The feasibility of serving liquid yoghurt supplemented with probiotic bacteria, Lactobacillus rhamnosus LB 21, and Lactococcus lactis L1A — A pilot study among old people with dementia in a residential care facility Protective effect of yoghurt consumption on Helicobacter pylori seropositivity in a Mexican population. Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases Protein-enriched 'regular products' and their effect on protein intake in acute hospitalized older adults; a randomized controlled trial. Long-term effects of consumption of a novel fat emulsion in relation to body-weight management Impact of Bifidobacterium animalis subsp. lactis BB-12 and, Lactobacillus acidophilus LA-5-containing yoghurt, on fecal bacterial counts of healthy adults. The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese subjects The effects of sucrose and maize oil on subsequent food intake and mood. Short-term effects of a novel fat emulsion on appetite and food intake Effects of dietary yoghurt on immunological and clinical parameters of rhinopathic patients Impact of micronutrient fortification of yoghurt on micronutrient status markers and growth – a randomized double blind controlled trial among school children in Bangladesh Impact of probiotic Lactobacillus plantarum TENSIA in different dairy products on anthropometric and blood biochemical indices of healthy adults. Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects Weight Management Interventions in Adult and Pediatric Asthma Populations: A Systematic Review. Preventing food allergy: protocol for a rapid systematic review Randomized placebo-controlled intervention with n-3 LC-PUFA-supplemented yoghurt: effects on circulating eicosanoids and cardiovascular risk factors. Effect of fat emulsion (Fabuless) on orocecal transit time in healthy men The effects of probiotic bacteria on glycaemic control in overweight men and women: a randomised controlled trial Dietary Patterns and Cognitive Health in Older Adults: A Systematic Review. Effect of Lactobacillus GG yoghurt in prevention of antibiotic associated diarrhoea. Effect of Replacing Sugar with Non-Caloric Sweeteners in Beverages on the Reward Value after Repeated Exposure Effect of probiotic Bifidobacterium longum BB536 [corrected] in relieving clinical symptoms and modulating plasma cytokine levels of Japanese cedar pollinosis during the pollen season. A randomized double-blind, placebo-controlled trial.
Background Constipation and body weight loss are prevalent among old people . Treatment with different species of lactic acid bacteria has been suggested for various forms of gastrointestinal disorders . Objective , participants and interventionThis pilot study was performed to assess the feasibility of administering and consuming a drinkable yoghurt containing Lactobacillus rhamnosus LB 21 and Lactococcus L1A , and to evaluate the influence on bowel movements and body weight in 15 people with dementia , aged 65–95 years in residential care facility . Design A drinkable yoghurt ( Verum Drickyoghurt © ) with added bacteria was served daily for 6 months in conjunction with ordinary food intake .  Body weight , bowel movement frequency and consistency , food and fluid intake and time spent in various activities were recorded for two weeks preintervention , and 3 times during the follow-up period . Result This study showed that the yoghurt was easy to serve , with few side effects for the participants and that the various recording forms and diaries were easy for the staff to complete . The extra intake of yoghurt did not have any detectable beneficial effect on bowel movements . The overnight fast was almost 15 hours per day . Body weight decreased by 0.65 kg/month ( 95 % confidence interval . 0.27–0.97 ) . Conclusions The present study design was feasible in this group of old people with dementia . The absence of any detectable effect of the supplement on constipation , but rather a considerable loss in body weight , indicate that further research is needed in a large r and omised controlled trial , if associations between dementia , constipation and energy balance are to be understood OBJECTIVE The aim of the study was to determine the relationship between fermented and unfermented dairy product consumption and Helicobacter pylori seropositivity in a Mexican population . DESIGN Dietary interviews were conducted as part of a population -based case-control study in 2005 . Serum was obtained for each participant to determine H. pylori seropositivity status . Adjusted odds ratios were estimated from