Selected for you this week: the big difference between regular and Greek yogurt, explained by Dairy Council of California.
Greek-style yogurt is a strained Yogurt with ultra-thick texture from being strained three times (two times for regular yogurt), removing most of the liquid (called whey). This process also makes greek yogurt higher in protein and lower in sugar than regular yogurt.
We gladly present you the official program and scientific topics of the YINI symposium during the congress of FENS 2015 in Berlin:
| 22 October 2015 |
Yogurt consumption benefits: global findings & perspectives |
|
|
16.30 h |
Yogurt consumption for a healthier diet and lifestyle: overview from cohorts from different countries and continents |
Angelo Tremblay |
| Yogurt & weight: new insights on the evidence | Richard Atkinson | |
| Yogurt & diabetes : overview of the recent epidemiological studies |
Jordi Salas | |
|
18.00 h |
End and conclusion | Ranaan Shamir Andrew M. Prentice |
Corn & Basil Cakes:
To make the grilled corn, wrap corn with aluminum foil and grill, turning occasionally, until corn kernels begin to brown on all sides. To cut kernels, wait for corn to cool. Stand ears of corn on one end and slice kernels off with a sharp knife.
All type of diabetes are on increase, type 2 diabetes in particular.
The number of people with diabetes will rise by 55% by 2035.
The International Osteoporosis Foundation launched a new video for World Osteoporosis Day on the 20th of October 2015: Serve Up Bone Strenght!
During the event, the international guest speakers will review the latest research findings on the benefits of yogurt consumption:
| 22 October 2015 |
Yogurt consumption benefits: global findings & perspectives |
|
|
16.30 h |
Yogurt consumption for a healthier diet and lifestyle: overview from cohorts from different countries and continents |
Angelo Tremblay |
| Yogurt & weight: new insights on the evidence | Richard Atkinson | |
| Yogurt & diabetes : overview of the recent epidemiological studies |
Jordi Salas | |
|
18.00 h |
End and conclusion | Ranaan Shamir Andrew M. Prentice |
Selected for you: A healthy lifestyle may contribute to the prevention of osteoporosis. Especially for older people, daily yogurt consumption contributes to calcium intake, which benefits bone health.
Prof. Tremblay, obesity specialist at the University of Laval in Canada, reviewed the mechanisms of yogurt consumption contributing to weight control and restriction. As a nutrient-dense food, yogurt has a low energy density and benefits satiation, energy balance and body composition.
According to previous research, yogurt facilitates the regulation of energy balance in many ways: As part of a healthy lifestyle, substituting less healthy, high-calorie snacks by yogurt can reduce the intake of energy-dense foods. Moreover, a high intake of dairy calcium is found to be negatively associated with the consumption of carbonated and other sweetened beverages.
Calcium and high-quality proteins in yogurt positively affect satiation and appetite control. High-protein yogurt (24g proteins/serving) reduced hunger, increased fullness and delayed food intake, compared to no-snacking or the consumption of low-protein snacks. In addition to these health benefits, a low calcium intake is also associated with decreased fat oxidation and higher intestinal fat absorption.
The flexibility of yogurt’s structure or food matrix positively affects the energy metabolism, independently of its nutrients, such as added fiber or sugar. Milk and yogurt consumption positively impact appetite-reducing hormones GLP 1 and PYY in the blood. Lastly, probiotics in yogurt improve the quantity and diversity of gut microbiota, which mediate changes in lean and fat body mass.
A Korean study examined the protective effect and mechanisms of fermented dairy products, including yogurt, on the risk for metabolic syndrome in adults.
High blood pressure, carbohydrate or lipid metabolism disorders and abdominal obesity are associated with the metabolic syndrome, which increases the risk for type 2 diabetes and cardiovascular disease. 33% of men and 26% of women in Korea are affected by the metabolic disorder. Dairy products are traditionally not often consumed in this region.
The Korean National Health and Nutrition Examination Survey (KNHANES) assessed the link between fermented dairy consumption and the prevalence of metabolic syndrome, taking into account socioeconomic factors, lifestyle health and general diet, among 4,863 adults (1,993 men and 2,869 women) over 19 years of age, during two months.
The group of high dairy consumers (min. one daily serving) mainly consisted of young and high educated women, who limited consume alcohol and tobacco and with a relatively high-calorie diets, rich in lipids and calcium. High consumption of milk & yogurt was associated with lower BMI, waist size, blood pressure, fasting blood sugar, triglycerides and with higher HDL-cholesterol.
Yogurt in particular, significantly benefits fasting glucose (0.89), HDL-C (0.72) and the risk of metabolic syndrome (0.71). Possible protective mechanisms in yogurt are: benefits for lipid metabolism, lactic bacteria resistant to bile may limit the absorption of cholesterol, a healthier overall eating and lifestyle habits (more fiber and calcium) among yogurt consumers.
Serves: 8
