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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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5 min read
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by YINI Editorial team
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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3 min read
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by YINI Editorial team
Fermentation benefits Infographics Publications

Yogurt from science to health

YINI Editorial team
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
YINI Editorial team
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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4 min read
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by YINI Editorial team
Cardiovascular health Fermentation benefits Nutri-dense food

New advice on eating fermented dairy foods

YINI Editorial team
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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18 Sep 2023
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2 min read
Benefits for planet health Infographics

Transition towards a more sustainable diet (infographic)

environment meat meat susbstitutes sustainable diet sustainable healthy diet
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How to ensure nutritional adequacy while reducing meat intake?

Studies by the EAT Lancet and the FAO recommend switching to more environment friendly diets. However, finding the right dietary balance that promotes both planetary health and human health, so-called sustainable healthy diets, can be challenging and requires evidence-based guidelines.

Scientific models presented here propose to examine the case of meat, a well known contributor to dietary environmental footprint.

Although meat is a good source of energy and essential nutrients, research suggests that it is possible to obtain a sucient intake of these nutrients without eating meat – provided a variety of other foods is available and consumed, as is largely the case in Europe and Western diet countries. Although reducing meat consumption is key in moving towards more sustainable healthy diets, a global standardized approach would dismiss that :

  • Food culture are diverse accross the World
  • Environmental pressure and impact differ across diets
  • Nutritional needs vary acrosspopulations (pregnant women,old people, children…)

Modeling the reduction of meat consumption to achieve more sustainable diets

Based on the INCA3 study by ANSES, an extensive database informing observed dietary habits among French adults, researchers outlined different scenarios of meat reduction. In this approach, reduction is modeled by steps of 10%. For each step, researchers identified the best diet for health, relying on foodgroups other than meat, while ensuring nutritional adequacy. Ultimately the study provides a reduction plan for meat consumption, which takes into account observed dietary habits of the French population, inorder to achieve acceptable dietary options at each steps.

Discover more below through our new infographic:

YINI - Infographic - meat reducation - part 1

YINI - Infographic - meat reducation - part 2

YINI - Infographic - meat reducation - part 4YINI - Infographic - meat reducation - part 5YINI - Infographic - meat reducation - part 6YINI - Infographic - meat reducation - part 7YINI - Infographic - meat reducation - part 8

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11 Sep 2023
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5 min read
Benefits for planet health Children

Back to school: how kids can lead the way to sustainable healthy eating

back to school children children's diet sustainable healthy diets teaching
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The wildfires raging across the world this summer have served as a stark reminder of the need to curb our impact on the planet. High on the list of priorities is to achieve a sustainable food system that is friendly to the environment while providing healthy nutrition and food security for the future – at the same time considering all the social factors tied in with our food supply.

Increasingly, it seems that the younger generation is in the driving seat for change, including bringing about the switch in food choices that we must make as a population.

But how are youngsters learning about these important choices, and what’s the best way to empower them with the knowledge they need? That’s what a group of nutrition scientists set out to explore (1).

Why focus on kids?

The urgent need to adopt sustainable diets is beyond doubt (2). But consumer understanding of what a sustainable healthy diet is remains unclear; raising awareness through education is essential to help people make well-informed choices (3). That’s where teaching children can make a big difference, say researchers.

Timely teaching can help shape children’s lives during the early critical years when their eating habits are still evolving (4). When kids learn about healthy and sustainable eating habits, they also share this knowledge with their families and communities, creating a positive ripple effect (5).

Recognising that children can be powerful agents for change, researchers from the International Hellenic University in Greece carried out a review of studies to see how we’re teaching our kids about sustainable healthy diets, and to identify any gaps and opportunities for future interventions.

The researchers scoured through scientific databases and found 13 studies of activities aimed at teaching children about sustainable diets. These included activities in over 50 schools involving nearly 5,000 children aged 3 to 18 years, with primary school-aged children being most represented across the studies. Most studies were in Europe, with others in the USA, Asia, and Australia.

‘Current sustainable healthy diet interventions targeting primary school-aged children vary in the type of activities, the sustainability content covered and the assessment method applied to evaluate their impact.’  – Patra E, 2023

The good and the bad of teaching about sustainable healthy eating

The good news revealed by the review is that children all around the world are being taught about sustainable healthy eating, with a variety of fun and creative approaches being taken. The not-so-good news is that it’s difficult to compare the success of these activities due to the varying design of the studies.

