YINI MISSION How yogurt could improve health in children...In 2017, the 5th Global Summit will be...

Logotype Yoghurt in Nutrition 2013

4TH INTERNATIONAL CONFERENCE ON NUTRITION & GROWTHAmsterdam, The Netherlands

Chaired by Olivier GouletHôpital Necker-Enfants Malades,

Paris, France

Chaired by Sharon DonovanUniversity of Illinois

Urbana-Champaign, IL, USA

Learn more about this event onwww.yogurtinnutrition.com

Stay tuned! @YogurtNutrition #yogurt2017

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References

1. Gijsbers, L. et al., Am J Clin Nutr 2016 [Epub ahead of print]2. Soedamah-Muthu, S.S. et al., British Journal of Nutrition 2013; 109: 718-7263. Aune, D. et al., Am J Clin Nutr 2013; 98: 1066–10834. Mozaffarian, D. et al., Circulation 2016; 133: 187-2255. O’Connor, L.M. et al., Diabetologia 2014; 57: 909-9176. Chen, M. et al., BMC Medicine 2014; 12: 2157. Díaz-López, A. et al., European Journal of Nutrition 2016; 55:349-360

HEALTHY SWAPS WITH YOGURT

INVERSE CORRELATION BETWEEN YOGURT INTAKE & TYPE 2 DIABETES RISK

Replacing less healthy snacks with a yogurt, reduced the risk of T2D in Spanish (7) and British cohorts (5)

Learn more about yogurt at www.yogurtinnutrition.com

@YogurtNutrition#yogurt2016

2

A GREATER BENEFIT FOR ELDERLY AT HIGH CARDIOVASCULAR RISK

3 4

5

4.5 SERVINGS / WEEK

YOGURT CONSUMPTION & LOWER TYPE 2 DIABETES RISK

Longitudinal studies suggest a possible role for dairy foods, particularly yogurt in the prevention of T2D (1,2,3)

The beneficial effect of yogurt seems to be independent of the fat content, and cannot be explained only by

its possible effects on body fat (4)

1

YOGURT CONSUMPTION AND RISK OF TYPE 2 DIABETES

Recent research found that eating yogurt is associated with a lower risk of developing type 2 diabetes This infographic unveils the facts behind the yogurt effect

17% LOWER RISK OF TYPE 2 DIABETES

A SPECIFIC EFFECT OF YOGURT

A meta-analysis, including 194,519 US Health Care Professionals, confirmed the specific effect

of yogurt on reducing T2D risk (6)

3 SERVINGS / WEEK

SWAP

LOWER RISK OF TYPE 2 DIABETES

45% 40%

SWAP

+


28%

40% LOWER RISK

OF TYPE 2

DIABETES

1/DAY

A study among Spanish elderly at CVD risk, monitored over 4 years, showed that yogurt consumption

was associated with a lower T2D risk

A study of 4.000 British adults, over 11 years, showed a strong inverse correlation between T2D and yogurt consumption, compared to non-yogurt consumers (5)

infographie 03/2016.indd 1 1/04/16 09:47

MOINS DE CALORIES AVEC LE YAOURT

DES PORTIONS PLUS GÉNÉREUSES!

LE YAOURT POUR PLUS DE NUTRIMENTS

Références* Cette infographie est principalement basée sur l’exposé RD de Azmina Govindji lors du 4e Yogurt Summit, EB 2016, à San Diego: «Yogurt and type 2 Diabetes putting it all into practice». Les calculs sont effectués sur la base des tailles de portions alimentaires (Food Portion Sizes, MAFF Handbook), 1994, Food Standards Agency.

1. Wang H. et al., Nutr Res., janvier 2013; 33(1): 18-26.2. Cormier H. et al., Eur J Nutr., 15 mars 2015.3. Lecerf J.M. et al., Nutr Clin Métab, Volume 30, Issue 1, mars 2016, Pages 11–21.4. Zhu Y. et al., Eur J Nutr., juin 2015; 54(4): 543-50.5. Latner J.D. et al., Int J Eat Disord. janvier 2009;42(1):68-75.

Logotype Yoghurt in Nutrition

2013

Pour en savoir plus sur le yaourt, consultez le site www.yogurtinnutrition.com

@YogurtNutrition#yogurt2016

ALTERNATIVES SAINES À BASE DE YAOURT, TROIS AVANTAGES: MOINS DE CALORIES, PLUS DE NUTRIMENTS & DES PORTIONS PLUS GÉNÉREUSES! * Grâce à sa teneur élevée en nutriments, le yaourt peut constituer un en-cas nutritif et potentiellement satisfaisant pour les personnes de tous âges et de tous niveaux d’activité!