multivariate logistic regression models . SETTING Mexico City , Mexico . SUBJECTS A r and om sample of 464 healthy adult residents . RESULTS The overall seroprevalence of H. pylori in the study sample was 75.4 % . In fully adjusted models , compared with those who did not consume yoghurt , there was a protective effect of eating up to one serving per week of yoghurt and more than one serving per week of yoghurt ( odds ratio ( OR ) = 0.57 , 95 % confidence interval ( CI ) 0.35 - 0.94 and OR = 0.45 , 95 % CI 0.24 - 0.86 , respectively ) , with a P for trend of 0.01 . There were no effects for the consumption of unfermented dairy products ( milk and cheese ) . CONCLUSIONS This study suggests that yoghurt consumption may have a protective effect against H. pylori seropositivity . Additional studies are needed to determine whether consumption of yoghurt or other fermented dairy products can prevent or eradicate H. pylori infection Aim /hypothesisThe aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes  , using a food diary . Methods A nested case-cohort within the EPIC-Norfolk Study was examined , including a r and om subcohort ( n = 4,000 ) and cases of incident diabetes ( n = 892 , including 143 cases in the subcohort ) followed-up for 11 years .  Diet  was assessed using a prospect i ve 7-day food diary .  Total dairy intake ( g/day ) was estimated and categorised into high-fat ( ≥3.9 % ) and low-fat ( < 3.9 % fat ) dairy , and by subtype into yoghurt , cheese and milk . Combined fermented dairy product intake ( yoghurt , cheese , sour cream ) was estimated and categorised into high- and low-fat . Prentice-weighted Cox regression HRs were calculated . Results Total dairy , high-fat dairy , milk , cheese and  high-fat fermented dairy product  intakes were not associated with the development of incident diabetes . Low-fat dairy intake was inversely associated with diabetes in age- and sex-adjusted analyses ( tertile [ T ] 3 vs T1 , HR 0.81 [ 95 % CI 0.66 , 0.98 ] ) , but further adjustment for anthropometric , dietary and diabetes risk factors attenuated this association . In addition , an inverse association was found between diabetes and  low-fat fermented dairy product intake ( T3 vs T1 , HR 0.76 [ 95 % CI 0.60 , 0.99 ] ; ptrend = 0.049 ) and specifically with yoghurt intake ( HR 0.72 [ 95 % CI 0.55 , 0.95 ] ; ptrend = 0.017 ) in multivariable adjusted analyses . Conclusions /interpretationGreater low-fat fermented dairy product intake , largely driven by yoghurt intake , was associated with a decreased risk of type 2 diabetes development in prospect i ve analyses . These findings suggest that the consumption of specific dairy types may be beneficial for the prevention of diabetes , highlighting the importance of food group subtypes for public health messages Objective : To investigate the effect of a probiotic milk product containing the culture CAUSIDO ® and of two alternative products on risk factors for cardiovascular disease in overweight and obese subjects . Design : An 8 week r and omized , double-blind , placebo- and compliance-controlled , parallel study .Subjects : Seventy healthy , weight-stable , overweight and obese ( 25.0 < BMI < 37.5 kg/m2 ) males ( n=20 ) and females ( n=50 ) , 18–55 y old , were r and omly assigned into five groups . Intervention : Four groups consumed 450 ml fermented milk products ( yoghurt ) daily . Group 1 : a yoghurt fermented with two strains of Streptococcus thermophilus and two strains of Lactobacillus acidophilus ( StLa ) . Group 2 : a placebo yoghurt fermented with delta-acid-lactone ( PY ) . Group 3 : a yoghurt fermented with two strains of Streptococcus thermophilus and one strain of Lactobacillus rhamnosus ( StLr ) . Group 4 : a yoghurt fermented with one strain of Enterococcus faecium and two strains of Streptococcus thermophilus ( CAUSIDO ® culture ) , GAIO ® ( G ) . The dietary composition of the yoghurt was otherwise similar . The fifth group was given two placebo pills ( PP ) daily . Results : When comparing all five treatment groups , unadjusted for changes in body weight , no statistical effects were observed in week 8 in the G-group on low density lipoproteins (LDL)-cholesterol ( P=0.29 ) . After adjustment for small changes in body weight , LDL-cholesterol decreased by 8.4 % ( 0.26±0.10 mmol/l ; P<0.05 ) and fibrinogen increased ( 0.74±0.32 mmol/l ; P<0.05 ) after 8 weeks in the G-group . This was significantly different from the group consuming chemically fermented yoghurt and the group consuming placebo pills ( P<0.05 ) . After 8 weeks , systolic blood pressure was significantly more reduced in the StLa and G-group compared to StLr . No other differences were found . Conclusion : The CAUSIDO ® culture reduced LDL-cholesterol and increased fibrinogen in the overweight subjects at a 450 ml consumption daily for 8 weeks . The effect on LDL-cholesterol confirms previous studies . An immunostimulation by one of the strains in the product might explain the effect on fibrinogen in the G-group . Sponsorship : MD Foods A/S , Denmark . European Journal of Clinical Nutrition ( 2000 ) 54 , BACKGROUND & AIMS Especially in older adults , maintaining muscle mass is essential to perform activities of daily living . This requires a sufficient protein intake . However , protein intake in hospitalized older adults is often insufficient . Thus far different nutrition intervention strategies have failed to show success in reaching sufficient protein intake in hospitalized older adults . The effect of recently developed protein-enriched bread and drinking yoghurt on protein intake is still unknown . Therefore , the objective of this study was to examine the effect of protein-enriched bread and drinking yoghurt on the protein intake of acute hospitalized older adults ( ≥55 years ) . METHODS This study was performed as a single blind r and omized controlled trial in 47 hospitalized elderly acutely admitted to a university hospital . During three consecutive days participants received either ad libitum protein-enriched bread and drinking yoghurt or normal , non-enriched products as part of their daily meals . The protein-enriched bread contained 6.9 g of protein per serving and the normal bread 3.8 g of protein . For drinking yoghurt this was 20.0 g and 7.5 g of protein per serving respectively . The products were almost isocaloric . Food intake of participants was measured and nutritional values were calculated according to the Dutch Food Composition Table . An independent sample t-test was used to compare protein intake between the intervention and control group . RESULTS Analyses illustrate a protein intake in the intervention group of 75.0 ± 33.2 g per day versus 58.4 ± 14.5 g in the control group ( p = 0.039 ) . Intervention patients had a mean protein intake of 1.1 g/kg/day , with 36 % of the patients reaching the minimum requirement of 1.2 g/kg/day ; in control patients this was 0.9 g/kg/day ( p = 0.041 ) and 8 % ( p = 0.030 ) . Bread and drinking yoghurt contributed almost equally to the increased intake of protein in the intervention group . CONCLUSIONS The use of protein-enriched bread and drinking yoghurt , consumed as part of regular meals , is a promising and feasible solution to increase the protein intake of acutely ill patients . It needs to be confirmed whether the use of these products will also result in a better clinical outcome . Clinical Trials.gov ID number : NCT01907152 Objective : To assess weight maintenance after weight loss by consumption of yoghurt with a novel fat emulsion ( Olibra ) including effects on body composition , resting energy expenditure ( REE ) , fat oxidation , hunger feelings and satiety hormones . Design : A r and omized , placebo-controlled , double-blind , parallel design . A 6-week weight loss period ( 2.1 MJ/day ) was followed by 18 weeks weight maintenance with test ( Olibra ) or placebo yoghurt . Subjects : Fifty overweight women ( age : 18–58 years , body mass index ( BMI ) 25–32 kg/m2 ) . Measurements : In weeks 1 , 7 and 25 , a satiety test with question naires and blood sample s for analysis of satiety hormones . In weeks 2 , 8 and 26 , REE , body weight and body composition . Results : During weight maintenance after significant body weight reduction , there was no significant increase in body weight in the test group ( 1.1±3.4 kg ) ; the placebo group did gain weight ( 3.0±3.1 kg , P<0.001 ) . Compared to the placebo group , the test group was less hungry 4 h after yoghurt consumption in week 25 ( P<0.05 ) and showed increased glucagon like peptide-1 values 180 min after yoghurt consumption ( week 25 vs week 1 , P<0.05 ) . Measured REE as a function of fat-free mass ( FFM ) was significantly higher than predicted REE ( P<0.05 ) in week 26 for the test group , but not for the placebo group . Fat mass ( FM ) was significantly more decreased in the test group ( 6.5±4.1 kg ) compared to the placebo group ( 4.1±3.6 kg ) ( week 26 vs week 2 , P<0.05 ) . Conclusion : Consumption of Olibra yoghurt improved weight maintenance  compared to placebo , which can be explained by the relatively higher REE as a function