Most of the activities fell into one of three categories:

Classroom sessions

  • Activities aimed to raise awareness on the topic of nutrition and/or sustainable diets
  • lessons for the students
  • Teacher training sessions

Fun activities

  • Creative activities for kids, such as school gardening, poster making,
  • Field trip and visits to local farms,
  • Interactive plays

Dietary changes

  • Changes to school meals so that they are more sustainable, vegetarian-only meal options, and locally sustainable school lunches following nutritionist advice

The activities focus mainly on food waste – essential for cutting down on wasted resources in producing food – and diet quality for balanced and nutritious diets. However, little attention is given to social and economic factors, also key parts of a sustainable diet.

Consistency is key to successful learning about sustainable healthy eating

The review found that the studies have used a variety of ways to assess the impact of each educational activity. They’ve tended to have different indicators of a sustainable healthy diet and different ways of measuring them, making it tricky to compare results across studies.

Highlighting the need for consistency in the definitions and measurements of such learning activities, the researchers call on policymakers to make standardising indicators of a sustainable healthy diet a top priority, reflecting all aspects of sustainable food systems. It’s essential to align efforts, so we can truly understand the impact of our interventions, the researchers stress.

‘Future interventions that include primary school-aged children should address a greater scope of sustainable healthy diet indicators and their respective dimensions.’ – Patra E, 2023

What is a sustainable healthy diet?

You might be wondering, what exactly are sustainable healthy diets. Well, they’re about more than just eating your vegetables. Sustainable healthy diets take into account the bigger picture of how our food choices affect the environment, the economy, our society, and our health and well-being (1):

  • Environment: Low environmental impact, preserving biodiversity and natural resources
  • Economy: Affordable and accessible for all
  • Society: Culturally acceptable and suited to local food habits
  • Health & well-being: Composed of foods meeting energy and nutrition needs

Think of it as a win-win situation where we eat in a way that’s not only good for us but also for the planet.

Find out more: read the original article.
Source: (1) Patra E, Kokkinopoulou A, Pagkalos I. Focus of Sustainable Healthy Diets Interventions in Primary School-Aged Children: A Systematic Review. Nutrients. 2023 May 25;15(11):2460. doi: 10.3390/nu15112460.
Additional references:
(2) FAO; WHO. Sustainable Healthy Diets – Guiding Principles Rome. 2019. Available online: .
(3) Aldaya MM, Ibañez FC, Domínguez-Lacueva P, et al. Indicators and Recommendations for Assessing Sustainable Healthy Diets. Foods. 2021 May 2;10(5):999.
(4) Story M, Nanney MS, Schwartz MB. Schools and obesity prevention: creating school environments and policies to promote healthy eating and physical activity. Milbank Q. 2009 Mar;87(1):71-100.
(5) Abderbwih E, Mahanani MR, Deckert A, et al. The Impact of School-Based Nutrition Interventions on Parents and Other Family Members: A Systematic Literature Review. Nutrients. 2022 Jun 9;14(12):2399. 
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04 Sep 2023
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6 min read
Athletes Gut Health

Is there a link between physical activity and microbiota?

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A sedentary lifestyle is one of the top ten causes of death in the world. It increases risk factors for non-communicable diseases such as cancer, diabetes and cardiovascular diseases. The World Health Organization recommends to practice regular physical activity for a healthy living. Physical activity can sometimes be even more effective than medication and contribute to prevent or cure a wide range of diseases, such as type 2 diabetes, obesity, or atherosclerosis for example. It may have some benefits on gut health and microbiota.

Muscles and exercises

The human body is made up of three types of muscles:

  • skeletal muscles, which are controlled by the individual’s will. These are the ones that are stimulated during physical activity such as running or daily actions
  • Cardiac muscles and
  • Smooth muscles, found in the blood vessels and the intestine, for example, which contract independently of the individual’s will.

During a physical activity, the contraction of the skeletal muscles results in the production of a number of health-promoting substances. These substances (cytokines, myokines, growth factors) can have a remote action on other tissues or organs. The beneficial effects of regular physical activity include especially an increase in energy expenditure and anti-inflammatory and antioxidant actions.

Benefits for everyone!

