy food is not related to the macronutrient content

‘Our findings lend support for an inverse association between fermented dairy product intake and lung cancer risk, especially among heavy cigarette smokers.’ – Doan LN, et al. 2023

Studying the links between dairy foods and oral cancer risk

A separate group of scientists from the University of Granada in Spain investigated the relationship between eating different dairy foods and the risk of developing oral cancer (2).

They analyzed data from 21 clinical studies, including 8,300 people with oral cancer and 50,971 healthy people. Their aim was to determine whether eating certain dairy foods including milk, cheese, yogurt and butter had any influence on the risk of oral cancer.

Regularly eating dairy foods may reduce the risk of oral cancer

Except for butter, regular consumption of all dairy foods studied was significantly associated with a reduced risk of oral cancer, compared with less regular consumption. In particular, people who regularly drank milk had a 27% reduced likelihood of developing oral cancer. Of the 21 studies that assessed the role of milk consumption on oral cancer risk, 18 agreed that milk was associated with a protective effect.

Similarly, regular yogurt-eaters had a significant 25% reduced risk of oral cancer, while regularly eating cheese was associated with a 21% risk reduction. All the eight studies that assessed yogurt consumption on oral cancer risk found an associated protective effect, while ten of the 14 studies that investigated cheese consumption found an association with a reduced risk of oral cancer.

How might fermented dairy foods help to protect against lung and oral cancers?

Scientists suggest several reasons why dairy foods – in particular, fermented ones – might play a role in preventing these types of cancer:

  • Previous studies suggest that dairy foods have anti-cancer components – such as calcium, vitamin D, phytanic acid and conjugated linoleic acid – which may inhibit tumour growth (3,4)
  • In particular, fermented dairy foods contain bacteria that may exert anti-cancer effects by modifying the mix of microbiota in our gut (5)
  • This effect on the gut’s microbiota is linked to immune responses and may reduce inflammation within the lungs (5)
  • Probiotic dairy products may change the composition of our saliva, inhibiting the growth in the mouth of Candida bacteria, which are associated with oral cancers (6)

Understanding the relationship between our diet and cancer risk is a complex task. While these recent studies provide valuable insights, more research is needed to confirm these associations and to understand better the mechanisms at play.

Sources:

  1. Đoàn LN, Hu C, Zhang Z, Shannon J, Bobe G, Takata Y. Dairy product consumption and lung cancer risk: A prospective analysis. Clin Nutr ESPEN. 2023;57:423-429. doi: 10.1016/j.clnesp.2023.06.040.
  2. Rodriguez-Archilla A, Gomez-Fernandez M. Influence of dairy products consumption on oral cancer risk: A meta-analysis. J Dent Res Dent Clin Dent Prospects. 2023;17(1):1-7. doi: 10.34172/joddd.2023.36851.

Additional references:

  1. Parodi PW. Cows’ milk fat components as potential anticarcinogenic agents. J Nutr 1997;127(6):1055e60.
  2. Bobe G, Zhang Z, Kopp R, Garzotto M, Shannon J, Takata Y. Phytol and its metabolites phytanic and pristanic acids for risk of cancer: current evidence and future directions. Eur J Cancer Prev 2020;29(2):191e20.
  3. Nigro E, Perrotta F, Scialo F, D’Agnano V, Mallardo M, Bianco A, et al. Food, nutrition, physical activity and microbiota: which impact on lung cancer? Int J Environ Res Publ Health 2021;18(5).
  4. Farias da Cruz M, Baraúna Magno M, Alves Jural L, Pimentel TC, Masterson Tavares Pereira Ferreira D, Almeida Esmerino E, et al. Probiotics and dairy products in dentistry: a bibliometric and critical review of randomized clinical trials. Food Res Int. 2022;157:111228.
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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06 Nov 2023
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5 min read
Fermentation benefits Gut Health

Future foods for the gut microbiota

diet functional foods gut microbiota prebiotics probiotics
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Over the last decades, industrialization has radically changed our way of life and eating habits. The time devoted to food preparation has been significantly reduced, resulting in a greater consumption of processed foods and ready-made meals. This diet may have an impact on the gut microbiota and in this context, specific micronutrients are of great interest. What are their effects on the microbiota and where can we find them?

