Health Benefits Of Yogurt Research Articles

Health Benefits of Yogurt - An Ideal Probiotic: A Review

Health Benefits of Yogurt - An Ideal Probiotic: A Review

The Value of Yogurt and Its Function in Health Care

Yogurt is a dairy product that is high in nutritional content. Yogurt is high in protein, calcium, vitamins, and probiotics, making it beneficial to the human body. Consuming Lactobacillus-containing yogurt can help to enhance the intestinal environment and preserve intestinal flora equilibrium. Yogurt contains micronutrients that can boost the human body's innate immune system and reverse immunological weakness. Yogurt contains lactic acid, which can help to eliminate dangerous germs and improve digestion. Yogurt's phytosterols can help decrease blood cholesterol levels. Drinking yogurt can also help lactose-intolerant patients avoid the symptoms of lactose intolerance. Yogurt is a potential cancer treatment because it inhibits carcinogens and decreases inflammation. Patients suffering from diarrhea can minimize the frequency and duration of their symptoms by consuming yogurt. Yogurt can also help with chronic intestinal constipation in youngsters and constipation in pregnant women, especially when combined with bifidobacterium longum. The improved serum levels of total cholesterol and LDL cholesterol after consuming probiotic-containing yogurt suggest that the yogurt could be used to treat nonalcoholic fatty liver disease. The nutritional value and health benefits of yogurt were summarized in this article.

Studies on Development of Fibre Rich Probiotic Frozen Yogurt

Background: Yogurt is one of the most popular fermented dairy products worldwide which has great consumer acceptability due to its health benefits other than its basic nutrition. Yogurt is a rich source of calcium in bio-available form and also acts as a probiotic carrier food. Yogurt is reported to be beneficial for the treatment of Inflammatory Bowel Disease (IBD) that includes gastrointestinal disorders. Because of these known health benefits of yogurt, consumer demand for yogurt and yogurt related products has been increased and became the fastest growing dairy category in the global market. Notably, India ranks first in psyllium husk (isabgol) production and is the sole supplier of seeds and husk in the international market. Among medicinal plants, psyllium is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. Methods: The present investigation indicates utilization of acid modified psyllium husk for the preparation of probiotic frozen yogurt. The prepared probiotic frozen yogurt was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic frozen yogurt was prepared from 1 liter buffalo milk, 10 gm sugar and 0.5 gm of acid modified psyllium husk (0.60% HCl in the ethanol solvent with ratio of 1:7). The probiotic culture (107, 108, 109 cfu/gm) containing equal proportions of Lactobacillus acidophilus and Lactobacillus plantarum were added in encapsulated form. It was then stored at refrigerated conditions at 4°C for 8 hours. Result: The organoleptic evaluation of probiotic frozen yogurt was carried out. As per the score of 9-point hedonic scale, probiotic frozen yogurt prepared with 10 per cent encapsulated probiotic culture (109 cfu/gm and 5 per cent each of Lactobacillus acidophilus and Lactobacillus plantarum) and 0.5 gm of acid modified psyllium husk had shown maximum consumer acceptability (8.7) among all samples.

Health benefits of yogurt among infants and toddlers aged 4 to 24 months: a systematic review.

Health benefits of yogurt are well documented in adults and older children, but less is known about the effects of yogurt in infants and toddlers (aged 4 to 24 months). The aim of this qualitative systematic review was to assess the effects of yogurt and fermented milk products on the health of infants and toddlers. PubMed was searched for English-language papers. No date restrictions were applied. Randomized controlled trials, observational studies, and prospective cohort studies were included. Systematic or narrative reviews, conference abstracts, and dissertations were excluded. In total, 1624 abstracts were screened, of which 1614 were excluded. Full texts of the remaining 10 abstracts were independently reviewed by both authors, who reached consensus about relevance, methods, findings, quality, and conclusions of the included studies. The included studies (published between 1987 and 2017) were heterogeneous with respect to sample size, study population, and type of yogurt used. Five of six studies showed a positive effect of yogurt consumption on infectious diarrhea. Two studies reported a positive effect on gut microbiota composition. Two cohort studies reported a positive effect on reducing the incidence of atopic dermatitis, one of which also reported a positive impact on food sensitivity. Published evidence, much of it decades old, supports a health benefit of yogurt consumption in infants and children. New short- and long-term studies are needed to better evaluate the impact of yogurt consumption in contemporary settings.

