Association between yogurt consumption and the risk of Metabolic Syndrome over 6 years in the SUN study

Sayón-Orea, Carmen; Bes–Rastrollo, Maira; Martí, Amelia; Pimenta, Adriano Marçal; Martín‐Calvo, Nerea; Martínez‐González, Miguel Ángel

doi:10.1186/s12889-015-1518-7

Cited by 55 publications

(64 citation statements)

References 31 publications

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“…Food combinations such as yogurt and fruit have the potential to affect DRD prevention, particularly in developed countries, by offering nutrient-dense (Figure 1), lowerenergy alternatives in place of typical nutrient-poor snacks such as desserts and cookies (71). Some epidemiologic evidence illustrates lower all-cause mortality in people who consume high amounts of fruit (72) and yogurt (73).…”

Section: Epidemiologic Studies: Fruit Yogurt and Cardiometabolic Hementioning

confidence: 99%

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

Fernandez

Marette

2017

Advances in Nutrition

112

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Fruit and yogurt have been identified individually as indicators of healthy dietary patterns. Fruits are relatively low in energy density and are an excellent source of antioxidants and prebiotic fibers and polyphenols, which can promote digestive health. Yogurt, on the other hand, is a nutrient-dense food that is a good source of dairy protein, calcium, magnesium, vitamin B-12, conjugated linoleic acid, and other key fatty acids. In addition, it contains beneficial bacterial cultures, making it a potential source of probiotics. Yogurt's unique fermented food matrix provides added health benefits by enhancing nutrient absorption and digestion. Combining the intake of yogurt and fruit could provide probiotics, prebiotics, high-quality protein, important fatty acids, and a mixture of vitamins and minerals that have the potential to exert synergistic effects on health. Yogurt consumption has been associated with reduced weight gain and a lower incidence of type 2 diabetes, whereas fruits have established effects on reducing the risk of cardiovascular disease. Yogurt and fruits can be eaten together and may exert combined health benefits through potential prebiotic and probiotic effects. Furthermore, substituting high-energy, nutrient-deficient snacks with fruit and yogurt could reduce the intake of high-calorie obesogenic foods. In light of the positive cardiometabolic impacts of fruit and yogurt and their association with healthy dietary patterns, there is sufficient evidence to warrant further exploration into the potential synergistic health benefits of a combined intake of fruit and yogurt. Adv Nutr 2017;8(Suppl):155S-64S.

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Section: Epidemiologic Studies: Fruit Yogurt and Cardiometabolic Hementioning

confidence: 99%

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

Fernandez

Marette

2017

Advances in Nutrition

112

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“…The interviews occurred in randomly selected homes using the systematic skip from a home when the interviews were completed. Yogurt consumers were those who reported a frequency of yogurt consumption ≥ 4 times a week in the last year [23][24][25][26]. The group of non-consumers, paired with the consumers for age, sex, and socioeconomic class, consisted of individuals with yogurt consumption frequencies of less than once a week.…”