Omega-3 and polyphenols: allies for the gut microbiota?

Omega-3s are a family of essential fatty acids that play important roles in our body and may provide a number of health benefits. The three most important types are ALA (alpha-linolenic acid), DHA (docosahexaenoic acid), and EPA (eicosapentaenoic acid). They are known specially to have anti-inflammatory properties. This function is not only exercised at the cellular level, but also through direct interaction with the intestinal microbiota. The administration of adequate doses of omega-3 fatty acids seems to provoke an increase of the bacteria’s populations whose metabolism produces short-chain fatty acids (SCFA), with a consequent anti-inflammatory potential for the intestinal mucosa.

Polyphenols are naturally occurring organic molecules, generally classified as flavonoids, tannins, lignin or anthraquinones, found in many foods, such as fruits, vegetables, cocoa, tea, coffee, cereals, or seeds. They are known for their anti-microbial, anti-oxidant and anti-inflammatory properties. Yet their beneficial effects on the body depend on their bioavailability, i.e., how efficiently our body is able to absorb them. Many of these compounds cannot cross the intestinal barrier and are therefore not absorbed. In the colon, however, polyphenols interact bidirectionally with the intestinal microbiota. It allows their biotransformation into active metabolites, able to modulate the microbiota itself, determining structural and functional changes.

Eco-friendly functional food for better health

Omega 3 or polyphenols are just examples of micro-nutrients with potential effects on the microbiota. They illustrate how some molecules can interact with the gut microbiota and the host’s health.  The consumption of some foods, either modified by human intervention to “improve” their functionality, or containing naturally some interesting component, may be a way to bring exert beneficial actions on health. For example:

  • Beta-glucans from oats as part of a meal contributes to the reduction of the blood glucose rise after that meal
  • Walnuts, almonds, cashews and pistachios contain monounsaturated fatty acids, which have been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.
  • Phytochemicals naturally present in soybeans, such as isoflavones and genistein, may contribute to the cholesterol homeostasis.

The food of the future is not only functional, but also eco-sustainable, to meet the challenges of the coming years. For example, microalgae are valuable natural sources of bioactive compounds such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes and fiber. Their added value lies in the fact that they are highly eco-sustainable. They are therefore very good candidates as functional ingredients to improve the nutritional value of foods.

Microbiota-directed-food for tomorrow’s medicine?

The future goal is the development of microbiota-directed foods (MDFs); specifically designed to improve gut health and selectively promote the growth of beneficial bacteria. Acting on the microbiota through diet and thus promoting its balance could be a possible way to treat chronic inflammatory diseases related to gut dysbiosis.

The nutrition of the future will have to be personalized and adapted on the basis of dynamic changes in the gut microbiota. The future “microbiota-targeted diet” will be part of a much broader vision of individual health management, taking in account the multifactorial etiology of dysbiosis.

Some probiotic bacteria of interest

Some bacteria are known to be beneficial to us, and are used for the fermentation of foods and as probiotics:

  • Streptococcus thermophilus is an old friend of ours. Its physiological, biological and techno­logical characteristics make it particularly suitable for development in milk.
  • Lactobacillus is a genus of bacteria which includes, for example, L. delbrueckii, or L. lactis. These bacteria are called “bacilli” due to their shape which recalls that of a rod. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are the two traditional ferments found in the yogurt. During the fermentation, they will convert the milk sugar (lactose) into lactic acid. This process has been demonstrated to improve lactose digestion (EFSA 2010b).
  • Bifidobacterium is a genus of bacteria of great interest as probiotics; they are normally part of our gut microbiota, where they can reach very high concentrations.

Other micro-organisms of the microbiota are becoming increasingly popular with scientists:

  • Faecalibacterium prausnitzii is one of the most abundant species in our gastrointestinal tract. In addition to being particularly abundant, it is also known for its potential role in promoting intestinal health. F. prausnitzii is also considered one of the major producers of butyrate, a short-chain fatty acid with benefits and effects for our health
  • Akkermansia muciniphila has only recently “gained popularity”. They are able to grow on gastric mucins.
  • Archaea constitute one of living organisms along with eukaryotes (yeast) and bacteria. No probiotics currently belong to the archaea domain. However, there are no known human pathogens among the archaea, many of them live in close contact with humans and some of them are already naturally present in our gastrointestinal tract. These characteristics make some archaea likely to be studied as potential probiotics.

