Cardiovascular health

Yogurt consumption associated with a lower risk of metabolic syndrome


Spanish researchers found that yogurt consumption may decrease the risk of metabolic syndrome in an elderly Mediterranean population.

This prospective study evaluated the association between total and different subtypes of dairy products and the incidence of metabolic syndrome (MetS) in Mediterranean elderly at high cardiovascular disease (CVD) risk. Data of 1868 men and women (55-80 years), with no initial indication of MetS, were used. The researchers determined anthropometric, blood chemistry variables and dietary habits by using food frequency questionnaires, containing 137 items.

Reduced risk in Mediterranean elderly

After a follow-up of 3,2 years, they showed a reduced risk for a higher consumption of low-fat dairy (HR: 0,72), low-fat yogurt (0,73), whole-fat yogurt (0,78) and low-fat milk (0,80) in an elderly Mediterranean population at high CVD risk. The authors conclude that total yogurt consumption, independently from low-fat or whole-fat yogurt, is associated with a lower risk of metabolic syndrome. Only cheese demonstrated an increased risk of MetS (1,31).

Reference: Babio N. et al., Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population, The Journal of Nutrition August 2015.

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