Section: Study Design and Populationmentioning

confidence: 99%

Yogurt consumption is associated with a better lifestyle in Brazilian population

2017

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Background: The importance of dairy products is recognized for their health benefits. However, additional investigation is required to understand the characteristics of the lifestyle of people who incorporate yogurt into their eating routine. Then, the aim of this study was to compare the lifestyle of yogurt consumers and non-consumers. Methods: A total of 2610 individuals between the ages of 18 and 59 years were recruited and selected for the study, having as the primary criterion the report of frequency of yogurt consumption. Two study groups were formed: consumers (frequency of yogurt consumption ≥ four times a week during the last year) and non-consumers (consumption frequency of less than once a week), paired for age, sex, and socioeconomic class. A structured questionnaire was applied to obtain the data regarding anthropometric characteristics (weight, height, and waist circumference), lifestyle (food consumption, physical activity, smoking, and alcohol consumption), socioeconomic information (relationship status, level of education, and work) and presence of morbidities. Based on the quantity of consumption in grams/day of yogurt and milk, cheeses, and fruit smoothies, four other analysis groups were formed: LOW-Y/LOW-D (low consumption of yogurt and other dairy products); LOW-Y/HIGH-D (low consumption of yogurt and high consumption of other dairy products); HIGH Y/LOW-D (high consumption of yogurt and low consumption of other dairy products); and HIGH-Y/HIGH-D (high consumption of yogurt and other dairy products). Chi-squared and Student's t tests were used to assess the relationships of these factors. Results: The yogurt consumers had a higher educational level (≥8 years: 83.8% vs. 79.9%), a higher frequency of individuals working and/or currently studying (67.7% vs. 65.5%), were more physically active at leisure time (17.2% vs. 14.3%), had reduced alcohol intake (3.6 g/day vs. 6.4 g/day) and a lower frequency of smoking (21.7% vs.

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Section: Yogurt Energy Balance and Body Weight Epidemiological Studiesmentioning

confidence: 99%

“…Several cross-sectional and prospective studies have shown an inverse association [3,9,[24][25][26], whereas others have shown no association [27] (Table 2). Furthermore, few studies have examined yogurt as a separate item [25,27]. In a longitudinal analysis of the Framingham Heart Study offspring cohort (n D 3440) examining the association between dairy consumption, dietary intake and quality, and changes in body weight and waist circumference in adults over a duration of 13 years, participants who consumed 3 servings per week of yogurt had a 0.10 kg and 0.13 cm smaller annual increase in weight and waist circumference, respectively, than those consuming <1 serving per week, after adjusting for demographic and lifestyle factors (including diet quality) [23].…”

Section: Yogurt Energy Balance and Body Weight Epidemiological Studiesmentioning

confidence: 99%

The Potential Role of Yogurt in Weight Management and Prevention of Type 2 Diabetes

Panahi

Tremblay

2016

Journal of the American College of Nutrition

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Yogurt is a semisolid fermented milk product that originated centuries ago and is viewed as an essential food and important source of nutrients in the diet of humans. Over the last 30 years, overweight and obesity have become characteristic of Western and developing countries, which has led to deleterious health outcomes, including cardiovascular disease, type 2 diabetes, hypertension, and other chronic conditions. Recent epidemiological and clinical evidence suggests that yogurt is involved in the control of body weight and energy homeostasis and may play a role in reducing the risk for type 2 diabetes partly via the replacement of less healthy foods in the diet, its food matrix, the effect of specific nutrients such as calcium and protein on appetite control and glycemia, and alteration in gut microbiota. This review will discuss the specific properties that make yogurt a unique food among the dairy products, epidemiological and clinical evidence supporting yogurt's role in body weight, energy balance, and type 2 diabetes, including its potential mechanisms of action and gaps that need to be explored. Key teaching points • Several epidemiological and clinical studies have suggested a beneficial effect of yogurt consumption in the control of body weight and energy homeostasis, although this remains controversial. • Yogurt possesses unique properties, including its nutritional composition; lactic acid bacteria, which may affect gut microbiota; and food matrix, which may have a potential role in appetite and glycemic control. • Potential mechanisms of action of yogurt include an increase in body fat loss, decrease in food intake and increase in satiety, decrease in glycemic and insulin response, altered gut hormone response, replacement of less healthy foods, and altered gut microbiota. • The relative energy and nutrient content and contribution of a standard portion of yogurt to the overall diet suggest that the percentage daily intake of these nutrients largely contributes to nutrient requirements and provides a strong contribution to the regulation of energy metabolism.

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Association between yogurt consumption and the risk of Metabolic Syndrome over 6 years in the SUN study

Cited by 55 publications

References 31 publications

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

Yogurt consumption is associated with a better lifestyle in Brazilian population

The Potential Role of Yogurt in Weight Management and Prevention of Type 2 Diabetes

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