This post is written on the basis of the book “Microbiota”.

“Microbiota” is published in english by the Danone Institute Italy and Danone Institute International. It gathers a mix of historical, anthropological and scientific concepts explaining why research on gut bacteria, from ancient texts to the most recent scientific evidence, is a sector of great interest for science. Thanks to a Q&A structure, 7 recognized experts explain several topics considering the different ages and conditions in life. The book is available in pdf and e-book format (on the Danone Institute International website)

Download the complete book in pdf 
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30 Oct 2023
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6 min read
Fermentation benefits Gut Health

Diet, macronutrients and microbiota

carbs diet fermented foods fibers gut microbiota prebiotics
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The composition of our gut microbiota is affected by different factors: age, genetics, environment and diet. In particular, the relationship between diet and microbiota is a subject of interest for science and the microbiota seems to react easily to dietary changes: switching from animal-based to plant-based diet or from a low-fiber, high-fat diet to the opposite can make a significant difference. It is therefore relevant to question the influence of the different components of a diet on the microbiota, starting with the main macronutrients.

Are carbs good for gut microbiota?

Carbohydrates or sugars include a wide variety of different compounds, ranging from simple molecules (glucose, fructose, for example) to long, complex chains (like starch). The quality and type of carbohydrates we eat may impact the activity and composition of the gut microbiota.

For example, the Western diet is characterized by high amounts of sugar, in particular an excessive consumption of fructose. The latter will be associated with an increased presence of Enterobacteriaceae and Escherichia coli, which are characterized by the presence of lipopolysaccharides on their membrane. This results in an increase in lipopolysaccharide levels, which can induce a mild state of inflammation and promote insulin resistance. As a result, a change in blood sugar levels is observed, leading to overweight and obesity.

And regarding more complex molecules, starch is one of the main components of carbohydrates in our diet. It is found, for example, in pasta, rice or bread.  Some of the starch consumed are resistant to digestion. Called “resistant starch” (RS), it is found, for example, in legumes or whole grains. It has been shown that a diet enriched with RS can be associated with an increase in certain species of bacteria and it seems that the composition of the microbiota itself is linked to the potential fermentation of certain nutrients.

Fiber and complex carbohydrates

The consumption of plant-fibers, made of complex carbohydrates, have also an impact on the gut microbiota. A diet rich in fiber will be associated with a greater diversity of microbiota species. This richness in fibers brings also a better ratio between Bacteroïdes and Firmicutes.

Specific enzymes, that the human body does not possess, are required in order to digest and metabolized fibers. But the gut microbiota is composed of species such as Bacteroïdes thetaiotaomicron and Bacteroïdes ovatus, which possess these enzymes in significant quantities. When non-digestible carbohydrates, mainly in the form of fiber, are ingested, the microbiota ferments them. One of the main fermentation products are short-chain fatty acids (SCFA), such as acetate, propionate or butyrate. Much attention is given to their possible role as “signaling molecules” between the microbiota and the host. Among the processes that may be mediated by SCFA are the regulation of metabolism, appetite, body composition and modulation of the immune system.

What about protein-rich foods?

 Studies showed that an excessive meat consumption is linked to an increased incidence of intestinal cancer. This increased incidence is also linked to the gut microbiota’s activity:

  • The consumption of animal proteins is associated with an increase in the number of Bacteroïdes.
  • Some of the nutrients found in red meat, a low-calcium diet or choline can promote the growth of specific species. And it is precisely the levels of these species in the microbiota that appear to be associated with the incidence of colon cancer.

In addition, the microbiota is able to metabolize L-carnitine, an amino acid found in red meat. The product of this metabolism is trimethylamine (TMA) which, if it reaches the liver, undergoes a chemical transformation and becomes TMA N-oxide. This compound may be associated with the acceleration of atherosclerosis and, therefore, an increased risk of cardiovascular diseases.

Dietary fat and their effects

Diets rich in fat can also modulate the composition of the microbiota. Theories about the mechanisms by which fatty acids may modulate the microbiota involve, for example:

  • to act at the level of the cell membrane
  • to interfere with energy production
  • to inhibit the activity of certain enzymes
  • to inhibit the growth of certain types of bacteria.

