際際滷shows by User: YogurtinNutritionYIN / http://www.slideshare.net/images/logo.gif 際際滷shows by User: YogurtinNutritionYIN / Mon, 20 Nov 2017 10:02:01 GMT 際際滷Share feed for 際際滷shows by User: YogurtinNutritionYIN Salminen research advocates for adding fermented foods to food guide - yini - iuns 2017 /slideshow/salminen-research-advocates-for-adding-fermented-foods-to-food-guide-yini-iuns-2017/82368163 salminen-researchadvocatesforaddingfermentedfoodstofoodguide-yini-iuns2017-171120100201
Sauerkraut, kimchi, kombucha, and of course, fermented milks like yogurt are growing in popularity propelled by health claims and increasing knowledge about the gut microbiota. Several researchers around the world want therefore Health Organizations to add a new category to the National Food Guide thats is fermented foods. For Seppo Salminen (University of Turku, Finland), its even time to go further!]]>
Sauerkraut, kimchi, kombucha, and of course, fermented milks like yogurt are growing in popularity propelled by health claims and increasing knowledge about the gut microbiota. Several researchers around the world want therefore Health Organizations to add a new category to the National Food Guide thats is fermented foods. For Seppo Salminen (University of Turku, Finland), its even time to go further!]]> Mon, 20 Nov 2017 10:02:01 GMT /slideshow/salminen-research-advocates-for-adding-fermented-foods-to-food-guide-yini-iuns-2017/82368163 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Salminen research advocates for adding fermented foods to food guide - yini - iuns 2017 YogurtinNutritionYIN Sauerkraut, kimchi, kombucha, and of course, fermented milks like yogurt are growing in popularity propelled by health claims and increasing knowledge about the gut microbiota. Several researchers around the world want therefore Health Organizations to add a new category to the National Food Guide thats is fermented foods. For Seppo Salminen (University of Turku, Finland), its even time to go further! <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/salminen-researchadvocatesforaddingfermentedfoodstofoodguide-yini-iuns2017-171120100201-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Sauerkraut, kimchi, kombucha, and of course, fermented milks like yogurt are growing in popularity propelled by health claims and increasing knowledge about the gut microbiota. Several researchers around the world want therefore Health Organizations to add a new category to the National Food Guide thats is fermented foods. For Seppo Salminen (University of Turku, Finland), its even time to go further!
Salminen research advocates for adding fermented foods to food guide - yini - iuns 2017 from Yogurt in Nutrition #YINI
]]> 1224 12 https://cdn.slidesharecdn.com/ss_thumbnails/salminen-researchadvocatesforaddingfermentedfoodstofoodguide-yini-iuns2017-171120100201-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Yini symposium iuns 2017 argentina dr. andre marette /slideshow/yini-symposium-iuns-2017-argentina-dr-andre-marette/81978702 yinisymposiumiuns2017argentina-dr-171113123638
Numerous epidemiological studies reported that yogurt consumption may be used as a new biomarker of a healthy lifestyle. What could explain the health benefits of yogurt? At the 5th Yogurt Summit, held in Buenos Aires (Argentina) on October 18th, Dr Andr辿 Marette (Laval University, Qu辿bec) presented up-to-date evidence on bioactive compounds produced during fermentation.]]>
Numerous epidemiological studies reported that yogurt consumption may be used as a new biomarker of a healthy lifestyle. What could explain the health benefits of yogurt? At the 5th Yogurt Summit, held in Buenos Aires (Argentina) on October 18th, Dr Andr辿 Marette (Laval University, Qu辿bec) presented up-to-date evidence on bioactive compounds produced during fermentation.]]> Mon, 13 Nov 2017 12:36:38 GMT /slideshow/yini-symposium-iuns-2017-argentina-dr-andre-marette/81978702 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Yini symposium iuns 2017 argentina dr. andre marette YogurtinNutritionYIN Numerous epidemiological studies reported that yogurt consumption may be used as a new biomarker of a healthy lifestyle. What could explain the health benefits of yogurt? At the 5th Yogurt Summit, held in Buenos Aires (Argentina) on October 18th, Dr Andr辿 Marette (Laval University, Qu辿bec) presented up-to-date evidence on bioactive compounds produced during fermentation. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/yinisymposiumiuns2017argentina-dr-171113123638-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Numerous epidemiological studies reported that yogurt consumption may be used as a new biomarker of a healthy lifestyle. What could explain the health benefits of yogurt? At the 5th Yogurt Summit, held in Buenos Aires (Argentina) on October 18th, Dr Andr辿 Marette (Laval University, Qu辿bec) presented up-to-date evidence on bioactive compounds produced during fermentation.
Yini symposium iuns 2017 argentina dr. andre marette from Yogurt in Nutrition #YINI
]]> 770 6 https://cdn.slidesharecdn.com/ss_thumbnails/yinisymposiumiuns2017argentina-dr-171113123638-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 YINI symposium IUNS 2017 Argentina - Prof. Hutkins /slideshow/yini-symposium-iuns-2017-argentina-prof-hutkins/81695991 yini-iuns-2017-hutkins-171107080811
Robert Hutkins (University of Nebraska, USA) explored the interactions between ingested microorganisms and the gut microbiota, and the way exogenous microorganisms can change the gut environment.]]>
Robert Hutkins (University of Nebraska, USA) explored the interactions between ingested microorganisms and the gut microbiota, and the way exogenous microorganisms can change the gut environment.]]> Tue, 07 Nov 2017 08:08:11 GMT /slideshow/yini-symposium-iuns-2017-argentina-prof-hutkins/81695991 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) YINI symposium IUNS 2017 Argentina - Prof. Hutkins YogurtinNutritionYIN Robert Hutkins (University of Nebraska, USA) explored the interactions between ingested microorganisms and the gut microbiota, and the way exogenous microorganisms can change the gut environment. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/yini-iuns-2017-hutkins-171107080811-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Robert Hutkins (University of Nebraska, USA) explored the interactions between ingested microorganisms and the gut microbiota, and the way exogenous microorganisms can change the gut environment.