1 mousse dessert saveur fraise

CAL: 360 kJ / 86 kcal PORTION: 60 g

1 bol de mascarpone entier avec des fruits des bois


1 part de tarte à la banane et au caramel


1 c.s. de vinaigrette


1 barre de granola aux noix et fruits secs


1 barre au chocolat glacée


1 part de cheese-cake


1 cannette de soda sucré

CAL: 565 kJ / 135 kcal PORTION: 330 ml

1 yaourt aux fraises

CAL: 297 kJ / 71 kcalPORTION: 120 g

1 yaourt entier avec des fruits des bois


1 banane avec 2 c.s. de yaourt grec maigre et un peu de sauce caramel


2 c.s. de vinaigrette au yaourt maigre, poivre noir et herbes fraîches


1 yaourt maigre avec des fruits des bois et du granola


1 yaourt nature entier


1 yaourt allégé saveur cheese-cake


1 smoothie au yaourt et aux fruits


REMPLACEZ CECI

REMPLACEZ CECI

REMPLACEZ CECI

REMPLACEZ CECI

REMPLACEZ CECI

REMPLACEZ CECI

REMPLACEZ CECI

REMPLACEZ CECI

PAR CELA

PAR CELA

PAR CELA

PAR CELA

PAR CELA

PAR CELA

PAR CELA

PAR CELA

-63 kJ / -15 kcal

+130 g

-761 kJ / -182 kcal

-347 kJ / -83 kcal

+92 g

-356 kJ / -85 kcal

+131 g

-92 kJ / -22 kcal

Si vous souhaitez réduire votre consommation de calories, le yaourt est une alternative saine

pour les en-cas, desserts et vinaigrettes. Avec une texture, une consistance et une saveur

similaires, c’est un choix que vous ne regretterez pas!

La consommation et la perception d’un plus grand volume de nourriture contribuent à réduire l’appétit et favorisent un sentiment de satiété (5). Optez pour un yaourt et profitez d’une portion plus généreuse.

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MO

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E YA

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AVA

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#2:

LE

YAO

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NU

TRIM

ENTS

Le yaourt est un aliment riche en nutriments et ne contient pas que du calcium! C’est également une source de protéines, de phosphore, de riboflavine et d’autres micronutriments. Des études montrent que les personnes qui mangent du yaourt ont une consommation de nutriments plus adéquate et un meilleur régime alimentaire (1, 2, 3, 4)

CALCIUM

X 2PROTÉINES

X 1.5MAGNÉSIUM

X 2POTASSIUM

X 2.5

1 glace à la fraise


1 yaourt glacé à la fraise


REMPLACEZ CECI PAR CELA

-946 kJ / -226 kcalCALCIUM

X 1.5PROTÉINES

X 2GRAISSES SATURÉES

- 8.3 g

CALCIUM

X 6PROTÉINES + 4 g

MAGNÉSIUM X 7

POTASSIUM X 100

#2

#3

#1

INFOGRAPHICS

6

References: 1. World Health Organization. Global Report on Diabetes. 2016. (http://apps.who.int/iris/bitstream/10665/204871/1/9789241565257_eng.pdf 2 International Diabetes Federation (IDF). Diabetes Atlas, Seventh

Edition 2015. http://www.idf.org/about-diabetes/facts-figures or https://www.idf.org/sites/default/files/Atlas7e-poster.pdf 3. Ley SH, Hamdy O, Mohan V, Hu FB. Prevention and management of type 2 diabetes: dietary compo-

nents and nutritional strategies. Lancet 2014; 383 (9933):1999-2007. 4. Elwood C, Pickering JE, Givens DI, Gallacher JE. The consumption of milk and dairy foods and the incidence of vascular disease and diabetes: an overview

of the evidence. Lipids 2010; 45:925-939. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2950929/ 5. Tong X, Dong JY, Wu ZW, Li W, Qin LQ. Dairy consumption and risk of type 2 diabetes mellitus: a meta-analysis of cohort

studies. Eur J Clin Nutr 2011; 65(9):1027-31. http://www.ncbi.nlm.nih.gov/pubmed/21559046 6. Gao D, Ning N, Wang C, Wang Y, Li Q, Meng Z, Liu Y, Li Q. Dairy products consumption and risk of type 2 diabetes: systematic

review and dose-response meta-analysis. PLoS One 2013; 8(9):e73965. http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0073965 7. Aune D, Norat T, Romundstad P, Vatten LJ. Dairy products and the risk of

type 2 diabetes: a systematic review and dose-response meta-analysis of cohort studies. Am J Clin Nutr 2013; 98(4):1066-83. http://www.ncbi.nlm.nih.gov/pubmed/23945722 8. NCD Risk Factor Collaboration. www.ncdrisc.

org/index.html 9. Standards of Medical Care in Diabetes—2015. Diabetes Care 2015 ; VOLUME 38(S1). http://care.diabetesjournals.org/content/suppl/2014/12/23/38.Supplement_1.DC1/January_Supplement_Combined_Fi-

nal.6-99.pdf 10. Gijsbers L, Ding EL, Malik VS, de Goede J, Geleijnse JM, Soedamah-Muthu SS. Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies. Am J Clin Nutr. 2016

