The Russian Longitudinal Monitoring Survey was used to compare nutrient and anthropometric profiles between consumers and non-consumers of fermented dairy, including yogurt. Dietary and anthropometric data of 72,400 Russian adults were collected using cross-sectional surveys during household interviews in 10 waves across 18 years. National food composition tables were used to analyze the macro-and micro-nutrients of dairy sub-categories: drinking milk, fermented dairy (yogurt, kefir and local products), curd and hard cheese.
Yogurt reduces obesity risk in adult women
During the study, yogurt consumption increased from 0.9g to 8.6g per day over the last 18 years, but decreased with age, with the minimum values for older adults (>60 years). Yogurt consumers had a higher intake of calcium, vitamin B2, protein, total fat and energy (+100 kcal for women and +260 kcal for men). A logistic regression analysis showed that yogurt consumption positively influences BMI in adult women, but not for men, compared to non-consumers.
Source: Martinchik, A. et al., FASEB Journal, April 2015, Vol 29(1), supplement 734.6
