In case you could not make it to FENS 2015 in Berlin, you can find here a detailed press release of our scientific YINI symposium on yogurt consumption benefits.

Yogurt is commonly recognized as a healthy food and is part of the diet of many people worldwide. Current research shows that yogurt consumption can be viewed as a signature of a healthy diet and lifestyle. These findings were highlighted in the workshop entitled “Yogurt consumption benefits: global findings & perspectives” led by the Yogurt in Nutrition Initiative for a Balanced Diet (YINI) held on October 22 during the 12^th FENS European Nutrition Conference.

Chaired by Prof. Raanan Shamir (Faculty of Medicine, Tel Aviv University, Israel) and Prof. Andrew Prentice (MRC International Nutrition Group, London School of Hygiene & Tropical Medicine, UK), the speakers reviewed the latest research findings on the potential benefits of yogurt consumption on the nutritional quality of the diet, on maintaining a healthy body weight as well as on reducing the risk of developing Type 2 diabetes.

Dr. Angelo Tremblay (PhD at the Department of Kinesiology, Laval University, Canada) presented an overview of key findings from observational cohort studies conducted on different continents (North & South America and Europe). These findings tend to show that yogurt consumption is associated with a healthy eating pattern and lifestyle. What data supports this conclusion?

• Concerning nutritional content? Yogurt consumers have a greater intake in key nutrients, such as minerals (calcium, potassium, magnesium, zinc), vitamins (vitamin B2, B12, D) and protein, as well as a lower intake of total and saturated fat^[1],[2], compared to non-consumers.
• About food intake? Among children, frequent yogurt consumers have significantly better diet quality than infrequent consumers do. Specifically, they consume more fruit, whole grains, and milk, indicating a better compliance to the dietary guidelines^[3].
• About eating behaviors? Yogurt consumers tend to eat less fast food, French fries and fried foods, processed and red meats, pizza, snacks, regular soft drinks or alcohol^[4].

These results suggest that yogurt consumption is associated with an improved diet quality.

Next, Dr. Richard Atkinson (Physician at the Department of Pathology, Virginia Commonwealth University, US) discussed findings of a recent systematic review^[5] investigating in particular the association between yogurt consumption and weight gain. A review of seven cross-sectional studies that included more than 14,000 participants showed a beneficial association of yogurt consumption on one or more body weight/composition measures (body weight, BMI, percent body fat, percent lean body mass, waist circumference or composite measures of the above weight-related outcomes). Regular yogurt consumption was associated with less weight gain over time, which resulted in a better BMI^5,[6]. More specifically, individuals who ate yogurt regularly – at least 7 servings per week – had at least a 20% lower risk of becoming overweight or obese[7]. Based on these facts, Dr. Atkinson concluded that the evidence is suggestive that yogurt as part of a weight maintenance or weight loss program will have a benefit.

Lastly, Dr. Jordi Salas-Salvadó (PhD Human Nutrition at the Faculty of Medicine and Health Sciences, Rovira i Virgili University, Spain) focused on the potential role of yogurt consumption in the prevention of type 2 diabetes (T2D). He reviewed recent published evidence supporting that frequent yogurt intake is consistently and negatively associated with the risk of T2D in young, middle-aged as well as elderly individuals and that this association was independent of the fat content of the diet^[8],[9]. For example, a 17% lower reduction in diabetes incidence was observed in those consuming 3 or more servings of yogurt per week⁸. Furthermore, substitutions of one serving of “unhealthy” snacks, such as combination of biscuits and chocolate or whole grain biscuits and homemade pastries, with one serving of yogurt per day was also associated with a reduction in T2D incidence⁹. Overall, these observations suggest that regular consumption of yogurt is associated with lower risk of developing Type 2 diabetes.

Last, but not least, recent studies, conducted in different countries on different continents, show, according to Dr. Angelo Tremblay, that yogurt consumption could also be associated with a healthier lifestyle. Indeed, adult yogurt consumers are 40% more likely to be physically active (≥ 2h/week) and are 30% less likely to smoke than non-yogurt consumers are^[10]. Yogurt consumers (≥ 4 times/week) have a better knowledge of the relationship between food and health than those who do not eat yogurt^[11],[12].

 In summary, yogurt consumption is linked to better diet quality, better weight management, lower risk of developing diabetes, and a more active lifestyle, suggesting that regular yogurt consumption may provide many nutritional and health benefits.