Apr;103(4):1111-24. doi: 10.3945/ajcn.115.123216. Epub 2016 Feb 24. https://www.ncbi.nlm.nih.gov/pubmed/26912494 11. Chen M, Sun Q, Giovannucci E, Mozaffarian D, Manson JE, Willett WC, Hu FB. Dairy consumption

and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. BMC Med. 2014 Nov 25;12:215. doi: 10.1186/s12916-014-0215-1. https://www.ncbi.nlm.nih.gov/pubmed/25420418 12. Mozaffarian D, Cao

H, King IB, Lemaitre RN, Song X, Siscovick DS, Hotamisligil GS. trans-palmitoleic acid, metabolic risk factors, and new-onset diabetes in U.S. adults: a cohort study. Ann Intern Med 2010; 153(12):790-9. https://www.ncbi.nlm.

nih.gov/pmc/articles/PMC3056495/ 13. Mozaffarian D, de Oliveira Otto MC, Lemaitre RN, Fretts AM, Hotamisligil G, Tsai MY, Siscovick DS, Nettleton JA. trans-Palmitoleic acid, other dairy fat biomarkers, and incident diabetes:

the Multi-Ethnic Study of Atherosclerosis (MESA). Am J Clin Nutr 2013; 97(4):854-61. http://ajcn.nutrition.org/content/97/4/854.long 14 Struijk EA, Heraclides A, Witte DR, Soedamah-Muthu SS, Geleijnse JM, Toft U, Lau CJ.

Dairy product intake in relation to glucose regulation indices and risk of type 2 diabetes. Nutr Metab Cardiovasc Dis. 2013 Sep;23(9):822-8. http://www.ncbi.nlm.nih.gov/pubmed/22831954 15. Mozaffarian D1, Hao T, Rimm

EB, Willett WC, Hu FB. Changes in diet and lifestyle and long-term weight gain in women and men. N Engl J Med. 2011; 364(25):2392-404. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3151731/ 16. Beulens JW1, van der

A DL, Grobbee DE, Sluijs I, Spijkerman AM, van der Schouw YT. Dietary phylloquinone and menaquinones intakes and risk of type 2 diabetes. Diabetes Care. 2010; 33(8):1699-705. https://www.ncbi.nlm.nih.gov/pmc/articles/

PMC2909045/ 17. Ejtahed HS, Mohtadi-Nia J, Homayouni-Rad A, Niafar M, Asghari-Jafarabadi M, Mofid V, Akbarian-Moghari A. Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid

profile in individuals with type 2 diabetes mellitus. J Dairy Sci. 2011; 94(7):3288-94. http://www.ncbi.nlm.nih.gov/pubmed/21700013 18. Pasin G, Comerford KB. Dairy foods and dairy proteins in the management of type 2

diabetes: a systematic review of the clinical evidence. Adv Nutr 2015;6:245-59. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4424779/ 19. Yogurt intake in relation to glycemia and insulinemia. Experimental Biology EB-2016,

4th Global Summit on the Health Effects of Yogurt. Yogurt in Nutrition website http://www.yogurtinnutrition.com/yogurt-intake-relation-glycemia-insulinemia/ 20. U.S. Department of Health and Human Services and U.S. Depart-

ment of Agriculture. Scientific report of the 2015 dietary guidelines advisory Committee. February 2015. https://health.gov/dietaryguidelines/2015-scientific-report/pdfs/scientific-report-of-the-2015-dietary-guidelines-adviso-

ry-committee.pdf 21. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. http://health.gov/dietaryguidelines/2015/

guidelines/ . 22. American Diabetes Association (website). What can I eat? http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/ Accessed online 21 July 2016 23. Canadian Diabetes Association (website) http://www.

diabetes.ca/diabetes-and-you/healthy-living-resources/diet-nutrition/basic-meal-planning#sthash.WJJUHPoh.dpuf Accessed online 21 July 2016 24. Public Health England in association with the Welsh Government, Food

Standards Scotland and the Food Standards Agency in Northern Ireland. The Eatwell Guide 2016. Helping you eat a healthy, balanced diet. https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/528200/

Eatwell_guide_booklet.pdf 25. Diabetes UK (website). Eating with diabetes https://www.diabetes.org.uk/Guide-to-diabetes/Enjoy-food/Eating-with-diabetes/ Accessed online 21 July 2016 26. Dietary guidelines for adults in

Greece (1999). http://www.fao.org/nutrition/education/food-dietary-guidelines/regions/countries/greece/en/ 27. Spanish Agency for Consumer Affairs, Food Safety and Nutrition of the Spanish Ministry of Health, Social Services

and Equality. Eat healthy and move: 12 healthy decisions (2008). http://www.fao.org/nutrition/education/food-dietary-guidelines/regions/countries/spain/en/ 28 Fundación Dieta Mediterránea. What’s the Mediterraean diet?