of FFM , relatively higher decrease in FM and the relatively lower increase in hunger This r and omized , placebo-controlled , double blind , parallel dose-response study investigated the impact of 4-week commercial yoghurt consumption supplemented with Bifidobacterium animalis subsp . lactis ( BB-12 ) and Lactobacillus acidophilus ( LA-5 ) on fecal bacterial counts of healthy adults . Fifty-eight volunteers were r and omly assigned to three different groups : 1 . placebo ( no probiotic , no starter and no green tea extract ) ; 2 . Yoptimal ( 10(9)cfu/100 g of BB-12 and LA-5 and 40 mg of green tea extract ) and 3 . Yoptimal-10 ( 10(10)cfu/100 g of BB-12 , 10(9)cfu/100 g of LA-5 and 40 mg of green tea extract ) . These yoghurt products also contained Lactobacillus delbrueckii subsp . bulgaricus ( 10(7)cfu/100 g ) and Streptococcus thermophilus ( 10(10)cfu/100 g ) . The quantitative PCR ( qPCR ) results showed that there were significant increases ( P=0.02 ) in bifidobacteria counts with the Yoptimal treatment as compared to baseline . The fecal numbers of B. animalis subsp . lactis and LA-5 significantly increased in the two probiotic treatments compared to the placebo treatment . Viable counts of fecal lactobacilli were significantly higher ( P=0.05 ) and those of enterococci were significantly lower ( P=0.04 ) after the intervention when compared to placebo . No significant difference was observed between treatments in volunteers ' weight , waist girth , blood pressure , fasting plasma triglyceride and HDL-C concentrations , as well as cholesterol/HDL-cholesterol ratio . However , a significant increase in plasma cholesterol levels was observed in the placebo group ( P=0.0018 ) but the levels remained stable in the two probiotic yoghurt groups . These results show that probiotic strains supplemented in the form of yoghurt remain active during gut transit and are associated with an increase in beneficial bacteria and a reduction in potentially pathogenic bacteria . This trial was registered at clinical trials.gov as NCT00730626 OBJECTIVE : To investigate the effects of a yoghurt containing a novel fat emulsion on energy and macronutrient intakes up to 8 h post-consumption in non-overweight , overweight and obese subjects , and to assess energy compensation over the following 24 h. DESIGN : A double-blind , placebo-controlled , within-subject crossover design was used . Twenty ( 10 female , 10 male ) non-overweight ( body mass index ( BMI ) 20–24.9 kg/m2 ) , 20 ( 10 female , 10 male ) overweight ( BMI 25–29.9 kg/m2 ) and 20 ( 13 female , 7 male ) obese ( BMI > 30 kg/m2 ) subjects participated in the study . Subjects were given in r and om order , 7 days apart , either a 200 g portion of a test ( 5 g of a novel fat emulsion+1 g milk fat ) or control ( 6 g milk fat ) yoghurt at 09:00 h. At 4 and 8 h post-consumption subjects were given ad libitum access to a range of foods . Amounts of food consumed were determined by pre and post-covert weighing of individual serving dishes . Over the following 24 h subjects weighed and recorded all food intakes . RESULTS : Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in non-overweight ( 3.79 vs 5.43 MJ ; P<0.01 ) and overweight ( 4.43 vs 6.12 MJ ; P<0.001 ) subjects 4 h post-consumption and in non-overweight ( 3.82 vs 5.38 MJ ; P<0.001 ) , overweight ( 3.94 vs 5.80 MJ ; P<0.001 ) and obese ( 4.91 vs 6.26 MJ ; P<0.01 ) subjects 8 h post-consumption . The corresponding macronutrient intakes were also significantly reduced in non-overweight and overweight subjects ( P<0.01 ) at 4 h post-consumption and in all subjects 8 h post-consumption ( P<0.01 ) . In the total group , energy intakes over the following 24 h were also significantly reduced ( 6.35 vs 7.70 MJ ; P<0.01 ) after the test yoghurt relative to the control yoghurt . CONCLUSIONS : These results suggest that the effects of this novel fat emulsion are maintained at least up to 8 h and are evident in non-overweight , overweight and obese subjects The effects of sucrose and oil preloads were explicitly compared in a single-blind controlled trial using a between-subjects design . Eighty adult subjects ( forty-three male , thirty-seven female ) aged 18 - 50 years received at 11.00 hours one of four yoghurt preloads . All were 80 g low-fat , unsweetened yoghurt ( 188 kJ ) , containing additionally ( 1 ) saccharin ( control , 23 kJ ) , or ( 2 ) 40 g sucrose ( 859 kJ ) , ( 3 ) 40 g maize oil ( 1569 kJ ) , ( 4 ) 20 g sucrose , 20 g maize oil ( 1213 kJ ) . Subjects were normal eaters and of normal weight ( male mean