Fermented food

Yogurt and milk research: what happened in 2016?

Yogurt and milk research : what happened in 2016?

Since 2012, every year, The French Dairy Board, CNIEL, continuously monitors the publishing of scientific studies on the health benefits of dairy products. This new compilation presents an overview of the scientific advances, related to the health benefits of milk, cheese, yogurt and milk fat.

What’s new doc?

Each year, positive scientific studies about the effects of dairy products on health are published in the scientific literature. The CNIEL performs a continuous watch on these subjects. The conclusion of this overview is an easily shareable and practical tool: “The Bestof”. This year’s edition (based on 2015 most relevant studies) covers topics, such as milk aversion, milk and athletic performance, the role of cheese in cardiovascular disease or the quality of the composition of milk fat.

During the last 3 years, the science of yogurt is associated with major scientific advances. And the 2015 review is no exception to the rule! This Bestof compiles studies about the impact of yogurt in the prevention of type 2 diabetes and weight control. Some important yogurt studies also focused on bone health.

Yogurt enrichment: an effective approach to bone health

Along the studies on yogurt and bone health, a new French-Swiss study and a Belgian study focused in particular on vitamin D enrichment of yogurt. The French-Swiss study followed 48 English women (73,4 years old on average) living independently in their own homes. Results showed that the daily consumption of 2 fortified yogurts for 3 months, providing 520 mg of Ca and 10 μg (400 IU) of vitamin D3 daily, increased serum vitamin D levels, compared to a standard yogurt. This indicates the slowing of bone resorption, and therefore also a decrease in bone fragility.

The Belgian study confirmed that vitamin D supplementation of yogurt is a cost-effective strategy to prevent bone fractures in post-menopausal women, compared to traditional medicinal supplementation. In particular, its results showed that one serving of yogurt per day, provides the best cost-effectiveness ratio for women over 70, as well as for those with low bone mineral density or vertebral fractures. Both clinical trials substantiated the usefulness of a nutritional approach, like yogurt, to prevent the acceleration of bone turnover in women at risk of fragility fractures.

Find here the original document.

Best of 2016 – A theme-based publication of the scientific and technical affairs division of CNIEL aimed at professionals in the dairy industry.

Bonjour JP et al. Journal of Nutrition and Health Aging. 2015; 19: 563-9.

Ethgen O et al. Osteoporosis International 2016; 27 : 301-8

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