YINI symposium IUNS 2017 Argentina - Prof. Hutkins from Yogurt in Nutrition #YINI
]]> 10210 13 https://cdn.slidesharecdn.com/ss_thumbnails/yini-iuns-2017-hutkins-171107080811-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Iuns 5th yogurt summit 2017 - yini - sharon donovan /slideshow/iuns-5th-yogurt-summit-2017-yini-sharon-donovan/81423063 iuns-5thyogurtsummit2017-yini-sharondonovan-171031141644
During the 5th Yogurt Summit, held in Buenos Aires during ICN2017, Professor Sharon Donovan (University of California, Davis, USA) explained why gut microbiota are recognised today as the intersection between diet and health.]]>
During the 5th Yogurt Summit, held in Buenos Aires during ICN2017, Professor Sharon Donovan (University of California, Davis, USA) explained why gut microbiota are recognised today as the intersection between diet and health.]]> Tue, 31 Oct 2017 14:16:44 GMT /slideshow/iuns-5th-yogurt-summit-2017-yini-sharon-donovan/81423063 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Iuns 5th yogurt summit 2017 - yini - sharon donovan YogurtinNutritionYIN During the 5th Yogurt Summit, held in Buenos Aires during ICN2017, Professor Sharon Donovan (University of California, Davis, USA) explained why gut microbiota are recognised today as the intersection between diet and health. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/iuns-5thyogurtsummit2017-yini-sharondonovan-171031141644-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> During the 5th Yogurt Summit, held in Buenos Aires during ICN2017, Professor Sharon Donovan (University of California, Davis, USA) explained why gut microbiota are recognised today as the intersection between diet and health.
Iuns 5th yogurt summit 2017 - yini - sharon donovan from Yogurt in Nutrition #YINI
]]> 1142 6 https://cdn.slidesharecdn.com/ss_thumbnails/iuns-5thyogurtsummit2017-yini-sharondonovan-171031141644-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Prof. Andre Marette YINI Symposium N&G 2017 amsterdam /slideshow/prof-andre-marette-yini-symposium-ng-2017-amsterdam/73164967 prof-170315084309
Professor Andr辿 Marette of the Physiology and Endocrinology Department at the Laval University in Canada explains the impact on health markers: Is yogurt associated with reduced cardio-metabolic risk factors in children?. During this talk, he evaluated the role of yogurt as a nutrient-dense snack and its influence in reducing the risk of developing diabetes and obesity. ]]>
Professor Andr辿 Marette of the Physiology and Endocrinology Department at the Laval University in Canada explains the impact on health markers: Is yogurt associated with reduced cardio-metabolic risk factors in children?. During this talk, he evaluated the role of yogurt as a nutrient-dense snack and its influence in reducing the risk of developing diabetes and obesity. ]]> Wed, 15 Mar 2017 08:43:09 GMT /slideshow/prof-andre-marette-yini-symposium-ng-2017-amsterdam/73164967 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Prof. Andre Marette YINI Symposium N&G 2017 amsterdam YogurtinNutritionYIN Professor Andr辿 Marette of the Physiology and Endocrinology Department at the Laval University in Canada explains the impact on health markers: Is yogurt associated with reduced cardio-metabolic risk factors in children?. During this talk, he evaluated the role of yogurt as a nutrient-dense snack and its influence in reducing the risk of developing diabetes and obesity. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/prof-170315084309-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Professor Andr辿 Marette of the Physiology and Endocrinology Department at the Laval University in Canada explains the impact on health markers: Is yogurt associated with reduced cardio-metabolic risk factors in children?. During this talk, he evaluated the role of yogurt as a nutrient-dense snack and its influence in reducing the risk of developing diabetes and obesity.
Prof. Andre Marette YINI Symposium N&G 2017 amsterdam from Yogurt in Nutrition #YINI
]]> 1012 7 https://cdn.slidesharecdn.com/ss_thumbnails/prof-170315084309-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Prof. Luis Moreno - YINI symposium - Nutrition & Growth 2017 /YogurtinNutritionYIN/prof-luis-moreno-yini-symposium-nutrition-growth-2017 luismorenoyining2017-170308102050
On the 2nd of Mars 2017, Professor Luis A. Moreno opened the symposium in Amsterdam with a presentation on diet quality and lifestyle factors: Could yogurt facilitate better eating habits in children?.]]>
On the 2nd of Mars 2017, Professor Luis A. Moreno opened the symposium in Amsterdam with a presentation on diet quality and lifestyle factors: Could yogurt facilitate better eating habits in children?.]]> Wed, 08 Mar 2017 10:20:50 GMT /YogurtinNutritionYIN/prof-luis-moreno-yini-symposium-nutrition-growth-2017 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Prof. Luis Moreno - YINI symposium - Nutrition & Growth 2017 YogurtinNutritionYIN On the 2nd of Mars 2017, Professor Luis A. Moreno opened the symposium in Amsterdam with a presentation on diet quality and lifestyle factors: Could yogurt facilitate better eating habits in children?. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/luismorenoyining2017-170308102050-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> On the 2nd of Mars 2017, Professor Luis A. Moreno opened the symposium in Amsterdam with a presentation on diet quality and lifestyle factors: Could yogurt facilitate better eating habits in children?.
