A work carried out by prominent Argentine researchers maintains that the regular yogurt consumption It is beneficial for health and contributes to the prevention and management of type 2 diabetes and obesity.
The article, published in the prestigious international journal Frontiers in Nutrition, was called ‘Yogurt, in the context of a healthy diet, for the prevention and management of diabetes and obesity: a perspective from Argentina’. The research stated that ‘in the context of the global diet, which is not very diverse and has wide gaps in nutritious foods, the contribution of a moderate increase in yogurt consumption has the potential to improve the nutritional density of the diet by up to 10%. of the Argentine population. Its consumption can be beneficial in the prevention and treatment of obesity and type 2 diabetes.
“This article attempts to bring together the most recent evidence about the importance of yogurt in the diet; We know a lot about its nutritional contributions, but in recent years there is growing evidence – still under construction – that adds value due to its increasingly recognized relationship with the prevention of type 2 diabetes and obesity (in a context of high prevalence of both. ).
We review this evidence and try to delve into possible ways that explain these benefits. Consuming just 100 g of yogurt daily has the potential to increase the nutritional density (quality) of the diet of our population and – as some studies show – contribute to reducing by hundreds of thousands of people who can contract diabetes in the next two decades,” explained Gabriel Vinderola, doctor in Chemistry, principal researcher at the Institute of Industrial Lactology (CONICET-UNL). and professor at the Faculty of Chemical Engineering of the National University of the Litoral.
However, according to a survey by the consulting firm Kantar Worldpanel, In Argentina, yogurt consumption is currently around – on average – 4 kg per inhabitant per year.while just 12 years ago, the figure reached 10 kg/person/year, according to data presented in the Dietary Guides for the Argentine Population.
Given this situation, the work highlights that the easy availability of yogurt and its simple introduction into diverse diets suggests that incorporating yogurt as part of a healthy diet can potentially contribute to improving public health by preventing chronic non-communicable diseases (NCDs). ) and the reduction of costs associated with its treatment.
“Yogurt consumers eat more essential nutrients, such as minerals (calcium, potassium, magnesium, zinc), vitamins (B2, B12, D) and proteins, and less fat. It is proven that children who frequently consume yogurt have a healthier overall diet: they consume more fruits, whole grains and milk, indicating a better nutritional profile. The same thing happens in adults, yogurt consumers tend to eat less fried foods, processed and red meats, pizzas, sugary drinks or alcohol,” said Sergio Britos, graduate in Nutrition, Director of the Center for Studies on Food Policy and Economics (CEPEA). ) and the UCA University Diploma on Healthy and Sustainable Eating.
“Yogurt is a versatile matrix that also allows you to add the beneficial effect of other foods such as whole grains and fruits, at any time of the day. And the opportunities expand if it is considered beyond breakfast or snack, as an ingredient for the preparation of other dishes such as dressings or salads, as is increasingly common here and is everyday in other parts of the world,” said María Elena. Torresani, graduate in Nutrition, doctorate in that area, Director of the Specialization in Nutrition with an Obesity orientation at the Universidad del Norte Santo Tomás de Aquino in Tucumán and professor of the Nutrition program at the Favaloro University.
In this regard, Dr. Vinderola added that “In addition to probiotics and high-quality proteins, among other nutrients, its combination with other foods can provide prebiotic fibers, fatty acids and a combination of vitamins and minerals with the potential to exert synergistic effects on health. This makes yogurt a highly recommended food, considering its association with healthy eating patterns.”
According to the latest national survey of risk factors from the Ministry of Health, 6 in 10 Argentines over 18 are obese or overweight and more than 1 in 10 have diabetes or impaired blood glucose. Both figures increased progressively compared to previous editions of the same survey. This situation is aggravated given that overweight and obesity are, in themselves, risk factors for developing type 2 diabetes.
“A majority of the Argentine population consumes foods that are excessive in sodium, calories, and fat; we abuse snacks, baked goods, and low-nutritive snacks, generally also exceeding portion sizes. In parallel, we show very low levels of consumption of fruits, vegetables and legumes and a large part of our population is sedentary. All of this represents a favorable scenario for the development of chronic non-communicable diseases,” stated Lic. Britos.