References:

^[1]Keast DR, et al. Associations between yogurt, dairy, calcium, and vitamin D intake and obesity among U.S. children aged 8-18 years: NHANES, 2005-2008. Nutrients 2015; 7(3):1577-93.

^[2]Wang H, et al. Yogurt consumption is associated with better diet quality and metabolic profile in American men and women. Nutr Res 2013; 33(1):18-26.

^[3]Zhu Y, et al. The associations between yogurt consumption, diet quality, and metabolic profiles in children in the USA. Eur J Nutr 2015; 54(4):543-50.

^[4]Cormier H, et al. Association between yogurt consumption, dietary patterns, and cardio-metabolic risk factors. Eur J Nutr 2015 Mar 15.

^[5]Eales J, et al. Is consuming yoghurt associated with weight management outcomes? Results from a systematic review. Int J Obes (Lond). In press

[6]Mozaffarian D, et al. Changes in diet and lifestyle and long-term weight gain in women and men. N Engl J Med 2011; 364(25):2392-404.

[7]Martinez-Gonzalez MA, et al. Yogurt consumption, weight change and risk of overweight/obesity: the SUN cohort study. Nutr Metab Cardiovasc Dis 2014; 24(11):1189-96.

^[8] Chen M, et al. Dairy consumption and risk of type 2 diabetes 3 cohorts of US adults and an updated meta-analysis. BMC Med 2014; 12:215.

^[9] Díaz-López A, et al. Dairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risk. Eur J Nutr 2015 Feb 7.

^[10] D’Addezio L, et al. Sociodemographic and lifestyle characteristics of yogurt consumers in Italy: Results from the INRAN-SCAI 2005-06 survey. Med J Nutrition Meta 2015; 8(2):119-29.

^[11] Possa G, et al. Probability and amounts of yogurt intake are differently affected by sociodemographic, economic, and lifestyle factors in adults and the elderly-results from a population-based study. Nutr Res 2015; 35(8):700-6

^[12] Fisberg M, et al. Lifestyle of Brazilian Adults: Consumers and non consumers of yogurt. FASEB J 2015; 29(1), suppl 734.12

Prof. Raanan Shamir (Faculty of Medicine, Tel Aviv University, Israel) and Prof. Andrew Prentice (MRC International Nutrition Group, London School of Hygiene & Tropical Medicine, UK) coordinated the event and the international guest speakers presented the latest research findings on the potential benefits of yogurt consumption on the nutritional quality of the diet, on maintaining a healthy body weight as well as on reducing the risk of developing Type 2 diabetes.

• Dr. Angelo Tremblay (PhD at the Department of Kinesiology, Laval University, Canada) presented an overview of key findings from observational cohort studies conducted on different continents (North & South America and Europe). His study results suggest that yogurt consumption is associated with an improved diet quality.

• Dr. Richard Atkinson (Physician at the Department of Pathology, Virginia Commonwealth University, US) discussed findings of a recent systematic review investigating in particular the association between yogurt consumption and weight gain: the evidence is suggestive that yogurt as part of a weight maintenance or weight loss program will have a benefit.

• Dr. Jordi Salas-Salvadó (PhD Human Nutrition at the Faculty of Medicine and Health Sciences, Rovira i Virgili University, Spain) focused on the potential preventive role of yogurt consumption in diabetes. His observations suggest that high yogurt intake is associated with a lower risk of developing Type 2 diabetes.

Download here the official YINI press release of FENS 2015

Read here more on our guest speakers at FENS 2015 in Berlin

In the place of all that mayonnaise, use 2% of Greek yogurt. You will not miss the mayonnaise! For the chutney, use the Dalmatian fig jam. The little seeds in it lend a delicious crunch to the salad, while the jam itself gives a sweetness that pairs magically with the rest of the ingredients.

 Ingredients for 4 servings:

• 3 boneless skinless chicken breasts, roasted or BBQ’d plain
• 1/2 cup plain 2% Greek yogurt
• 1/4 cup mayonnaise
• 1-2T Dalmatian fig jam
• 2 green onions chopped
• Cube the chicken breasts into 1//2-3/4 inch pieces and place into a bowl.
• Add the remaining ingredients and mix to coat the chicken
• Serve in a sandwich, on a salad, or on its own.

Author: Abby Langer

Selected for you this week: An overview of great-tasting ways to use low-fat milk daily.

Low-fat milk products are a delicious and healthy choice for you and your family, it contains the same important nutrients as whole milk—calcium, protein, vitamins and minerals—yet is lower in fat and calories too!