Prof. Luis Moreno - YINI symposium - Nutrition & Growth 2017 from Yogurt in Nutrition #YINI
]]> 818 5 https://cdn.slidesharecdn.com/ss_thumbnails/luismorenoyining2017-170308102050-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Adam Drewnowski - ICD 2016 - Can yogurt be part of sustainable food choices? /YogurtinNutritionYIN/adam-drewnowski-icd-2016-can-yogurt-be-part-of-sustainable-food-choices adrewnowski-granadaseptember72016-161005090403
People are aware that the food they eat is an important factor, affecting their health, but what is less well known is the impact of producing and consuming food on the world's resources. What about yogurt? Adam Drewnowski, University of Washington in Seattle (USA), explained to us how yogurt may take care of our health and the health of our planet.*]]>
People are aware that the food they eat is an important factor, affecting their health, but what is less well known is the impact of producing and consuming food on the world's resources. What about yogurt? Adam Drewnowski, University of Washington in Seattle (USA), explained to us how yogurt may take care of our health and the health of our planet.*]]> Wed, 05 Oct 2016 09:04:03 GMT /YogurtinNutritionYIN/adam-drewnowski-icd-2016-can-yogurt-be-part-of-sustainable-food-choices YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Adam Drewnowski - ICD 2016 - Can yogurt be part of sustainable food choices? YogurtinNutritionYIN People are aware that the food they eat is an important factor, affecting their health, but what is less well known is the impact of producing and consuming food on the world's resources. What about yogurt? Adam Drewnowski, University of Washington in Seattle (USA), explained to us how yogurt may take care of our health and the health of our planet.* <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/adrewnowski-granadaseptember72016-161005090403-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> People are aware that the food they eat is an important factor, affecting their health, but what is less well known is the impact of producing and consuming food on the world&#39;s resources. What about yogurt? Adam Drewnowski, University of Washington in Seattle (USA), explained to us how yogurt may take care of our health and the health of our planet.*
Adam Drewnowski - ICD 2016 - Can yogurt be part of sustainable food choices? from Yogurt in Nutrition #YINI
]]> 639 4 https://cdn.slidesharecdn.com/ss_thumbnails/adrewnowski-granadaseptember72016-161005090403-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 RD Azmina Govindji - Yogurt in practice: simple swaps to improve nutrition - ICD 2016 /slideshow/rd-azmina-govindji-yogurt-in-practice-simple-swaps-to-improve-nutrition-icd-2016/66547620 3-azminayogurtinpracticeicdgranada2016v5-160929091243
By establishing simple and effective habits in the short-term, we can improve our lives in the long-term. Simple, nutritious and pleasurable - yogurt can be an interesting and healthy option as a swap food in sweet and savory dishes, at any time of the day. Azmina Govindji, RD, shared her golden tips for a triple win with yogurt swaps.*]]>
By establishing simple and effective habits in the short-term, we can improve our lives in the long-term. Simple, nutritious and pleasurable - yogurt can be an interesting and healthy option as a swap food in sweet and savory dishes, at any time of the day. Azmina Govindji, RD, shared her golden tips for a triple win with yogurt swaps.*]]> Thu, 29 Sep 2016 09:12:42 GMT /slideshow/rd-azmina-govindji-yogurt-in-practice-simple-swaps-to-improve-nutrition-icd-2016/66547620 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) RD Azmina Govindji - Yogurt in practice: simple swaps to improve nutrition - ICD 2016 YogurtinNutritionYIN By establishing simple and effective habits in the short-term, we can improve our lives in the long-term. Simple, nutritious and pleasurable - yogurt can be an interesting and healthy option as a swap food in sweet and savory dishes, at any time of the day. Azmina Govindji, RD, shared her golden tips for a triple win with yogurt swaps.* <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/3-azminayogurtinpracticeicdgranada2016v5-160929091243-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> By establishing simple and effective habits in the short-term, we can improve our lives in the long-term. Simple, nutritious and pleasurable - yogurt can be an interesting and healthy option as a swap food in sweet and savory dishes, at any time of the day. Azmina Govindji, RD, shared her golden tips for a triple win with yogurt swaps.*
RD Azmina Govindji - Yogurt in practice: simple swaps to improve nutrition - ICD 2016 from Yogurt in Nutrition #YINI
]]> 775 6 https://cdn.slidesharecdn.com/ss_thumbnails/3-azminayogurtinpracticeicdgranada2016v5-160929091243-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Luis Moreno - ICD 2016 /YogurtinNutritionYIN/luis-moreno-icd-2016 moreno-icd-granada-2016online-160923101436
The keynote from Prof. Luis Moreno (Spain)* took stocks of the available scientific data on the association between yogurt consumption and health. This comprehensive review confirms that yogurt consumption might represent a global signature of a healthy diet and lifestyle at all ages.]]>
The keynote from Prof. Luis Moreno (Spain)* took stocks of the available scientific data on the association between yogurt consumption and health. This comprehensive review confirms that yogurt consumption might represent a global signature of a healthy diet and lifestyle at all ages.]]> Fri, 23 Sep 2016 10:14:36 GMT /YogurtinNutritionYIN/luis-moreno-icd-2016 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Luis Moreno - ICD 2016 YogurtinNutritionYIN The keynote from Prof. Luis Moreno (Spain)* took stocks of the available scientific data on the association between yogurt consumption and health. This comprehensive review confirms that yogurt consumption might represent a global signature of a healthy diet and lifestyle at all ages. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/moreno-icd-granada-2016online-160923101436-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> The keynote from Prof. Luis Moreno (Spain)* took stocks of the available scientific data on the association between yogurt consumption and health. This comprehensive review confirms that yogurt consumption might represent a global signature of a healthy diet and lifestyle at all ages.
Luis Moreno - ICD 2016 from Yogurt in Nutrition #YINI
]]> 1221 5 https://cdn.slidesharecdn.com/ss_thumbnails/moreno-icd-granada-2016online-160923101436-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Lorenzo Morelli - ICD 2016 - Granada - Yogurt and lactose: cooperation for nutrition /slideshow/lorenzo-morelli-icd-2016-granada-yogurt-and-lactose-cooperation-for-nutrition/66084697 1-morelligranadanrplm3-160916070719
Lactose is the sugar of mammals and plays a relevant role in the very early life; beside its role as energy provider, it exhibits several health effects in young children, including a prebiotic effect on the gut microbiota and a positive effect on mineral absorption. Bifidobacteria and some lactobacilli have developed uptake and fermentation mechanisms of lactose that are the most efficient among the enteric bacteria and they have a major role in priming the immune system of neonates. Nowadays lactose malabsorption is often reported, but frequently as a consequence of an auto diagnosis, without a proper clinical assessment. On the other hand, the genetic basis and the physiology of this malabsorption is still under scrutiny by science and some of the dogmas about lactose intolerance are now under revision. Moreover, in case of lactose maldigestion, it is to be considered that the total dairy products avoidance is not an answer, since 1- a small dose of lactose can be digested (12g/day) even by maldigesters and, 2- there is a number of cheeses that, at the end of the ripening period, have no lactose. But, on top of that, as regards yogurt, it is to note that even EFSA, in the frame of its assessment of claims related to health, according to the EU Regulations 1924/2006, concluded that: a cause and effect relationship has been established between the consumption of live yogurt cultures in yogurt and improved digestion of lactose in individuals with lactose maldigestion. The mechanism is related to the survival of lactase contained into the yogurt bacteria through the gastric transit, possibly being protected by the bacterial envelops, even if the cells are no more viable, and facilitated by the buffering action of yogurt. In the less acidic conditions and slow transit time of the small intestine the lactase is then able to digest the residual lactose, avoiding with this action any troubles to lactose maldigesters. This applies to lactic acid bacteria endowed with an ATP-based lactose transport system, such as the yogurt bacteria, whose lactase is active on lactose without any previous phosphorylation. It could be concluded that a more science-based view is necessary for a better approach to understand and manage lactose as a nutrient. ]]>