Regarding the role of yogurt in the prevention and management of type 2 diabetes, the authors state that consumption of low-fat yogurt has been associated with a lower risk of developing it. “This is believed to be due to the simultaneous action of milk proteins, calcium, magnesium, vitamin D and the low glycemic index of yogurt. Additionally, certain fatty acids may also be beneficial for controlling type 2 diabetes, they say.
A recent meta-analysis of 14 studies conducted in the United States, United Kingdom, Netherlands, Spain, Australia and Japan, which included 483,090 people, found a 7% reduction in the risk of developing type 2 diabetes for every 50 g increase in yogurt consumed daily. However, they recognize that the association between dairy product consumption and diabetes depends on the type of dairy product and its fat composition, as well as the consumers’ initial blood glucose levels.
Such is the evidence of its contribution to the prevention of type 2 diabetes, that after analyzing all the available documentation, the health authority of the United States, FDA, authorized the inclusion of the following statement on yogurt containers in that country : “Consuming yogurt regularly, at least 2 cups (3 servings) per week, may reduce the risk of type 2 diabetes based on limited scientific evidence.”
“In relation to its benefits for obesity, after analyzing the extensive existing literature, we conclude that yogurt can be useful for weight control programs. Its consumption is associated with better body mass index values in consumers. In addition, there is evidence that suggests that it also provides other health benefits, such as preventing osteoporosis, diabetes and cardiovascular diseases, as well as promoting intestinal health and modulating the immune system,” said Dr. Torresani.
Strong evidence
Epidemiological and clinical evidence suggests that yogurt participates in the control of body weight and may play a role in reducing the risk of obesity, in part by replacing less healthy foods and their various components in the food matrix, and, In some cases, thanks to probiotics, their modulation of the intestinal microbiota intervenes in mechanisms linked to effects on appetite control, energy balance and different anthropometric biomarkers such as body mass index (BMI), waist circumference and body fat.
Several cross-sectional studies demonstrated that yogurt consumers have a significantly lower BMI compared to non-consumers. Women who consumed at least one serving of yogurt had a significantly lower BMI compared to those who did not.
A meta-analysis indicates that yogurt consumption would reduce general obesity and abdominal obesity. Furthermore, its sustained consumption may contribute to some anthropometric changes related to obesity.
In a retrospective cohort study, regular consumers of high serving sizes of yogurt gained significantly less weight compared to low serving sizes, and a significant association was found between yogurt consumption and decreased weight gain.
Specifically related to abdominal fat, several cross-sectional studies demonstrated that yogurt consumers had significantly less body fat versus non-consumers, with significant inverse associations between yogurt consumption and total and abdominal body fat.
‘In an increasingly obese world – the document highlights – it would be valuable for public health strategies to use a simple, economical and commonly consumed food that can help improve weight-related outcomes.’
“Although there are no miracle foods or magic solutions, small changes in our diet, such as increasing the consumption of yogurt to replace other foods with lower nutritional quality, can undoubtedly contribute, along with other healthy measures such as a diet variety and greater physical activity, to reduce the risk of developing type 2 diabetes and overweight and obesity,” the authors of the article concluded.
About the authors of the article
The research, called ‘Yogurt, in the context of a healthy diet, for the prevention and management of diabetes and obesity: a perspective from Argentina’, was led by specialists Sergio Britos (Faculty of Medical Sciences, Pontifical Universidad Católica Argentina), Mónica Katz (Faculty of Medical Sciences, Favaloro University), Gabriel Vinderola (Institute of Industrial Lactology (CONICET-UNL, Faculty of Chemical Engineering, Universidad Nacional del Litoral, Santa Fe), María Elena Torresani (Universidad del Norte Santo Tomás de Aquino de Tucumán) Andrea F. González (Department of Food, Dr. C. Bonorino Udaondo Gastroenterology Hospital), Florencia Flax Marcó (Ministry of Health, Government of the Autonomous City of Buenos Aires) and Jacqueline Schuldbergh (Medical Center Woman and Child Villa Urquiza, Buenos Aires).