http://dietamediterranea.com/en/nutrition/ 29. National Health and Medical Research Council (2013) Australian Dietary Guidelines. Canberra: National Health and Medical Research Council. https://www.eatforhealth.gov.au/

guidelines/australian-dietary-guidelines-1-5 30. Chinese Nutrition Society. Chinese Dietary Guidelines & Food Guide Pagoda. http://debategraph.org/Stream.aspx?nid=154620&vt=bubble&dc=focus 31. Cespedes EM, Hu FB,

Tinker L, Rosner B, Redline S, Garcia L, Hingle M, Van Horn L, Howard BV, Levitan EB, Li W, Manson JE, Phillips LS, Rhee JJ, Waring ME, Neuhouser ML. Multiple Healthful Dietary Patterns and Type 2 Diabetes in the Women’s

Health Initiative. Am J Epidemiol. 2016; 183(7):622-33. http://www.ncbi.nlm.nih.gov/pubmed/26940115 32. Evert AB et al. Nutrition Therapy Recommendations for the Management of Adults With Diabetes. Diabetes Care 2014

Jan; 37(Supplement 1): S120-S143. http://dx.doi.org/10.2337/dc14-S120 33. Snack swap to yogurt & reduce T2 Diabetes risk. Experimental Biology EB-2016, 4th Global Summit on the Health Effects of Yogurt. Yogurt in Nu-

trition website http://www.yogurtinnutrition.com/help-reduce-type-2-diabetes-risk-healthy-snack-swaps/?utm_content=buffer87002&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer 34. Diaz-Lopez A

et al. Dairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risk. Eur J Nutr. 2016; 55(1):349-60. http://www.ncbi.nlm.nih.gov/pubmed/25663611 35.

O’Connor LM, Lentjes MA, Luben RN, Khaw KT, Wareham NJ, Forouhi NG. Diabetologia. 2014; 57(5):909-17. Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food

diary. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3980034/ 36. Why yogurt could be the signature of a healthy diet. Yogurt Nutrition Digest n°6, June 2016. http://www.yogurtinnutrition.com/yogurt-why-it-could-be-the-

signature-of-a-healthy-diet/

http://www.yogurtinnutrition.com

EDITORIAL BOARDAngelo Tremblay, Professor, Department of Kinesiology,

Laval University, CanadaChris Cifelli, Vice President of Nutrition Research

at the National Dairy Council, USAAzmina Govindji,

Registered Dietitian and best-selling

author, AzminaNutrition.com, UK

What did you think of Yogurt Nutrition Digest 8? Tweet us your feedback @YogurtNutrition - #Yogurt4Health

Look out for your next issue of Yogurt Nutrition Digest:Yogurt and You

Digest 1: What added value does yogurt bring to dairy protein?

http://www.yogurtinnutrition.com/added-value-yogurt-bring-dairy-protein/

Digest 2: Role of protein and yogurt in appetite control

http://www.yogurtinnutrition.com/role-of-protein-and-protein-rich-yogurt-in-appetite-control/

Digest 3: How yogurt can be a satisfying snack

http://www.yogurtinnutrition.com/how-yogurt-can-be-a-satisfying-snack/

Digest 4: What is a healthy snack?

http://www.yogurtinnutrition.com/what-is-a-healthy-snack/

Digest 5: Yogurt, weight and curves

http://www.yogurtinnutrition.com/yogurt-weight-and-curves/

Digest 6: Yogurt – why it could be the signature of a healthy diet

http://www.yogurtinnutrition.com/yogurt-why-it-could-be-the-signature-of-a-healthy-diet/

Digest 7: All you wanted to know about yogurt

http://www.yogurtinnutrition.com/everything-you-wanted-to-know-about-yogurt/

Home page

3

Aune and colleagues (7) reported that yogurt intake was associated with a 14% reduction in type 2 diabetes risk

among seven cohort studies with a total close to 20,000 cases among more than 250,000 participants. Further,

they reported a 22% reduction when they examined the specific quantity of yogurt (200 g/d).

Chen et al. reported that frequent yogurt intake was consistently and inversely associated with type 2 diabetes

risk in young, middle-aged as well as elderly individuals and this association was independent of the fat content

of the diet. For example, an 18% reduction in diabetes incidence was observed in those consuming 1 serving

of yogurt per day (11). Importantly, higher consumption of either plain or flavoured yogurt was associated with a non-significant lower

risk of type 2 diabetes. The authors conclude “This dose-response meta-analysis of observational studies sug-

gests a possible role of yogurt, in the prevention of T2D”.

Trans-palmitoleate is a component of dairy fat and, thus, represents a biomarker for dairy fat intakes. Two

prospective studies by Mozaffarian showed that higher levels of trans-palmitoleate were associated with lower

incidence of type 2 diabetes than those with the lowest plasma concentrations (62% lower incidence (12) and

48% lower incidence (13)). A study of about 6,000 Danish men and women showed that fermented dairy intake, which included all varie-

ties of yogurt, was inversely associated with fasting plasma glucose and glycosylated haemoglobin. Together,

these studies suggest that full-fat varieties of yogurt are beneficially associated with type 2 diabetes risk (14).