Lactose is the sugar of mammals and plays a relevant role in the very early life; beside its role as energy provider, it exhibits several health effects in young children, including a prebiotic effect on the gut microbiota and a positive effect on mineral absorption. Bifidobacteria and some lactobacilli have developed uptake and fermentation mechanisms of lactose that are the most efficient among the enteric bacteria and they have a major role in priming the immune system of neonates. Nowadays lactose malabsorption is often reported, but frequently as a consequence of an auto diagnosis, without a proper clinical assessment. On the other hand, the genetic basis and the physiology of this malabsorption is still under scrutiny by science and some of the dogmas about lactose intolerance are now under revision. Moreover, in case of lactose maldigestion, it is to be considered that the total dairy products avoidance is not an answer, since 1- a small dose of lactose can be digested (12g/day) even by maldigesters and, 2- there is a number of cheeses that, at the end of the ripening period, have no lactose. But, on top of that, as regards yogurt, it is to note that even EFSA, in the frame of its assessment of claims related to health, according to the EU Regulations 1924/2006, concluded that: a cause and effect relationship has been established between the consumption of live yogurt cultures in yogurt and improved digestion of lactose in individuals with lactose maldigestion. The mechanism is related to the survival of lactase contained into the yogurt bacteria through the gastric transit, possibly being protected by the bacterial envelops, even if the cells are no more viable, and facilitated by the buffering action of yogurt. In the less acidic conditions and slow transit time of the small intestine the lactase is then able to digest the residual lactose, avoiding with this action any troubles to lactose maldigesters. This applies to lactic acid bacteria endowed with an ATP-based lactose transport system, such as the yogurt bacteria, whose lactase is active on lactose without any previous phosphorylation. It could be concluded that a more science-based view is necessary for a better approach to understand and manage lactose as a nutrient. ]]> Fri, 16 Sep 2016 07:07:19 GMT /slideshow/lorenzo-morelli-icd-2016-granada-yogurt-and-lactose-cooperation-for-nutrition/66084697 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Lorenzo Morelli - ICD 2016 - Granada - Yogurt and lactose: cooperation for nutrition YogurtinNutritionYIN Lactose is the sugar of mammals and plays a relevant role in the very early life; beside its role as energy provider, it exhibits several health effects in young children, including a prebiotic effect on the gut microbiota and a positive effect on mineral absorption. Bifidobacteria and some lactobacilli have developed uptake and fermentation mechanisms of lactose that are the most efficient among the enteric bacteria and they have a major role in priming the immune system of neonates. Nowadays lactose malabsorption is often reported, but frequently as a consequence of an auto diagnosis, without a proper clinical assessment. On the other hand, the genetic basis and the physiology of this malabsorption is still under scrutiny by science and some of the dogmas about lactose intolerance are now under revision. Moreover, in case of lactose maldigestion, it is to be considered that the total dairy products avoidance is not an answer, since 1- a small dose of lactose can be digested (12g/day) even by maldigesters and, 2- there is a number of cheeses that, at the end of the ripening period, have no lactose. But, on top of that, as regards yogurt, it is to note that even EFSA, in the frame of its assessment of claims related to health, according to the EU Regulations 1924/2006, concluded that: a cause and effect relationship has been established between the consumption of live yogurt cultures in yogurt and improved digestion of lactose in individuals with lactose maldigestion. The mechanism is related to the survival of lactase contained into the yogurt bacteria through the gastric transit, possibly being protected by the bacterial envelops, even if the cells are no more viable, and facilitated by the buffering action of yogurt. In the less acidic conditions and slow transit time of the small intestine the lactase is then able to digest the residual lactose, avoiding with this action any troubles to lactose maldigesters. This applies to lactic acid bacteria endowed with an ATP-based lactose transport system, such as the yogurt bacteria, whose lactase is active on lactose without any previous phosphorylation. It could be concluded that a more science-based view is necessary for a better approach to understand and manage lactose as a nutrient. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/1-morelligranadanrplm3-160916070719-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Lactose is the sugar of mammals and plays a relevant role in the very early life; beside its role as energy provider, it exhibits several health effects in young children, including a prebiotic effect on the gut microbiota and a positive effect on mineral absorption. Bifidobacteria and some lactobacilli have developed uptake and fermentation mechanisms of lactose that are the most efficient among the enteric bacteria and they have a major role in priming the immune system of neonates. Nowadays lactose malabsorption is often reported, but frequently as a consequence of an auto diagnosis, without a proper clinical assessment. On the other hand, the genetic basis and the physiology of this malabsorption is still under scrutiny by science and some of the dogmas about lactose intolerance are now under revision. Moreover, in case of lactose maldigestion, it is to be considered that the total dairy products avoidance is not an answer, since 1- a small dose of lactose can be digested (12g/day) even by maldigesters and, 2- there is a number of cheeses that, at the end of the ripening period, have no lactose. But, on top of that, as regards yogurt, it is to note that even EFSA, in the frame of its assessment of claims related to health, according to the EU Regulations 1924/2006, concluded that: a cause and effect relationship has been established between the consumption of live yogurt cultures in yogurt and improved digestion of lactose in individuals with lactose maldigestion. The mechanism is related to the survival of lactase contained into the yogurt bacteria through the gastric transit, possibly being protected by the bacterial envelops, even if the cells are no more viable, and facilitated by the buffering action of yogurt. In the less acidic conditions and slow transit time of the small intestine the lactase is then able to digest the residual lactose, avoiding with this action any troubles to lactose maldigesters. This applies to lactic acid bacteria endowed with an ATP-based lactose transport system, such as the yogurt bacteria, whose lactase is active on lactose without any previous phosphorylation. It could be concluded that a more science-based view is necessary for a better approach to understand and manage lactose as a nutrient.
