Weight management

The preventive effect of fermented dairy on metabolic disorders


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.

Beneficial mechanisms in yogurt

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.

 Source: Kim J (2013) Dairy food consumption is inversely associated with the risk of the metabolic syndrome in Korean adult, J Hum Nutr Diet, Vol 26(1), pp. 171–179.

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