Trans-palmitoleate is associated with lower insulin resistance. Some of the above findings could be affected

by confounding factors, and there is a need for more research to investigate further the benefits of dairy and

particularly full-fat dairy products.

Possible MechanismsWhy is yogurt associated with a lower risk of type 2 diabetes? While the answer is not perfectly clear, there

are several potential mechanisms that could explain the beneficial relationship:

• Yogurt intake is related to lower obesity, which is a risk factor for type 2 diabetes (15).

• Yogurt contains vitamin K-2 that has been shown to be related to reduced risk for type 2 diabetes (16).

›› Hot news! Flavoured yogurt is also associated with lower risks of T2D›› Hotter news! Full-fat

yogurt is also associated with lower risks of T2D

T2D risk reduction has been shown to be 22% with daily intakes of 200 g yogurt (7)

«Higher intake of yogurt is associated with reduced risk of T2D» (11)

Gijsberg, AJCN 2016

Chen, BMC Med 2014

SWAP

SWAPLOWER THE RISK OF TYPE 2 DIABETES

HEALTHY SWAPS WITH YOGURT

CalorieSaving

32gramsportion

92&+

-

CalorieSaving

52-

1 banana with 2 tbsp low fat Greek natural yogurt and swirl of toffee sauce

kcalorie

383kcalorie82

kcalorie

117

kcalorie

201

kcalorie30

kcalorie78

120g slice of banoffee pie

40g sour cream for jacket potato

33g granola dried fruit and nut bar

125g plain lowfat yogurt with berries and granola topping40g low fat greek yogurt

+


2 x calcium1.5 x protein2 x magnesium2.5 x potassium

80g/day

579,832 people

14% risk T2D (10)

1 svg /day

459,790 people

18% incidenceT2D (11)

Aune, AJCN 2013

200g/day

254,892 people

22% risk T2D (7)

Figure 3: Several meta-analyses show consistent association between

yogurt consumption and reduced type 2 diabetes risk

Home page

11

This Digest is all about #Yogurt and #Diabetes

Issue 8November 2016

Yogurt and type 2 diabetes: from evidence to eating

The direct cost of diabetes globally is estimated to be more than US$ 827 billion (8)

Dietary behaviour change has been shown to impact risks of type 2

diabetes (T2D) (3). For example, higher relative risks have been associated

with processed red meat and sugar-sweetened beverages, whilst lower

risks have been linked to intakes of dairy products and whole grains.

Four meta-analyses of prospective studies have shown a decreased risk

of diabetes in those individuals who had a higher consumption of dairy

products (4-7).

This Digest will summarise some of the key research and pose questions

on the value of all yogurt, regardless of fat and sugar content, in promoting

positive dietary strategies for the prevention of T2D.

DIABETES PREVALENCE PREVENTIVE SOLUTIONS

DIABETES EVOLUTION

* T2D: type 2 diabetes

A1C: glycated hemoglobin • 2-Hr OGTT: glucose value at 2-hours post-ingestion • FP BG: fasting blood glucose concentration

NO DIABETES PREDIABETES DIABETES

< 5.6 mmol/L FP BG

< 5.7% A1C

< 7.8 mmol/L 2-Hr OGTT

5.6 - 6.9 mmol/L FP BG

5.7 - 6.4% A1C

7.8 - 11.0 mmol/L 2-Hr OGTT

≥ 7 mmol/L FP BG

≥ 6.5% A1C

≥ 11.1 mmol/L 2-Hr OGTT

A HEALTHIER LIFESTYLE HELPSREDUCE THE RISK OF T2D*

415 MILLION

DIABETES IN 2015

642 MILLION

DIABETES IN 2040

Physicalactivity

Healthy overall diet

Riskof T2 Diabetes

Figure 1: Three main facts related to diabetes worldwide (1, 2)

DIGEST

INTERVIEW

SCIENTIFIC SUMMARIES

TWITTER

YINI MISSION To advance scientific knowledge on the health effects of yogurt: • Identify and review existing science • Promote scientific research • Disseminate knowle dge broadly

BOARD MEMBERS The Board of the Yogurt in Nutrition Initiative is composed by experts within medical and nutrition fields from all over the world. Find all information about YINI Board members in: www.yogurtinnutrition.com/yini-board-members

AN UPDATED & ACTIVE PLATFORM

YINI INTO PRACTICE An annual event Since 2013, Yogurt in Nutrition organizes every year the Global Summit on the Health Effects of Yogurt,

during the Experimental Biology Congress. In 2016, the 4th Global Summit on the Health Benefits of Yogurt was organized on April 6th in San Diego, US: ‘Yogurt & Type 2 Diabetes, translating evidence into practice’. In 2017, the 5th Global Summit will be held in Buenos Aires, Argentina, during the IUNS 21st ICN International Congress of Nutrition (Oct 15-20).