Introduction to the Fifth Global Summit on the Health Effects of Yogurt.

The purpose of the Second Global Summit on the Health Effects of Yogurt was to review and evaluate the strength of current scientific knowledge regarding the health benefits of yogurt. To begin, the historical and current patterns of yogurt consumption were reviewed. Then, the evidence base for the benefits of yogurt for maintaining health throughout the life cycle, including optimal body composition, and for reducing the incidence of chronic diseases such as obesity, type 2 diabetes mellitus, and cardiovascular disease was presented. Speakers also discussed the emerging evidence for a link between gut microbiota and health, with a focus on the gut–brain axis and early programming. To conclude, the role of dairy products in a sustainable diet was presented, taking into account both nutritional and environmental factors. On 30 April 2014, the Second Global Summit on the Health Effects of Yogurt was held as a satellite symposium to the 2014 Experimental Biology meeting. The symposium followed the successful First Global Summit that was held in Boston, Mass., in April 2013, organized by the Yogurt in Nutrition Initiative, which was established in 2012. As stated in the proceedings of that meeting, “the overall mission of the Yogurt in Nutrition Initiative is to advance scientific knowledge on the health benefits of yogurt and to broadly disseminate that information.”1 Indeed, the first and second global summits were constructed to identify and review the existing science on the health benefits of yogurt and to disseminate this knowledge. At the 2014 summit, Dr. Fisberg2 reviewed the history of yogurt and reminded the audience that yogurt has been a part of the human diet for thousands of years and was consumed by a diverse group of nations and ethnic groups. Yogurt consumption appeared in Turkish literature in the 11th century. In fact, Genghis …

Yogurt, Its Relationship to Cardiometabolic Outcomes, and Patterns of Consumption

Regular yogurt consumption has been associated with significant health benefits, including reducing weight gain and preventing obesity, prevention of diabetes, and improved overall diet quality. While yogurt has been aggressively marketed in recent years and consumption has increased, little is known about consumers of yogurt, including their health characteristics and nutrition attitudes and related behaviors. Our purpose was to summarize clinical studies on the health benefits of yogurt and also to report the results of an analysis of market research data on patterns and trends in consumption. A number of observational studies have reported associations of higher yogurt consumption with lower rates of obesity, weight gain, and diabetes. We analyzed detailed dietary intake surveys for 9560 adults and children. Women are more likely to be yogurt consumers than men (49.3 vs. 29.6%). Compared with non-consumers, consumers are more affluent and highly educated. 28.9% of yogurt consumers were obese, compared to 34.7% of non-consumers (p = 0.014). Consumers were more likely to be dieting at the time of the survey (22.9 vs. 17.7%, p = 0.02). There were substantial differences in nutrition attitudes, beliefs, and behaviors between consumers and non-consumers. Compared with non-consumers, yogurt consumers reported being more knowledgeable about nutrition (3.69 vs. 3.29, 5-point scale, p < 0.01) and also checking nutrition food labels (5.61 vs. 5.15, 7-point scale, p < 0.01). Consumers were less likely to agree than non-consumers that how a food tastes is more important than its nutritional value (4.08 vs. 4.45, 7-point scale, p < 0.01). Greek yogurt consumption increased from 1.8 mean annual eating occasions per capita in 2010 to 17.9 in 2015 (p < 0.01). Greek yogurt consumers were more likely than traditional yogurt consumers to live in households with annual incomes of $70,000 or more (45.6 vs. 33.2% for traditional yogurt consumers, p < .0.001). Yogurt consumption has been associated with lower rates of obesity and better health in prior studies. Our new work suggests that these observations may be mediated by education, income, and more favorable attitudes toward highly nutritious foods.

Introduction to the Yogurt in Nutrition Initiative at the First Symposium of Yogurt in Mexico: The Balanced Diet Initiative.