weight : 68.8 ( SD 3.2 ) kg , BMI 21.8 ( SD 1.6 ) kg/m2 ; female mean weight : 53.7 ( SD 5.1 ) kg , BMI 20.4 ( SD 1.2 ) kg/m2 ) . Food intake was measured with a food diary and mood with ten single Likert scales . ANOVA was conducted using preload type ( saccharin , sucrose , oil , sucrose + oil ) , sex ( male , female ) and early v. late breakfast times as factors . Mood was analysed using the same design , with time of rating ( immediate , 60 min , 120 min ) as an additional factor . Men ate more after the saccharin preload than after the other preloads , but did not vary the time of their next solid food . Women increased the intermeal interval only after the oil preload , which also had the highest energy content value , but did not vary the energy content of their next solid food . The saccharin preload decreased rated tiredness at 2 h compared with the sucrose preload , possibly due to its lower energy content . The preloads containing sucrose or sucrose + oil increased calmness between 1 and 2 h afterwards , compared with the saccharin preload . It is concluded that both sucrose and oil increase the intermeal interval in men , but that women are less sensitive to preloading . The mood effects suggest that tiredness after carbohydrate at 2 h may in part be a decrease in rated energy compared with the increased rated energy found after a preload with low energy content . Carbohydrate may genuinely increase calmness . These effects apply to non-restrained eaters of normal weight The objective of the study was to confirm the satiety/energy intake effect of a novel fat emulsion ( Olibra ) versus placebo in the short term . A r and omized , double-blind , placebo-controlled , crossover design was used . 41 subjects participated in the study ( n=21 : junior-normal weight : age 23.7+/-2.8 years ; BMI : 22.0+/-1.6 kg/m(2 ) ; n = 20 : senior-overweight : age 43.6+/-4.9 years ; BMI : 27.7+/-1.6 kg/m(2 ) ) . An energy intake and satiety test ( with question naires ) took place on 2 occasions , with placebo or test yoghurt as breakfast . In the junior-normal weight subjects , consumption of test yoghurt reduced hunger and desire to eat during the morning ( area under curve , p<0.05 ) and increased the time elapsed between consumption of the yoghurt and the point at which hunger scores returned to baseline ; 234+/-79 min in the test condition compared to 174+/-58 min in the placebo condition ( p<0.05 ) . No significant differences in appetite scores between the test and placebo yoghurt were seen for the senior-overweight subjects . No effect on energy intake was seen in the total group , in the junior-normal weight and senior-overweight subjects . In conclusion , the Olibra emulsion exerted a suppressive effect on the area under the curve of appetite ratings over 3 h in normal weight women aged 18 to 30 years . The Olibra emulsion did not affect subsequent energy intake in either group Objectives : To examine the immunological and clinical influence of 4 months ' feeding with either yoghurt or partially skimmed milk or nothing , on 20 volunteers . Subjects : Thirteen subjects had a demonstrated allergic rhinopathy and seven were healthy subjects and participated as controls . Research design : Either a group of seven or a group of six rhinopathic patients were fed either 450 g yoghurt or 450 g partially skimmed milk , respectively , for 4 months between March and October 1999 . All subjects maintained their usual diet throughout the study .Peripheral blood mononuclear cells ( P BMC ) were isolated before and after the experimental period and cultured for periods of 40 and 64 h. Proliferation index assay and release of IFNγ and IL-4 without and with PHA stimulation were assessed . Allergic rhinopathy was evaluated before and after the 4 months period by performing the nasal functionality tests ( Active Anterior Rhinomanometry , Acoustic Rhinometry ) , the prick test , the nasal specific provocation test ( NPT ) , the dosage of specific IgE blood levels , the evaluation of the symptomatological score and the nasal mucociliary transport test . Results : No significant change of the proliferation index was noted among the three groups . Cultured P BMC of the group fed with yoghurt released more IFNγ and less IL-4 . Cytokine plasma levels were at and remained at basal levels . Prick test , specific serum IgEs and NPT remained immodified . Muco-ciliary transport time ( MCTt ) and symptomatological score showed a definitive improvement after yoghurt feeding . Conclusion : Yoghurt feeding appears to improve or prevent