Scientific publications

The 1st and 2nd Global Summit on the Health Effects of Yogurt were published in the American Journal of Clinical Nutrition and in the Nutrition Reviews. The next proceedings will be published soon in the Journal of Nutrition.

Research Grant Each year, a grant ($30,000) is given to support the research on the role of yogurt in the prevention and management

of non-communicable diseases. Each call for application is announced during the annual YINI Summit. Details to apply are available on the website: www.yogurtinnutrition.com/category/grant-application/

YINI is a collaborative project between the American Society for Nutrition, the Danone Institute International and the International Osteoporosis Foundation

Yogurtinnutrition.com, a website where you can find all about yogurt for a balanced diet and its health effects. You will find detailed information and advice, including scientific watch and unconventional how-tos, interviews, easy tips and even some classic recipe favorites, highlighted by bloggers and experts. Specific corners guide you to find practical tools such as infographics, Yogurt Nutrition Digests or to identify key scientific events. Every month the newsletter highlights the new content.


SYMPOSIUM2nd of March from 6 to 7.30 pm

How yogurt could improve health in children

Dr. Julie Mennella - PhD BiopsychologyMonell Chemical Senses Center, Philadelphia, USA

Dr.JulieA.MennellaobtainedaPh.D. from the Department of Behavioral Sciences at The University of Chicago in Chicago,IL.ShejoinedthefacultyattheMonellChemicalSensesCenterinPhiladelphia,PAin1990wheresheisnowaMember.Hermajorresearchinterestsincludeinvestigatingthe timing of sensitive periods in human flavor learning and growth;uncoveringhowchildrenare living indifferent tasteworlds thanadultsand their vulnerabilities to the current food environment as well asmedicationadherence;andthedevelopmentofpsychophysicaltoolstostudyindividual variation in taste and flavor perception.Inadditiontoherresearch,shefoundedaprogram at Monell Centerthatencouragesunder-representedminorityhighschoolandundergraduatestudents to pursue careers in science and medicine. Dr. Mennella hasheldanumberofleadership positions in professional scientific societies andparticipated inworkinggroupsat theNational InstitutesofHealthandotherinternationalscientificandhealthorganizations.She is the recipient of several grants from the National Institute ofDeafness and Other Communication Disorders and the Eunice KennedyShriverNationalInstituteofChildHealthandHumanDevelopment;theauthororco-authorofnumerous peer-reviewed research papersandaninternationallyrecognizedspeakerontheontogenyofflavorpreferencesanditsimplicationsforhealthandnutritionalprogramming.

SWEET AND SOUR TASTES: FROM INBORN RESPONSES TO CONTEXTUAL LEARNING IN FOODS

Charles Darwin (1877) keenly observed that children live in different ‘taste’ worlds than adults, as evidenced by their heightened preference for sweet and sour tasting foods. In this talk, I will review the international body of research that confirms and extends his observations on sweet and sour preferences more than a century later. Using a variety of different experimental approaches, we now know that preference for sweet taste is inborn. Children prefer higher levels of nutritive sugars as well as some non-nutritive sweeteners than do adults, with the adult-like pattern emerging during mid-adolescence. Sweet tastes can blunt expressions of pain; can mask the bad tastes inherent to a food and beverage or which develop during manufacturing; and can condition preferences for flavors; highlighting the potency of sweets during childhood. Although less studied, reactivity to high levels of sour taste is evident shortly after birth and children are more likely to prefer higher levels of sourness in some contexts than do adults. That these senses are plastic is evident from the findings that through experience, children develop a sense of the context in which sweetness or sourness should be experienced-one of mechanisms upon which cultural food preferences are established. Research was supported by NIH Grants R01HD37119 and R01DC011287.

Self notes

Could Yogurt facilitate better eating habits in children? Prof. Luis Moreno - PhD Public Health - Zaragoza University

Is Yogurt associated with reduced cardio-metabolic risk factors in children? Prof. André Marette - PhD Physiology and Endocrinology - Laval University

The relationship between Yogurt consumption, body weight and metabolic profile in youth susceptible to obesity Dr. Vicly Drapeau - RD & PhD Kinesiology - Laval University

Sweet and Sour Tastes: From Inborn Responses to Contextual Learning in Foods Dr. Julie Mennella - PhD Biopsychology - Monell Chemical Senses Center

Prof. Luis Moreno - PhD Public HealthUniversity of Zaragoza, Spain

Prof. André Marette - PhD Psychology and Endocrinology Laval University, Canada

Dr. Vicky Drapeau - RD & PhD KinesiologyLaval University, Canada

LuisA.MorenoisProfessorofPublicHealthattheUniversityofZaragoza(Spain).HeisalsoVisitingProfessorofExcellenceattheUniversityofSaoPaulo(Brazil).HedidhistrainingasMedical Doctor andhisPhDthesisattheUniversityofZaragoza.HestudiedHuman Nutrition and Public and Community Health attheUniversityofNancy(France). HehasparticipatedinseveralresearchprojectssupportedbytheSpanish Ministry of Health, and the European commission (HELENA, IDEFICS,EURRECCA, ENERGY, ToyBox and iFamily). He has published more than 250 papers in peer reviewed journals. He is a former member of the ESPGHANCommitteeofNutrition.

