The 2nd Global Yogurt Summit brought together several international experts to review the latest research innovations on yogurt in the fields of obesity, type 2 diabetes, gut health and sustainability:
- Prof. Sharon M. Donovan (University of Illinois at Urbana-Champaign, USA) and Prof. Raanan Shamir (Schneider Children’s Medical Center, Israel) coordinated the event. Read here their introduction.
- Prof Mauro Fisberg (Federal University of Sao Paulo, Brasil) opened the YINI symposium with a review of the history of yogurt, valued because of its health benefits, and described different global consumption patterns and the link with the socioeconomic and educational level of populations.
Impact of yogurt on metabolic diseases
- Dr. Luis Moreno (University of Zaragoza, Spain) covered the benefits of yogurt consumption for improved nutrient intake in young consumers and reported on his resreach findings concerning the protective effect of cardiovascular disease and body fat excess among European adults.
- Prof. Nita Forouhi (University of Cambridge School of Clinical Medicine, UK) reviewed the highlights of a prospective European study on the effect of dairy subtypes on the risk of type 2 diabetes, whereby frequent yogurt consumption shows the highest protective effect.
- Prof. Angelo Tremblay (University of Laval, Canada) presented the benefits of yogurt, as a nutrient-dense food, for weight control. Dairy calcium and proteins help to improve appetite regulation and energy metabolism.
Benefits of ferments
- Dr. John Bienenstock (McMaster University, Canada) discussed the possible effect of yogurt probiotic bacteria on central processing of emotion and sensation, which suggests the existence of a gut-brain axis.
- According to Dr. Olivier Goulet (Hospital Necker-Enfants Malades, France), early microbiota colonization or ‘microbial programming’ may impact future health in adults. Yogurt probiotics may help to prevent or treat irritable bowel syndrome, acute gastroenteritis, and necrotizing enterocolitis.
- Dr. Robert Wolfe (University of Akansas for Medical Sciences, US) refers to the role of high-quality yogurt proteins in improved muscle strength, physical function, bone and cardiovascular health in elderly.
- Finally, Dr. Toon van Hooijdonk (Wageningen University, Netherlands) evaluated the sustainability of yogurt to assure future nutrient security in emerging markets and because of the efficient convertion of human-inedible feed into nutrient-dense food by cows.