Apart from the benefits associated with reducing excess body fat in situations of overweight or obesity, for example, physical activity also helps prevent high blood pressure, and cardiovascular diseases. In addition, mobilizing muscles helps in case of altered capacity to metabolize both sugars (insulin resistance, diabetes) and fats (high levels of cholesterol or triglycerides in the blood, atherosclerosis).

These effects are also beneficial to people suffering from certain diseases affecting the liver (non-alcoholic fatty liver or alcoholic fatty liver) or the intestine (irritable bowel syndrome). In addition, certain forms of cancer, but also anxiety states and mood disorders, including depression, could be reduced by regular physical activity.

Finally, benefits of physical activity can be extended to age-related pathologies such as sarcopenia (loss of muscle quantity and quality). Moreover, staying active on a regular basis would act to prevent the risk of cognitive disorders or dementia.

An active and balanced lifestyle is good for our intestinal health

An active lifestyle and adapted physical activities may have beneficial effects on intestinal function. For example, the time of intestinal transit is reduced. As a result, the contact of possible pathogens with the mucus layer lining the intestinal walls is lowered and, ultimately, the incidence of chronic inflammatory bowel disease and colon cancer is reduced.

However, in case of excess, abdominal symptoms such as bloating, nausea, stomach cramps or diarrhea are notable, especially in high-level athletes. These symptoms can be explained by the increase in internal body temperature, dehydration, excessive use of supplements or anti-inflammatory drugs but also anxiety or a diet rich in simple carbohydrates. These factors can damage the tight junctions between the cells of the intestinal wall and cause a pro-inflammatory response. There would also be an increased permeability to bacteria and toxic substances negatively affecting the immune response.

A distinction must be made between the healthy population and patients with chronic gastrointestinal diseases and disorders. In the latter group, more studies are needed to clarify the likely consequences of prolonged intense exercise on health status.

Physical activity and gut microbiota: a bidirectional relationship

The skeletal muscles and the intestine also engage in a fruitful dialogue. This “gut-muscle axis” has important effects on health and on the body’s physical and athletic capacities, and the ability of the microbiota to regulate skeletal muscle tissue at a distance. Alteration of the gut microbiota due to aging may, through various mechanisms, alter muscle functions. One of the underlying mechanisms would be an increase in intestinal permeability due to microbial alterations. This would result in an increased flow of microbial products into the bloodstream, triggering pro-inflammatory signals. One consequence could be structural alterations in muscles, with a subsequent loss of their functional capacity. Inevitably, these conditions would lead, especially in the elderly, to a decrease in quality of life.

It has therefore become clear that the gut microbiota can affect muscle function. As for the impact of physical activity on the microbiota, it would contribute to positive changes in terms of gastro-intestinal health.

Physical exercises would influence the diversity and relative quantities of bacterial species, even in different nutritional contexts, and modulate the balance of interactions between the host and his microbiota.

Physical exercise would promote a greater diversity of intestinal microbiota, associated with a decreased incidence of high BMI and a lowering risk of metabolic and degenerative diseases. Moreover, a balanced microbiota has a positive impact on the whole body. Thus, the favorable influence of physical activity could improve not only intestinal health, but also many other bodily functions.

The physical activity implies a wide variety of biological responses, including interactions with the brain-gut-microbiota axis, metabolic diet-microbiota-host interactions, and neuroendocrine and neuro-immunological interactions.

Probiotics and prebiotics for athletes?

Scientific studies suggest that consumption of prebiotics and probiotics may help preserve and promote optimal health in athletes by improving metabolism, antioxidant and immune defenses or barrier functions. Daily probiotic supplementation may limit the exercise-induced reduction in the amino acid tryptophan levels. As a result, it could decrease the incidence of upper respiratory tract infections. Furthermore, daily intake of two probiotic strains (Bifidobacterium breve BR03 and Streptococcus thermophilus FP4) would appear to have an anti-inflammatory effect and allow an attenuation of the decline in performance after traumatic muscle work.

In conclusion, consuming prebiotics or probiotics could be a safe and effective way to improve metabolism, immune system, and barrier function. It promotes the proliferation of specific bacteria, such as Bifidobacteria or Lactobacillus, and the production of metabolites, such as short-chain fatty acids. However, further studies are needed to properly assess the dose and type of prebiotics or probiotics needed.

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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