Lorenzo Morelli - ICD 2016 - Granada - Yogurt and lactose: cooperation for nutrition from Yogurt in Nutrition #YINI
]]> 1653 6 https://cdn.slidesharecdn.com/ss_thumbnails/1-morelligranadanrplm3-160916070719-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Megrette Fletcher /slideshow/megrette-fletcher-62573786/62573786 megrettefletcheryinieb2016-160531124231
4th Yogurt Summit: Mindful Eating]]>
4th Yogurt Summit: Mindful Eating]]> Tue, 31 May 2016 12:42:31 GMT /slideshow/megrette-fletcher-62573786/62573786 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Megrette Fletcher YogurtinNutritionYIN 4th Yogurt Summit: Mindful Eating <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/megrettefletcheryinieb2016-160531124231-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 4th Yogurt Summit: Mindful Eating
Megrette Fletcher from Yogurt in Nutrition #YINI
]]> 1004 5 https://cdn.slidesharecdn.com/ss_thumbnails/megrettefletcheryinieb2016-160531124231-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Azmina Govindji /slideshow/azmina-govindji-62536998/62536998 7azmina-160530125700
Yogurt & Type 2 Diabetes putting it all into practice]]>
Yogurt & Type 2 Diabetes putting it all into practice]]> Mon, 30 May 2016 12:57:00 GMT /slideshow/azmina-govindji-62536998/62536998 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Azmina Govindji YogurtinNutritionYIN Yogurt & Type 2 Diabetes putting it all into practice <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/7azmina-160530125700-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Yogurt &amp; Type 2 Diabetes putting it all into practice
Azmina Govindji from Yogurt in Nutrition #YINI
]]> 810 8 https://cdn.slidesharecdn.com/ss_thumbnails/7azmina-160530125700-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Yogurt : the perfect FIT for a healthy lifestyle ? /slideshow/yogurt-the-perfect-fit-for-a-healthy-lifestyle/61810028 5angelotsandiegob2016vfwithoutpanahi-160509093833
The capacity of a single food, such as yogurt, to influence diet quality and metabolic health depends on its composition and its potential to modify the rest of food consumption. Prof Angelo Tremblay presented recent data, during our 4th Yogurt Summit at EB2016, showing that regular yogurt consumption can be a signature of a global healthy lifestyle.]]>
The capacity of a single food, such as yogurt, to influence diet quality and metabolic health depends on its composition and its potential to modify the rest of food consumption. Prof Angelo Tremblay presented recent data, during our 4th Yogurt Summit at EB2016, showing that regular yogurt consumption can be a signature of a global healthy lifestyle.]]> Mon, 09 May 2016 09:38:33 GMT /slideshow/yogurt-the-perfect-fit-for-a-healthy-lifestyle/61810028 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Yogurt : the perfect FIT for a healthy lifestyle ? YogurtinNutritionYIN The capacity of a single food, such as yogurt, to influence diet quality and metabolic health depends on its composition and its potential to modify the rest of food consumption. Prof Angelo Tremblay presented recent data, during our 4th Yogurt Summit at EB2016, showing that regular yogurt consumption can be a signature of a global healthy lifestyle. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/5angelotsandiegob2016vfwithoutpanahi-160509093833-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> The capacity of a single food, such as yogurt, to influence diet quality and metabolic health depends on its composition and its potential to modify the rest of food consumption. Prof Angelo Tremblay presented recent data, during our 4th Yogurt Summit at EB2016, showing that regular yogurt consumption can be a signature of a global healthy lifestyle.
Yogurt : the perfect FIT for a healthy lifestyle ? from Yogurt in Nutrition #YINI
]]> 872 6 https://cdn.slidesharecdn.com/ss_thumbnails/5angelotsandiegob2016vfwithoutpanahi-160509093833-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 EB 2016 - 4th Yogurt Summit 2016 - Li Wen /slideshow/eb-2016-4th-yogurt-summit-2016-li-wen/61307885 sandiego-april2016-web-wen-160425070608
Diabetes and microbiota: the evidence of a gut signature]]>
Diabetes and microbiota: the evidence of a gut signature]]> Mon, 25 Apr 2016 07:06:08 GMT /slideshow/eb-2016-4th-yogurt-summit-2016-li-wen/61307885 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) EB 2016 - 4th Yogurt Summit 2016 - Li Wen YogurtinNutritionYIN Diabetes and microbiota: the evidence of a gut signature <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/sandiego-april2016-web-wen-160425070608-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Diabetes and microbiota: the evidence of a gut signature
EB 2016 - 4th Yogurt Summit 2016 - Li Wen from Yogurt in Nutrition #YINI
]]> 5800 9 https://cdn.slidesharecdn.com/ss_thumbnails/sandiego-april2016-web-wen-160425070608-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 EB 2016 - 4th Yogurt Summit - Constance Brown-Riggs /slideshow/eb-2016-4th-yogurt-summit-constance-brownriggs/61181570 4healthyeating-animportantpartofdiabeteseffectiveprevention-160421084502
Healthy Eating: an important part of Diabetes Prevention]]>
Healthy Eating: an important part of Diabetes Prevention]]> Thu, 21 Apr 2016 08:45:02 GMT /slideshow/eb-2016-4th-yogurt-summit-constance-brownriggs/61181570 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) EB 2016 - 4th Yogurt Summit - Constance Brown-Riggs YogurtinNutritionYIN Healthy Eating: an important part of Diabetes Prevention <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/4healthyeating-animportantpartofdiabeteseffectiveprevention-160421084502-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Healthy Eating: an important part of Diabetes Prevention
EB 2016 - 4th Yogurt Summit - Constance Brown-Riggs from Yogurt in Nutrition #YINI
]]> 650 25 https://cdn.slidesharecdn.com/ss_thumbnails/4healthyeating-animportantpartofdiabeteseffectiveprevention-160421084502-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 EB 2016 - 4th Yogurt Summit - Thomas Wolever /slideshow/eb-2016-4th-yogurt-summit-thomas-wolever/60956630 2eb2016yinisymposiumwolever-160415130136
Fermented Dairy Intake in Relation to Glycemic and Insulinemia]]>
Fermented Dairy Intake in Relation to Glycemic and Insulinemia]]> Fri, 15 Apr 2016 13:01:36 GMT /slideshow/eb-2016-4th-yogurt-summit-thomas-wolever/60956630 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) EB 2016 - 4th Yogurt Summit - Thomas Wolever YogurtinNutritionYIN Fermented Dairy Intake in Relation to Glycemic and Insulinemia鐃 <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/2eb2016yinisymposiumwolever-160415130136-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Fermented Dairy Intake in Relation to Glycemic and Insulinemia鐃
EB 2016 - 4th Yogurt Summit - Thomas Wolever from Yogurt in Nutrition #YINI
]]> 4891 6 https://cdn.slidesharecdn.com/ss_thumbnails/2eb2016yinisymposiumwolever-160415130136-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Yogurt consumption for a healthier diet and lifestyle: overview from cohorts from different countries and continents /slideshow/yogurt-consumption-for-a-healthier-diet-and-lifestyle-overview-from-cohorts-from-different-countries-and-continents/55242345 angeloberlinlifestylevfinale2015-151118090228-lva1-app6891
Yogurt is generally considered as a healthy food because of its nutrient composition, its profile of fermented food, and its link with an improved metabolic fitness. Population studies show that yogurt consumers report a greater intake of some nutrients, e.g. calcium and protein, and fruits and vegetables compared to non-consumers. This is concordant with recent data demonstrating that diet quality is improved in yogurt consumers. Other cohort studies have shown that yogurt consumption is associated with a reduced body weight over time. Our research experience with the Quebec Family Study reveals that yogurt consumption might be the signature of a healthy lifestyle. Indeed, female yogurt consumers report a better macronutrient composition of the diet than non-consumers; they are also more physically active and display feeding behaviors which are more compatible with body weight stability. This agrees with results of the Infogene Study demonstrating that yogurt consumers are more prone to adhere to a Prudent dietary pattern whereas non-consumers tend to exhibit a Western pattern. In summary, currently available cohort studies tend to show that yogurt consumption is associated with a healthy eating pattern and lifestyle.]]>