If the quantity of fats consumed has an impact, the type of fatty acids also plays a role. A diet high in saturated fats would increase intestinal permeability to molecules such as lipopolysaccharides. Once in the liver, lipopolysaccharides may exert effects associated to the development of liver diseases, such as non-alcoholic fatty liver disease and non-alcoholic steatohepatitis (NAFLD and NASH).

What about prebiotics?

A prebiotic is defined as “a substrate selectively used by host microorganisms, providing a health benefit”. Several molecules are considered as prebiotics. They can be non-digestible carbohydrates, inulin, fatty acids, polyphenols, as well as oligosaccharides such as fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), or oligosaccharides contained in breastmilk (HMO), for example.

The main known prebiotics are oligosaccharides (FOS, GOS) but the microbiota may also selectively use undigested fibers and polysaccharides as prebiotics (inulin for example). They are the main modulators of microbiota composition and functionality. In the case of a low-fiber diet, the microbiota will seek nutrients elsewhere and even uses the glycoproteins of the lining of our intestinal wall. By eroding the gut lining, this inevitably reduces its effectiveness as a barrier. Thus, increasing the amount and carefully choosing the type of fiber to consume are simple strategies that can be easily implemented to improve health in many different situations through the microbiota.

Another source of prebiotic is linoleic acid, an essential fatty acid. Conjugated linoleic acid (CLA) refers to a group of substances that correspond to different forms of linoleic acid. The main source of CLA for humans is milk and dairy products, such as yogurt. The consumption of CLA is associated to a favorable body composition and the prevention of certain cardiovascular risk factors. It is also considered a prebiotic.

Polyphenols are also considered prebiotics. Approximately 90-95% of the polyphenols in food are not absorbed in the small intestine, but reach the colon where they are metabolized by the microbiota.

“Microbiota” is published in english by the Danone Institute Italy and Danone Institute International. It gathers a mix of historical, anthropological and scientific concepts explaining why research on gut bacteria, from ancient texts to the most recent scientific evidence, is a sector of great interest for science. Thanks to a Q&A structure, 7 recognized experts explain several topics considering the different ages and conditions in life. The book is available in pdf and e-book format (on the Danone Institute International website)

Download the complete book in pdf 
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23 Oct 2023
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Adult Weight management

Eating yogurt may help stay slim through the menopause

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
dairy foods menopause obesity premenopause weight change Weight management yogurt
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If you’re in the midst of the menopause and notice that your shapely figure is gradually becoming more rotund, you’re not alone.

The changes in hormones that underlie the hot flushes, brain fog and mood swings at this time of life are also to blame for changes in body fat distribution and a risk of becoming overweight (2). On average, women gain over 2 kg during the menopause, with a 10% increase in fat mass (3,4).

But the good news if you’re worried about piling on the pounds is that a help is at hand, in your fridge. Researchers have discovered that regularly eating yogurt as part of a healthy diet during the years surrounding the menopause is associated with reduced weight gain (1).

Dairy foods differ in their effects on our weight

Dairy foods are nutrient-dense and provide us with several vitamins, minerals and proteins that may help in managing weight. But because of their saturated fat content, the effects of dairy foods on weight remain controversial. Previous studies have suggested that individual dairy foods may have different effects on weight (5,6).

A team of researchers decided to explore how dairy consumption, with different types of dairy foods, might influence weight change and the risk of obesity during the menopause. They looked at data from 35,152 US women, focusing on the 12-year period surrounding menopause(1).

Yogurt may be a weight-wise choice for menopausal women

While dairy consumption was associated with lower obesity risks, the results revealed that yogurt stood out among dairy foods for its weighty benefits. Women who ate two or more servings of yogurt per week put on the least weight throughout the 12-years surrounding menopause. Those who ate less than one serving of yogurt per month consistently had the highest weight gain over the same period.

Eating two or more servings of yogurt per week was also associated with a 43% lower risk of obesity than eating less than one serving of yogurt per month, while eating a moderate amount of yogurt (between one serving per month and two servings per week) was associated with a 23% lower risk.