COULD YOGURT FACILITATE BETTER EATING HABITS IN CHILDREN?

In adults, yogurt consumption has been associated with healthy dietary patterns and lifestyles, better diet quality and healthier metabolic profiles. Frequent yogurt consumers have been also shown to be more physically active (2 h/week), smoke less, have higher education and knowledge of nutrition, compared with non-consumers. Thus, in adults, yogurt consumption may be considered as a signature of a healthy diet and lifestyle1. There is less, but similar information in children, on the association between yogurt consumption and dietary patterns. In US children aged 8 - 18 years, yogurt consumption was associated with higher intakes of calcium, vitamin D and proteins and lower total and saturated fat intakes2. Among children 2-18 ys, frequent yogurt consumers (>1 time/week) had a higher Healthy Eating Index (HEI-2005) than infrequent consumers (50.6 vs 48.5, p=0.04). More specifically, children showed a better compliance to the dietary guidelines regarding the consumption of fruits, whole grains and milk3. In a UK study, the yogurt group made a useful contribution to micronutrient intakes in children aged 4 months to 10 years, particularly for vitamin B12 (4–18 months: 7.6%; 1.5–3 years: 5.3%; 4–10 years: 3.8%), riboflavin (7.8%, 6.9%, and 5.7%, respectively), calcium (9.5%, 8.2%, and 5.9%, respectively), iodine (7.2%, 7.6%, and 7%, respectively) and phosphorus (8.1%, 6.3%, and 4.3%, respectively)4.Recent studies have provided concordant results on lifestyle factors. In children aged 2 to 9 years, from 8 European countries, the highest the moderate and vigorous physical activity levels, the highest the yogurt consumption was observed in boys, but not in girls. In adolescents aged 12.5 to 17.5, from 10 European cities, there was a combined effect of physical activity and sedentary behaviours (TV watching) on yogurt consumption. In male adolescents, those performing less than 60 minutes per day of moderate-vigorous physical activity and engaged in sedentary behaviours for more than 2 hours per day, their mean consumption of yogurt was 29.84 g/day; however, in those adolescents performing more than 60 minutes per day of moderate-vigorous physical activity and being engaged in sedentary activities for less than 2 hours per day, their mean yogurt intake was 58.75 g/day (P = 0.008). Similar figures were observed in females; 31.46 and 47.04 g/day, respectively (P = 0.04). This effect was not observed for milk or other dairy products. In conclusion, yogurt consumption seems to be associated with a healthier dietary intake and also to other healthy lifestyles, even in children.

Dr.MaretteisProfessorofMedicineattheHeartandLungInstitute,LavalHospital,andScientific Director of the Institute of Nutrition and Functional Foods at Laval University.HealsoholdsaresearchChaironthepathogenesisof insulin resistance and cardiovascular diseases (CVD). Dr. Marette is aninternationalrenownedexpert on the pathogenesis of insulin resistance and cardiometabolic diseasesandhisresearchhasadvancedtheunderstandingof the physiological and /molecular mechanisms of inflammation, andopenednewpossibilitiesforpreventionandtreatmentandtype2diabetesand CVD. He is also studying how nutrition and functional foods can modulate the gut microbiota to protect against obesity-linked intestinal inflammation, fatty liver disease and type 2 diabetes. He holds grantsfrom the Canadian Institutes for Health Research, the Canadian DiabetesAssociation,andtheHeartandStrokeFoundationofCanada.Dr.Marettehaslong-standingexperienceinleading international research programs,whichallhaveincommonthemultidisciplinarynatureoftheteamsandtheimplicationofvariousend-users(e.g.industry,government).Dr.MarettehasreceivedseveralawardsforhisworkincludingtheprestigiousYoungScientistAwardoftheCanadianDiabetesAssociationandtheCharlesBest Award from the University of Toronto for his overall contribution tothe advancement of scientific knowledge in the field of diabetes. He haspublished over 175 papers,andbeen invited towrite several reviewsandbookchapters.Hehasbeen invited togivemore thanahundred lecturesat various national & international conferences in the last 10 years. HecurrentlyservesasEditor-in-Chief for the Am J Physiol: Endo & Metab.

IS YOGURT ASSOCIATED WITH REDUCED CARDIO-METABOLIC RISK FACTORS IN CHILDREN?