Yogurt is generally considered as a healthy food because of its nutrient composition, its profile of fermented food, and its link with an improved metabolic fitness. Population studies show that yogurt consumers report a greater intake of some nutrients, e.g. calcium and protein, and fruits and vegetables compared to non-consumers. This is concordant with recent data demonstrating that diet quality is improved in yogurt consumers. Other cohort studies have shown that yogurt consumption is associated with a reduced body weight over time. Our research experience with the Quebec Family Study reveals that yogurt consumption might be the signature of a healthy lifestyle. Indeed, female yogurt consumers report a better macronutrient composition of the diet than non-consumers; they are also more physically active and display feeding behaviors which are more compatible with body weight stability. This agrees with results of the Infogene Study demonstrating that yogurt consumers are more prone to adhere to a Prudent dietary pattern whereas non-consumers tend to exhibit a Western pattern. In summary, currently available cohort studies tend to show that yogurt consumption is associated with a healthy eating pattern and lifestyle.]]> Wed, 18 Nov 2015 09:02:27 GMT /slideshow/yogurt-consumption-for-a-healthier-diet-and-lifestyle-overview-from-cohorts-from-different-countries-and-continents/55242345 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Yogurt consumption for a healthier diet and lifestyle: overview from cohorts from different countries and continents YogurtinNutritionYIN Yogurt is generally considered as a healthy food because of its nutrient composition, its profile of fermented food, and its link with an improved metabolic fitness. Population studies show that yogurt consumers report a greater intake of some nutrients, e.g. calcium and protein, and fruits and vegetables compared to non-consumers. This is concordant with recent data demonstrating that diet quality is improved in yogurt consumers. Other cohort studies have shown that yogurt consumption is associated with a reduced body weight over time. Our research experience with the Quebec Family Study reveals that yogurt consumption might be the signature of a healthy lifestyle. Indeed, female yogurt consumers report a better macronutrient composition of the diet than non-consumers; they are also more physically active and display feeding behaviors which are more compatible with body weight stability. This agrees with results of the Infogene Study demonstrating that yogurt consumers are more prone to adhere to a Prudent dietary pattern whereas non-consumers tend to exhibit a Western pattern. In summary, currently available cohort studies tend to show that yogurt consumption is associated with a healthy eating pattern and lifestyle. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/angeloberlinlifestylevfinale2015-151118090228-lva1-app6891-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Yogurt is generally considered as a healthy food because of its nutrient composition, its profile of fermented food, and its link with an improved metabolic fitness. Population studies show that yogurt consumers report a greater intake of some nutrients, e.g. calcium and protein, and fruits and vegetables compared to non-consumers. This is concordant with recent data demonstrating that diet quality is improved in yogurt consumers. Other cohort studies have shown that yogurt consumption is associated with a reduced body weight over time. Our research experience with the Quebec Family Study reveals that yogurt consumption might be the signature of a healthy lifestyle. Indeed, female yogurt consumers report a better macronutrient composition of the diet than non-consumers; they are also more physically active and display feeding behaviors which are more compatible with body weight stability. This agrees with results of the Infogene Study demonstrating that yogurt consumers are more prone to adhere to a Prudent dietary pattern whereas non-consumers tend to exhibit a Western pattern. In summary, currently available cohort studies tend to show that yogurt consumption is associated with a healthy eating pattern and lifestyle.
Yogurt consumption for a healthier diet and lifestyle: overview from cohorts from different countries and continents from Yogurt in Nutrition #YINI
]]> 745 11 https://cdn.slidesharecdn.com/ss_thumbnails/angeloberlinlifestylevfinale2015-151118090228-lva1-app6891-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Yogurt and weight management: new insights on the evidence /slideshow/yogurt-and-weight-management-new-insights-on-the-evidence/54726325 berlin-fens-yini-symposium-oct-2015-151104101223-lva1-app6891
Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes! Dr Richard Atkinson He has worked in obesity research and treatment for over 40 years, is interested in obesity policy, and has advocated for young investigator programs nationally and internationally. His research includes causes and treatments of obesity, particularly obesity drugs, obesity surgery, and virus-induced obesity. His laboratory demonstrated that human adenovirus-36 produces obesity in animals and is associated with obesity in humans. In summary The York Health Economics Consortium and collaborators performed a comprehensive literature search identifying papers on yogurt and weight management. Selection criteria were studies of classical yogurt only, probiotic bacteria were excluded, as were studies on individuals with various diseases. From 13,000 potential papers, 69 met potential criteria and 22 were selected, including 7 cross-sectional, 6 cohort, 2 crossover, and 7 controlled trials. All cross-sectional and cohort trials showed a beneficial association of yogurt and one or more body weight/composition measures. Limitations were that all dietary data were self-reported, confounding variables not completely controlled, and correlation is not causation. Two crossover studies were small, short duration, and uninterpretable. Five of seven controlled trials had major limitations including self-report of intake, inadequate or irrelevant research design, few subjects, inadequate description, etc. One well controlled, randomized study had clear results showing a beneficial effect of yogurt, but improper design to address effects of yogurt alone. Five of six RCT showed a beneficial effect of yogurt, but only one was significant. Yogurt is a health food accepted by most people and has potential for prevention and treatment of overweight/obesity. Previous studies give optimism for yogurt for weight management, but future well-designed randomized, controlled trials for proof of principle and large population studies for feasibility are needed.]]>
Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes! Dr Richard Atkinson He has worked in obesity research and treatment for over 40 years, is interested in obesity policy, and has advocated for young investigator programs nationally and internationally. His research includes causes and treatments of obesity, particularly obesity drugs, obesity surgery, and virus-induced obesity. His laboratory demonstrated that human adenovirus-36 produces obesity in animals and is associated with obesity in humans. In summary The York Health Economics Consortium and collaborators performed a comprehensive literature search identifying papers on yogurt and weight management. Selection criteria were studies of classical yogurt only, probiotic bacteria were excluded, as were studies on individuals with various diseases. From 13,000 potential papers, 69 met potential criteria and 22 were selected, including 7 cross-sectional, 6 cohort, 2 crossover, and 7 controlled trials. All cross-sectional and cohort trials showed a beneficial association of yogurt and one or more body weight/composition measures. Limitations were that all dietary data were self-reported, confounding variables not completely controlled, and correlation is not causation. Two crossover studies were small, short duration, and uninterpretable. Five of seven controlled trials had major limitations including self-report of intake, inadequate or irrelevant research design, few subjects, inadequate description, etc. One well controlled, randomized study had clear results showing a beneficial effect of yogurt, but improper design to address effects of yogurt alone. Five of six RCT showed a beneficial effect of yogurt, but only one was significant. Yogurt is a health food accepted by most people and has potential for prevention and treatment of overweight/obesity. Previous studies give optimism for yogurt for weight management, but future well-designed randomized, controlled trials for proof of principle and large population studies for feasibility are needed.]]> Wed, 04 Nov 2015 10:12:23 GMT /slideshow/yogurt-and-weight-management-new-insights-on-the-evidence/54726325 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Yogurt and weight management: new insights on the evidence YogurtinNutritionYIN Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes! Dr Richard Atkinson He has worked in obesity research and treatment for over 40 years, is interested in obesity policy, and has advocated for young investigator programs nationally and internationally. His research includes causes and treatments of obesity, particularly obesity drugs, obesity surgery, and virus-induced obesity. His laboratory demonstrated that human adenovirus-36 produces obesity in animals and is associated with obesity in humans. In summary The York Health Economics Consortium and collaborators performed a comprehensive literature search identifying papers on yogurt and weight management. Selection criteria were studies of classical yogurt only, probiotic bacteria were excluded, as were studies on individuals with various diseases. From 13,000 potential papers, 69 met potential criteria and 22 were selected, including 7 cross-sectional, 6 cohort, 2 crossover, and 7 controlled trials. All cross-sectional and cohort trials showed a beneficial association of yogurt and one or more body weight/composition measures. Limitations were that all dietary data were self-reported, confounding variables not completely controlled, and correlation is not causation. Two crossover studies were small, short duration, and uninterpretable. Five of seven controlled trials had major limitations including self-report of intake, inadequate or irrelevant research design, few subjects, inadequate description, etc. One well controlled, randomized study had clear results showing a beneficial effect of yogurt, but improper design to address effects of yogurt alone. Five of six RCT showed a beneficial effect of yogurt, but only one was significant. Yogurt is a health food accepted by most people and has potential for prevention and treatment of overweight/obesity. Previous studies give optimism for yogurt for weight management, but future well-designed randomized, controlled trials for proof of principle and large population studies for feasibility are needed. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/berlin-fens-yini-symposium-oct-2015-151104101223-lva1-app6891-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: &quot;Yogurt consumption benefits: global findings &amp; perspectives&quot;. This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes! Dr Richard Atkinson He has worked in obesity research and treatment for over 40 years, is interested in obesity policy, and has advocated for young investigator programs nationally and internationally. His research includes causes and treatments of obesity, particularly obesity drugs, obesity surgery, and virus-induced obesity. His laboratory demonstrated that human adenovirus-36 produces obesity in animals and is associated with obesity in humans. In summary The York Health Economics Consortium and collaborators performed a comprehensive literature search identifying papers on yogurt and weight management. Selection criteria were studies of classical yogurt only, probiotic bacteria were excluded, as were studies on individuals with various diseases. From 13,000 potential papers, 69 met potential criteria and 22 were selected, including 7 cross-sectional, 6 cohort, 2 crossover, and 7 controlled trials. All cross-sectional and cohort trials showed a beneficial association of yogurt and one or more body weight/composition measures. Limitations were that all dietary data were self-reported, confounding variables not completely controlled, and correlation is not causation. Two crossover studies were small, short duration, and uninterpretable. Five of seven controlled trials had major limitations including self-report of intake, inadequate or irrelevant research design, few subjects, inadequate description, etc. One well controlled, randomized study had clear results showing a beneficial effect of yogurt, but improper design to address effects of yogurt alone. Five of six RCT showed a beneficial effect of yogurt, but only one was significant. Yogurt is a health food accepted by most people and has potential for prevention and treatment of overweight/obesity. Previous studies give optimism for yogurt for weight management, but future well-designed randomized, controlled trials for proof of principle and large population studies for feasibility are needed.
Yogurt and weight management: new insights on the evidence from Yogurt in Nutrition #YINI
]]> 1948 23 https://cdn.slidesharecdn.com/ss_thumbnails/berlin-fens-yini-symposium-oct-2015-151104101223-lva1-app6891-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Yogurt and diabetes: overview of the recent epidemiological studies /slideshow/yogurt-and-diabetes-overview-of-the-recent-epidemiological-studies/54726311 ecn-salas-salvado-yogurtanddiabetes-2015-151104101202-lva1-app6891
Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes! Dr Jordi Salas-Salvado In last years, expertise and research lines of Dr. Salas (Spain) are focused in human clinical trials evaluating the effect of diets and dietary compounds on obesity, type 2 diabetes, metabolic syndrome and cardiovascular disease. His speech gives an overview of recent epidemiological studies regarding yogurt and diabetes prevention. In summary The possible effects of dairy consumption on diabetes prevention remain controversial. Largely owing to their saturated fat content, dairy products are conventionally perceived as having an adverse impact on health. However, they are nutrient-dense food and contain high-quality protein, vitamins (A, D, B2, B12, and menaquinone), and minerals (calcium, magnesium, and potassium), which have been shown to have beneficial effects on T2D risk. Yogurt has also some possible probiotic effects modulating glucose metabolism. In this review we analyse all the epidemiologic studies evaluating the association between yogurt consumption and diabetes. Most of the published studies have demonstrated an inverse association between the frequency of yogurt consumption and diabetes risk. In the frame of the PREDIMED study, a clinical trial aiming at assess the beneficial effect of the Mediterranean diet on the primary prevention of cardiovascular disease, total yogurt consumption was also associated with a lower T2D risk. In this study, an increased consumption of total low-fat dairy and total yogurt during the follow-up was also inversely associated with T2D. In addition, substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. Therefore, we conclude that a healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk highly predisposed to develop this condition. Clinical trials are warranted to definitively conclude that yogurt consumption have preventive effects on type 2 diabetes.]]>
Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes! Dr Jordi Salas-Salvado In last years, expertise and research lines of Dr. Salas (Spain) are focused in human clinical trials evaluating the effect of diets and dietary compounds on obesity, type 2 diabetes, metabolic syndrome and cardiovascular disease. His speech gives an overview of recent epidemiological studies regarding yogurt and diabetes prevention. In summary The possible effects of dairy consumption on diabetes prevention remain controversial. Largely owing to their saturated fat content, dairy products are conventionally perceived as having an adverse impact on health. However, they are nutrient-dense food and contain high-quality protein, vitamins (A, D, B2, B12, and menaquinone), and minerals (calcium, magnesium, and potassium), which have been shown to have beneficial effects on T2D risk. Yogurt has also some possible probiotic effects modulating glucose metabolism. In this review we analyse all the epidemiologic studies evaluating the association between yogurt consumption and diabetes. Most of the published studies have demonstrated an inverse association between the frequency of yogurt consumption and diabetes risk. In the frame of the PREDIMED study, a clinical trial aiming at assess the beneficial effect of the Mediterranean diet on the primary prevention of cardiovascular disease, total yogurt consumption was also associated with a lower T2D risk. In this study, an increased consumption of total low-fat dairy and total yogurt during the follow-up was also inversely associated with T2D. In addition, substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. Therefore, we conclude that a healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk highly predisposed to develop this condition. Clinical trials are warranted to definitively conclude that yogurt consumption have preventive effects on type 2 diabetes.]]> Wed, 04 Nov 2015 10:12:02 GMT /slideshow/yogurt-and-diabetes-overview-of-the-recent-epidemiological-studies/54726311 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Yogurt and diabetes: overview of the recent epidemiological studies YogurtinNutritionYIN Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes! Dr Jordi Salas-Salvado In last years, expertise and research lines of Dr. Salas (Spain) are focused in human clinical trials evaluating the effect of diets and dietary compounds on obesity, type 2 diabetes, metabolic syndrome and cardiovascular disease. His speech gives an overview of recent epidemiological studies regarding yogurt and diabetes prevention. In summary The possible effects of dairy consumption on diabetes prevention remain controversial. Largely owing to their saturated fat content, dairy products are conventionally perceived as having an adverse impact on health. However, they are nutrient-dense food and contain high-quality protein, vitamins (A, D, B2, B12, and menaquinone), and minerals (calcium, magnesium, and potassium), which have been shown to have beneficial effects on T2D risk. Yogurt has also some possible probiotic effects modulating glucose metabolism. In this review we analyse all the epidemiologic studies evaluating the association between yogurt consumption and diabetes. Most of the published studies have demonstrated an inverse association between the frequency of yogurt consumption and diabetes risk. In the frame of the PREDIMED study, a clinical trial aiming at assess the beneficial effect of the Mediterranean diet on the primary prevention of cardiovascular disease, total yogurt consumption was also associated with a lower T2D risk. In this study, an increased consumption of total low-fat dairy and total yogurt during the follow-up was also inversely associated with T2D. In addition, substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. Therefore, we conclude that a healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk highly predisposed to develop this condition. Clinical trials are warranted to definitively conclude that yogurt consumption have preventive effects on type 2 diabetes. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/ecn-salas-salvado-yogurtanddiabetes-2015-151104101202-lva1-app6891-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: &quot;Yogurt consumption benefits: global findings &amp; perspectives&quot;. This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes! Dr Jordi Salas-Salvado In last years, expertise and research lines of Dr. Salas (Spain) are focused in human clinical trials evaluating the effect of diets and dietary compounds on obesity, type 2 diabetes, metabolic syndrome and cardiovascular disease. His speech gives an overview of recent epidemiological studies regarding yogurt and diabetes prevention. In summary The possible effects of dairy consumption on diabetes prevention remain controversial. Largely owing to their saturated fat content, dairy products are conventionally perceived as having an adverse impact on health. However, they are nutrient-dense food and contain high-quality protein, vitamins (A, D, B2, B12, and menaquinone), and minerals (calcium, magnesium, and potassium), which have been shown to have beneficial effects on T2D risk. Yogurt has also some possible probiotic effects modulating glucose metabolism. In this review we analyse all the epidemiologic studies evaluating the association between yogurt consumption and diabetes. Most of the published studies have demonstrated an inverse association between the frequency of yogurt consumption and diabetes risk. In the frame of the PREDIMED study, a clinical trial aiming at assess the beneficial effect of the Mediterranean diet on the primary prevention of cardiovascular disease, total yogurt consumption was also associated with a lower T2D risk. In this study, an increased consumption of total low-fat dairy and total yogurt during the follow-up was also inversely associated with T2D. In addition, substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. Therefore, we conclude that a healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk highly predisposed to develop this condition. Clinical trials are warranted to definitively conclude that yogurt consumption have preventive effects on type 2 diabetes.
Yogurt and diabetes: overview of the recent epidemiological studies from Yogurt in Nutrition #YINI
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description]]> Mon, 01 Jun 2015 14:45:34 GMT /slideshow/proceedings-boston-2013/48845296 YogurtinNutritionYIN@slideshare.net(YogurtinNutritionYIN) Proceedings boston 2013 YogurtinNutritionYIN description <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/proceedingsboston2013-150601144534-lva1-app6891-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> description
Proceedings boston 2013 from Yogurt in Nutrition #YINI
]]> 957 20 https://cdn.slidesharecdn.com/ss_thumbnails/proceedingsboston2013-150601144534-lva1-app6891-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 https://cdn.slidesharecdn.com/profile-photo-YogurtinNutritionYIN-48x48.jpg?cb=1513073673 Yogurt in Nutrition. Initiative for a balanced diet will explore the health benefits of yogurt, review existing and emerging science, identify research gaps, stimulate new research and communicate available scientific information. More about this initiative? http://yogurtinnutrition.com/about-us/ http://www.yogurtinnutrition.com https://cdn.slidesharecdn.com/ss_thumbnails/salminen-researchadvocatesforaddingfermentedfoodstofoodguide-yini-iuns2017-171120100201-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/salminen-research-advocates-for-adding-fermented-foods-to-food-guide-yini-iuns-2017/82368163 Salminen research ad... https://cdn.slidesharecdn.com/ss_thumbnails/yinisymposiumiuns2017argentina-dr-171113123638-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/yini-symposium-iuns-2017-argentina-dr-andre-marette/81978702 Yini symposium iuns 20... https://cdn.slidesharecdn.com/ss_thumbnails/yini-iuns-2017-hutkins-171107080811-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/yini-symposium-iuns-2017-argentina-prof-hutkins/81695991 YINI symposium IUNS 20...