In this prospective study, total dairy intake was associated with less obesity risks but the results differs when it came to each type of dairy foods. There was no consistent association between drinking milk and weight change. Women who ate the most cheese tended to have greater weight gain than women who ate less cheese, although this association varied throughout the study. However, women who ate the least cheese had consistently lower weight gain over the 12-year period surrounding menopause.

Yogurt may offer unique weight benefits compared with other dairy products

The study results suggest that yogurt may play a role in regulating weight and preventing obesity during the menopause. While the exact mechanisms behind this are not fully understood, researchers suggest several possibilities:

  • Calcium is thought to play a role in fat metabolism and increasing calcium intake has been shown to accelerate weight and fat loss in several studies.
  • The acidity of yogurt is believed to improve the bioavailability of calcium, accounting for its specific weight-wise effects.
  • Yogurt contains live bacteria which may modulate gut microbiota to help prevent weight gain.
  • The semi-solid consistency of yogurt provides a feeling of fullness that may reduce hunger and guard against weight gain.

Lifestyle factors are important

Having regular physical practices and a healthy eating pattern were both associated with a reduced risk of obesity. And the benefits gained from these lifestyle factors were strengthened among women who ate the most yogurt.

The researchers found that women who ate yogurt more frequently tended to be more active and have healthier diets than those who did not. While active women who ate less yogurt only had a 19% lower obesity risk than similar less-active women, active women who ate more yogurt had a 48% lower obesity risk.

Similarly, women who ate more yogurt and had overall healthier diets had a 63% lower obesity risk than those with less healthy diets, whereas women who had healthier diets but ate less yogurt only had 48% lower obesity risk.

‘… this study suggests that higher intake of yogurt is associated with less weight gain and reduced obesity risk among perimenopausal women. Incorporating yogurt intake as a component in a healthy dietary pattern may be beneficial on weight during this critical life period.’ – Yuan M, et al. 2023

Find out more: read the original article.

Source: (1) Yuan M, et al. Dairy Foods, Weight Change, and Risk of Obesity During the Menopausal Transition. J Nutr. 2023 Mar;153(3):811-819.

Additional references:

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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11 Oct 2023
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Fermentation benefits Infographics Publications

Yogurt from science to health

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The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Bone health cardiovascular diseases Diabetes evidence-based matrix nutrient-dense sustainable diet yogurt
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Oct, 2023. As we celebrate the 10th anniversary of our initiative, we look back at our achievements so far and embrace the new challenges that lie ahead. And for this anniversary, we propose to share our analysis of 12 evidence-based conclusions about yogurt and health.

10th anniversary

The Yogurt In Nutrition Initiative (YINI) was established in 2013 to summarise our scientific knowledge on the health effects of yogurt. The activities of the YINI are guided by a Scientific Advisory Board of experts with a passion for advancing understanding of the links between diet and health.

Over the past decade, the YINI has organized 10 Global Summits on the health effects of yogurt as well as other major events at international conferences.

Since 2019, the YINI has taken on an additional role to address some of the most pressing concerns of our modern world: hunger, food sustainability, and planetary health. It became the Yogurt in Nutrition Initiative for Sustainable and Balanced Diets, with a new mission: “to promote and advance knowledge and practice on healthy sustainable diets and the importance of all food groups to meet nutritional needs across the lifespan, while respecting local food cultures, affordability, and accessibility”.

We celebrate the 10th anniversary of the YINI at a time of rapid scientific advancements that are highlighting exciting potential developments for managing health through yogurt as part of a sustainable and balanced diet.

Meanwhile, we are pleased to share our latest evidence-based conclusions so far in this Yogurt for Health publication, updated from the first edition that was published on the YINI 5th anniversary.

Evidence-based conclusions about yogurt and health

The booklet will review in details the main evidence-based conclusions related to yogurt and health.

You can also visit the YINI webpages on each topic, to discover recent publications, posts or other ressources:

Download the booklet  “Yogurt for Health: The evidence so far” (page-to-page pdf format)
Download the booklet “Yogurt for Health: The evidence so far” (standard pdf format)
Health benefits associated with dairy fermented foods - YINI
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The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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02 Oct 2023
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4 min read
Benefits for planet health

How can health professionals promote sustainable diets

healthcare sustainable healthy diet
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The transition to sustainable and balanced diets is necessary to ensure food security, human health and the health of the planet. Healthcare professionals may play a role in this transition, but their degree of involvement depend on their level of knowledge and practice on the topic.