Source : Dairy Council of California

Jordi Salas-Salvadó is a professor of Human Nutrition and Bromatology for the Faculty of Medicine and Health Sciences at the Rovira i Virgili University in Spain. He is well known for his expertise and research lines in human clinical trials evaluating the effect of diets and dietary
compounds on obesity, type 2 diabetes mellitus, metabolic syndrome and cardiovascular disease.

Based on your latest research results, can you describe the role of dairy consumption in reducing the risk of Type 2 Diabetes, more specifically for elderly at high cardiovascular risk? And what is the effect of increased yogurt consumption as a healthy snack?

In our study conducted in elderly Mediterranean population at high cardiovascular risk, we observed that a high consumption of dairy products was associated with decreased risk of type 2 diabetes, being the consumption of low-fat dairy products, mainly low-fat milk and both low-fat and whole-fat yogurt, the main contributors to this association. However, which of the components from dairy products may be responsible for these possible positive effects on diabetes in older adults at high cardiovascular risk is not clear yet, neither are the mechanisms behind these effects. Dairy products contain protein with high biological value and essential amino acids, and are a major source of calcium, phosphorous, potassium, magnesium, and vitamins [A, D (fortified dairy), B₂, B₁₂, and menaquinones].  These macro- and micro-nutrients may individually, or synergistically, protect against type 2 diabetes by favorably affecting known risk factors or precursors of the disease such as body weight, hypertension, and abnormal glucose homeostasis.

Regarding yogurt consumption, our study showed that yogurt intake was strongly associated with a lower risk of type 2 diabetes. The reason for the reduction in the risk of diabetes associated with yogurt consumption remains unclear. Apart from supplying valuable dairy nutrients, yogurt may also exert beneficial probiotic effects. Although yogurt and milk are nutritionally comparable, the processes of manufacturing, addition of ingredients, and fermentation improve the nutritional value of yogurt and provide it with unique properties that enhance the bioavailability of some nutrients. Therefore, yogurt may be considered as a healthy snack and its consumption may help to ameliorate some of the most common nutritional deficits and related complications in older adults.

According to your research, what mechanisms drive the inverse association between yogurt consumption and the risk of Type 2 Diabetes? And what is the difference in the preventive effect of yogurt on metabolic diseases, compared to other dairy products, such as cheese?

As previously answered, the mechanism of inverse relation between yogurt and type 2 diabetes is not known. Yogurt has been hypothesized to protect against type 2 diabetes because of their high content of calcium, magnesium, vitamin D and whey proteins, which all them may reduce body fat and insulin resistance, while having a potential benefit on diabetes.  Other postulated mechanisms include the satiating effect of some dairy proteins and fats, which may help in maintaining a lower energy intake and decreasing weight and obesity risk, an important mediator in type 2 diabetes development. Another potential mechanism is that some dairy proteins are also known to be insulinotropic, thus contributing to the reduction in diabetes risk. Furthermore, it should be taken into account the probiotic beneficial effects of yogurt on health as a result of the live microorganisms it contains.

On the other hand, although cheese and yogurt are two fermented dairy products with similar composition, currently, the effect of cheese on development of CVD and metabolic diseases is a topic with much debate and the results of different studies are inconsistent. While some studies have shown an adverse effect of cheese on CVD risk factors, others could not find any association. Differences in the study design, studied population, dietary assessment tools used, disparities in the combination of different types of cheese, and/or the inability to distinguish between them may explain the conflicting results. The deleterious effect of cheese may be the result of its higher energy density and compared with yogurt or other dairy products. Furthermore, cheese has high level of sodium compared with other dairy products, which may also trigger excessive intake of high-calorie beverages.

Stay tuned for part II of the interview!

Read more about the research of Prof. Jordi Salas-Salvadó

With type 2 diabetes in particular, it is advisable to avoid an excessive postprandial glycaemic response. In this respect, the glycaemic index (GI) which expresses the speed and intensity of the glycaemic response after eating a particular food is very useful. However, the glycaemic load (GL) is even more relevant; in addition to the GI, this takes into account the amount of carbohydrate actually consumed.

A comparison of the glycaemic loads of various snacks, such as a piece of cake, a biscuit, a dessert or a yogurt, reveals the advantages of eating yogurt: the glycaemic load of 200 g of yogurt is clearly lower than the GL of smaller servings of other types of food.

 Source: Foster-Powell K et al. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 2002;76:5–56.

 Source: Everyday Health – Diana Rodriguez