Melissa Anne Fernandez & André Marette

Dairy foods contribute to intakes of key nutrients and are important to help maintain the health of children and adolescents and protect against diet-related diseases. As a nutrient-rich, yogurt provides children with an excellent source of key nutrients for growth and development. Yogurt contributes to daily recommendations for dairy product intakes among children and adolescents, providing a combination of nutrients (calcium, vitamin D, protein and phosphorus) that promote peak bone mass density, which is important for bone health in later life. Yogurt is also a viable alternative to milk for individuals with lactose intolerance and can help those on lactose avoidance diets meet their recommended dietary allowance for calcium and vitamin D. Furthermore, yogurt, as a dairy product, provides the same nutrients as milk, but in addition contains live bacteria and the bioactive bi-products of fermentation that are thought to provide additional health benefits, such as favoring a healthy gut microbiota. Among children and adolescents, dairy products are significantly associated with reduced risk for overweight and obesity. For every serving of dairy/day there was a 13% lower risk of childhood overweight and obesity (95% CI: 0.74-0.98) (1). Yogurt consumption has been associated with significantly lower BMI-for-age, smaller waist circumference, and less body fat mass (p < 0.05) in children (2). Among adults, there is high quality evidence indicating that yogurt consumption is associated with reduced incidence of type 2 diabetes (3). Little data is available on yogurt intake and type 2 diabetes or its risk factors in young populations. Nevertheless, frequent yogurt consumption in children 2-18 years old has been associated with a more favorable fasting insulin level (P < 0.001), a lower homeostatic model assessment of insulin resistance (P < 0.001) and a higher quantitative insulin sensitivity check index (P = 0.03) (4).Despite few yogurt-specific data among children and adolescents, it is likely that positive health relationships between yogurt consumption and diet-related diseases in children and adolescents will mirror those for general dairy products as well as those among adult populations. Yogurt provides a promising alternative to energy-dense nutrient-poor snacks for children, while contributing to intakes of essential nutrients. Prospective cohort studies are needed to better understand how long-term yogurt intake at a young age can influence health later in life.

Dr.VickyDrapeauisanutritionistandaprofessorintheDepartmentofPhysicalEducationatUniversitéLavalinQuébecCityaswellasaclinical researcher at the Cardiology and Pneumology University ResearchInstitute of Québec. She is the co-founder and coordinator of the Équilibre-Santé Clinic, a nutritional and physical activity consultationclinic at Université Laval, where she practices as a clinical nutritionistin obesity treatment. Dr. Drapeau`s research interests focus on clinicalinterventions aimed at improving the prevention and treatment of obesity and examine behavioural aspects related to body weightcontrolsuchaseatingbehaviours(e.g.NightEatingSyndrome),dietingormentalwork. She isalso interested in individualswhoare resistantto weight loss or susceptible to weight gain. Additional research areasinclude the development of innovative strategies aimed to promote healthy eating in children and youth. She is the 2015 recipient of the Yogurt in Nutrition Initiative (YINI) Grantwhereshewillbeexaminingtherelationship between yogurt consumption, body weight and metabolic profile in children/adolescents susceptible to obesity.Herresearchworkisreflectedbyover70paperspublishedinhighlyreputableinternationalrefereedjournals,8bookchaptersandover100scientificabstractsandpresentations.Dr.Drapeauistheco-section editor of the Psychological Issues section in Current Obesity Reportsandhasbeeninvitedtopresentherresearchinmanynationalandinternationalcongresses.Sheisalsothevice-presidentoftheEthicalcommitteeboardofLavalUniversity.

THE RELATIONSHIP BETWEEN YOGURT CONSUMPTION, BODY WEIGHT AND METABOLIC

PROFILE IN YOUTH SUSCEPTIBLE TO OBESITY

Yogurt consumption has been associated with better body composition and metabolic health and a healthier lifestyle but few studies have been done in children/youth and no study has considered the role of genetic susceptibility to obesity in this relationship.

The objective of this presentation is to compare physiological and lifestyle markers of health between youth yogurt consumers and non-consumers as a function of their genetic predisposition to obesity.

Results indicate that yogurt consumption in youth is associated with better metabolic profile particularly in those with a familial predisposition to obesity. Even though intervention studies are needed to confirm these results, this study suggest that yogurt consumption could represent an interesting intervention strategy in childhood obesity.

References

1. Panahi et al., 2016 European Journal of Clinical Nutrition 2016; 1-7.2. Keast et al., Nutrients 2015; 7(3): 1577-1593.3. Zhu et al., European Journal of Nutrition 2015; 54(4): 543-50.4. Williams et al., Nutrition Bulletin 2015; 40: 9–32.

References

1. Lu et al., European Journal of Clinical Nutrition 2016; 70(4): 414-23.2. Keast et al., Nutrients 2015; 7(3): 1577-1593.3. Drouin-Chartier et al., Advances Nutrition 2016; 7: 1026–40.4. Zhu et al., European Journal of Nutrition 2015; 54(4): 543-50.

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