A recent study led by Spanish researchers and funded by the Danone Institute Spain aimed to assess the knowledge, attitudes and practices of Spanish healthcare professionals, in order to further develop educational initiatives and strengthen their role in patients support (1).

Healthcare professionals as key players in awareness-raising and education

Healthcare professionals have significant role and influence over their patients’ food choices. Their knowledge, credibility, close contact with the population, designate them as key partners for the promotion of sustainable diets (2). Recent studies suggest, however, that health professionals are not literate on sustainable diets. So far, those studies have mainly focused on professionals from US and Canada, and to a lesser extent to Europeans.

Knowledge, attitudes and practices of healthcare professionals in Spain

This study was conducted using an online questionnaire among 2545 Spanish healthcare professionals (1139 nurses, 427 doctors, 346 pharmacists, 550 dietitians and 83 undefined health professionals). The survey gathered information on participants’ socio-demographic characteristics, professional experience, level of continuing education, and knowledge, attitudes and practices regarding sustainable diets.
It shows that the majority of healthcare professionals had a medium to low level of knowledge about sustainable diets:

  • 21,5% of the health professionals had never heard of “sustainable diets” before.
  • Of those who had,
    • 44% had heard about it through channels unrelated to the healthcare profession, such as press, social media or informal conversations.
    • Professional channels, such as dietary guidelines, scientific conferences or papers, continuous education courses were reported by less than 20% of the sample.
      Health and nutrition first

After presenting the FAO definition of “sustainable diet” (3), 60,6% of the participants considered it very important that the “population take into account all dimensions of sustainable diets (human health, environment, and socio-economical dimensions)”. However, they mostly considered that the health dimensions (nutritional adequacy, food safety) were much more relevant than the other aspects. The consumption of foods high in sugars, highly processed or containing heavy metals were the most listed concerning diet-related health effects.

A lack of knowledge on environmental and socio-economical aspects

The majority of the health professionals (~70%) recognized having a low to medium level of knowledge on the environmental impact of diets and 60,9% of them considered it relevant to broaden their knowledge on environmental and on socio-economic impacts of diets.

A need to enrich education and training

Continuous training courses or scientific conferences play a major role in enriching the knowledge of healthcare professionals. However, according to the authors, there is a need to develop specific content on sustainable diets. While health professionals reported attending professional and scientific conferences, only 12% of the sample population indicated to have heard about sustainable diets in conferences or courses.
Through the development of dedicated training contents, it would be possible to fill the current gaps in healthcare professionals’ education and training on sustainable diets, the authors say.

“Due to the urgency of the general adoption of sustainable diets, the key role of health professionals in such a dietary transition, and their willingness to promote sustainable diets in their daily practices, efforts should be stressed on implementing specific guidelines for these health professionals (…); Fresan U, 2023”

Educating and raising awareness of sustainable diets among healthcare professionals seems essential to strengthen their understanding of the environmental, social and economic issues associated with food choices. Proper training would enable them to pass on this knowledge to their patients and strengthen their role as agents of change towards the adoption of more sustainable diets.

Find out more: read the original article
Source: (1) Fresan U, Vidal-Carou MC, Ramos-Truchero G, Saenz de Pipaon M, Moreno LA, Salas-Salvado J; Knowledge, attitude and patient’s advice on sustainable diets among Spanish health professionals; Front.Nutr. Volume 10 – 2023 | doi: 10.3389/fnut.2023.1182226
Additional references
(2) Alberdi G, Begiristain-Zubillaga M. The Promotion of Sustainable Diets in the Healthcare System and Implications for Health Professionals: A Scoping Review. Nutrients. 2021 Feb 26;13(3). 407.
(3) Burlingame D, Dernini S, Food and Agriculture Organization of the United Nations; Bioversity International; Sustainable diets and biodiversity, 2012, 309 p.; ill. ISBN: 978-92-5-107288-2
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25 Sep 2023
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Cardiovascular health Fermentation benefits Nutri-dense food

New advice on eating fermented dairy foods

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The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Cardiovascular health dairy matrix dairy products fermentation Fermented dairy products lipids
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Dietary guidelines are changing in recognition of a growing body of evidence pointing to benefits of consuming fermented dairy foods in protecting us from heart disease and diabetes, researchers say. A recent review of the evidence adds to doubts over previous advice to restrict full-fat dairy in our diet – rather than focus solely on the saturated fat content of dairy foods, dietary guidelines should consider the characteristics of the whole food, say the researchers.