In some European countries, yogurt consumption is common. However, such consumption is not common in Latin America, particularly in Mexico, partially because of the lack of a cultural tradition of consuming yogurt. Moreover, we also know that little information about the health benefits associated with yogurt consumption has been provided to the Mexican population. Thus, there is an immediate need to provide, at least to the nutrition community in the country, current scientific evidence about the health benefits of yogurt, with the aim that yogurt be included as part of the functional foods recommended to the population. Currently, extensive research has been conducted to investigate the mechanisms through which yogurt generates beneficial effects. Gut microbiota appear to be an important factor that can be modified by dietary prebiotics, as well as probiotics such as yogurt. The prevention or attenuation of gut microbiota dysbiosis is now associated with improvements observed in individuals with metabolic syndrome and cardiovascular disease. Thus, it is important to establish guidelines for the consumption of dairy products, including yogurt. Such guidelines are necessary to increase the consumption of dairy products in Mexico and other countries.

Associations between Both Lignan and Yogurt Consumption and Cardiovascular Risk Parameters in an Elderly Population: Observations from a Cross-Sectional Approach in the PREDIMED Study

BackgroundThe study of dietary patterns is gaining interest. Although the health benefits of yogurt and lignans have been investigated separately, to our knowledge there are no studies on their associative effects. ObjectiveThe aim of this study was to evaluate a possible association between yogurt and lignans using biomarkers of cardiovascular disease risk in an elderly population. DesignWe conducted a cross-sectional analysis of the association between baseline dietary information and cardiovascular risk parameters using food frequency questionnaires. ParticipantsWe enrolled 7,169 Spanish participants of the PREDIMED (Prevención con Dieta Mediterránea) study (elderly men and women at high cardiovascular risk) from June 2003 to June 2009. Main outcome measuresCardiovascular risk parameters, including cholesterol, triglycerides, glucose, body mass index, weight, waist circumference, and blood pressure were measured. Statistical analysisGeneral linear models were used to assess the relationship between categorical variables (yogurt, total dairy intake, lignans, and yogurt plus lignans) and cardiovascular risk parameters. ResultsThe consumption of either yogurt or lignans seems to have beneficial effects on human health, but the consumption of both showed greater improvement in some cardiovascular health parameters. Indeed, participants with a higher consumption of both yogurt and lignans showed lower total cholesterol (estimated β-coefficients=−6.18; P=0.001) and low-density lipoprotein cholesterol levels (β=−4.92; P=0.005). In contrast, participants with lower yogurt and lignan consumption had a higher body mass index (β=0.28; P=0.007) and weight (β=1.20; P=0.008). ConclusionsHigh lignan and yogurt consumption is associated with a better cardiovascular risk parameters profile in an elderly Mediterranean population. Further research is warranted to determine the mechanisms and consequences of this potential effect.

Introduction to the Second Global Summit on the Health Effects of Yogurt.

The purpose of the Second Global Summit on the Health Effects of Yogurt was to review and evaluate the strength of current scientific knowledge regarding the health benefits of yogurt. To begin, the historical and current patterns of yogurt consumption were reviewed. Then, the evidence base for the benefits of yogurt for maintaining health throughout the life cycle, including optimal body composition, and for reducing the incidence of chronic diseases such as obesity, type 2 diabetes mellitus, and cardiovascular disease was presented. Speakers also discussed the emerging evidence for a link between gut microbiota and health, with a focus on the gut–brain axis and early programming. To conclude, the role of dairy products in a sustainable diet was presented, taking into account both nutritional and environmental factors. On 30 April 2014, the Second Global Summit on the Health Effects of Yogurt was held as a satellite symposium to the 2014 Experimental Biology meeting. The symposium followed the successful First Global Summit that was held in Boston, Mass., in April 2013, organized by the Yogurt in Nutrition Initiative, which was established in 2012. As stated in the proceedings of that meeting, “the overall mission of the Yogurt in Nutrition Initiative is to advance scientific knowledge on the health benefits of yogurt and to broadly disseminate that information.”1 Indeed, the first and second global summits were constructed to identify and review the existing science on the health benefits of yogurt and to disseminate this knowledge. At the 2014 summit, Dr. Fisberg2 reviewed the history of yogurt and reminded the audience that yogurt has been a part of the human diet for thousands of years and was consumed by a diverse group of nations and ethnic groups. Yogurt consumption appeared in Turkish literature in the 11th century. In fact, Genghis …