They recommend inclusion of dairy products, especially fermented dairy products such as yogurt and cheese, within a healthy diet.

Fermented dairy foods are associated with benefits in heart disease and diabetes

Scientists previously thought that the saturated fats in dairy products might cause a bunch of health problems and so for many years dietary guidelines recommend consumption of fat-free or low-fat dairy products in place of full-fat dairy. But now, although evidence is still mixed, the overall view of experts is that fermented dairy products, particularly yogurt, are associated with improved outcomes when it comes to cardiovascular disease (CVD) and Type 2 diabetes (T2D).

Reviewing the evidence behind the dietary recommendations, researchers analysed many observational studies on the effects of different types of dairy foods on CVD and T2D, with a focus on fermented dairy products (1).

They concluded that advice to avoid foods with high saturated fatty acid content is too simplistic, and suggested that the specific characteristics of dairy foods could be the reason behind the large body of evidence that dairy foods don’t worsen the rate or mortality for CVD, coronary heart disease, and stroke.

Are all fatty foods bad for us?

For dairy foods overall, based on evidence so far, the researchers concluded that uncertainty remains over the association between dairy foods and risk for future CVD. For healthy people who don’t have CVD risk factors, the risk is likely to be negligible if any. This spells good news for people needing to increase their consumption of nutritious staple foods..

But for people at increased CVD risk, it may be best to stick to reduced fat dairy products, the researchers advise. Such products remain a handy source of essential vitamins and minerals, as well as high-quality protein.

Fermented dairy foods stand out for their associated benefits in CVD risk

Looking at individual dairy types, the researchers concluded that the evidence supports the view that consuming fermented dairy products such as yogurt and cheese appear especially beneficial in CVD outcomes (2).

Butter, on the other hand, stands out among dairy foods as having the highest saturated fat content and has frequently been associated with increased CVD risk.

Dairy consumption and diabetes risk

Convincing evidence now confirms that consuming fermented dairy foods, especially yogurt, may help prevent T2D, the review found. Regularly eating yogurt is associated with improvements in several components of cardiometabolic health, including hyperglycaemia, raised blood pressure, lipid profiles, and perhaps overweight, say the researchers.

Although reduced fat products are recommended, a difference in the effects of low-fat versus high-fat products is not clear-cut.

Why do some dairy types seem healthier than others?

Differences between dairy types in their associated cardiometabolic health effects may be due to their food matrix and bioactive compounds, the researchers suggest. The dairy matrix varies in its physical, chemical and structural properties -including the size of fat globules in the food.

Full-fat milk is an emulsion of fat globules enclosed in the milk fat globule membrane:

  • In yogurt, fat globules are dispersed in a gelled protein matrix
  • In cheese the globules are in a solid matrix rich in proteins.
  • Butter, which is associated with raised LDL cholesterol, is an emulsion containing little protein and the milk fat is not enclosed by a globule membrane (3).

“The apparent beneficial effects of fermented milk products, particularly yogurt, allow for increased consumption of nutritious staple foods. Recent national guidelines reflect this view.’  – Nestel PJ, et al, 2023”

Find out more: read the original article

Source: (1) Nestel PJ, Mori TA. Dairy Foods: Beneficial Effects of Fermented Products on Cardiometabolic Health. Curr Nutr Rep. 2023 May 25. doi: 10.1007/s13668-023-00476-x. Epub ahead of print. PMID: 37226031

Additional links:

  1. Mozaffarian D. Dairy foods, obesity, and metabolic health: the role of the food matrix compared with single nutrients. Adv Nutr. 2019;10(5):917S-23S
  2. Rosqvist F, Smedman A, Lindmark-Mansson H, et al. Potential role of milk fat globule membrane in modulating plasma lipoproteins, gene expression, and cholesterol metabolism in humans: a randomized study. Am J Clin Nutr. 2015;102(1):20–30.
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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