allergic recurrences in rhinopatic patients .Sponsorship : This study was funded , in part , by a grant from Parmalat , Parma , Italy Background Interventions providing foods fortified with multiple micronutrients can be a cost-effective and sustainable strategy to improve micronutrient status and physical growth of school children . We evaluated the effect of micronutrient-fortified yoghurt on the biochemical status of important micronutrients ( iron , zinc , iodine , vitamin A ) as well as growth indicators among school children in Bogra district of Bangladesh . Methods In a double-masked r and omized controlled trial ( RCT ) conducted in 4 primary schools , 1010 children from classes 1–4 ( age 6–9 years ) were r and omly allocated to receive either micronutrient fortified yoghurt ( FY , n = 501 ) or non-fortified yoghurt ( NFY , n = 509 ) . For one year , children were fed with 60 g yoghurt everyday providing 30 % RDA for iron , zinc , iodine and vitamin A.  Anthropometric measurements and blood/urine sample s were collected at base- , mid- and end-line . All children ( FY , n = 278 , NFY , n = 293 ) consenting for the end-line blood sample were included in the present analyses . Results Both groups were comparable at baseline for socio-economic status variables , micronutrient status markers and anthropometry measures . Compliance was similar in both the groups . At baseline 53.4 % of the population was anemic ; 2.1 % was iron deficient ( ferritin < 15.0 μg/L and TfR > 8.3 mg/L ) . Children in the FY group showed improvement in Hb ( mean difference : 1.5 ; 95 % CI : 0.4 - 2.5 ; p = 0.006 ) as compared to NFY group . Retinol binding protein ( mean diff : 0.05 ; 95 % CI : 0.002 - 0.09 ; p = 0.04 ) and iodine levels ( mean difference : 39.87 ; 95 % CI : 20.39 - 59.35 ; p < 0.001 ) decreased between base and end-line but the decrease was significantly less in the FY group . Compared to NFY , the FY group had better height gain velocity ( mean diff : 0.32 ; 95 % CI : 0.05 - 0.60 ; p = 0.02 ) and height-for-age z-scores ( mean diff : 0.18 ; 95 % CI : 0.02 - 0.33 ; p = 0.03 ) . There was no difference in weight gain velocity , weight-for-age z-scores or Body Mass Index z-scores . Conclusion In the absence of iron deficiency at baseline the impact on iron status would not be expected to be observed and hence can not be evaluated . Improved Hb concentrations in the absence of a change in iron status suggest improved utilization of iron possibly due to vitamin A and zinc availability . Fortification improved height gain without affecting weight gain . Trial registration Clinical Trial.gov : The blood pressure-lowering effect of dairy products holds the potential to decrease the risk of cardiovascular disease ( CVD ) . An open question is if the successful expression of functional properties of the probiotic strain depends on host biomarkers and /or food matrix properties . The probiotic Lactobacillus plantarum strain TENSIA ® ( DSM 21380 ) is a novel microorganism with antimicrobial and antihypertensive functional properties . The aim of this study was to characterise the functional properties of the probiotic L. plantarum TENSIA and compare its effects on host anthropometric , clinical , and blood biomarkers when consumed with cheese or yoghurt . This study involved two double-blinded r and omised placebo-controlled exploratory trials ( IS RCT N15061552 and IS RCT N79645828 ) of healthy adults over a three-week period . The three-week consumption of probiotic L. plantarum TENSIA in a daily dose of 1 × 1010 cfu in probiotic cheese or a daily dose of 6 × 109 cfu in yoghurt with different content of carbohydrates , proteins , and lipids did not significantly change the body mass index ( BMI ) , plasma glucose and lipid levels , or inflammatory markers in the blood . Reduced lowered systolic and diastolic blood pressure values were detected , regardless of food matrix or baseline values for blood pressure and BMI . In conclusion , our study showed that three-week consumption of the probiotic L. plantarum TENSIA either in cheese or yoghurt lowered diastolic and systolic blood pressure regardless of food matrix and baseline values of blood pressure and BMI , confirming the impact of the functional properties of the probiotic strain in decreasing CVD risk BACKGROUND : The satiating properties of fat remain poorly understood , particularly with reference to its physicochemical characteristics . OBJECTIVE : To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat , on the energy and macronutrient intakes of non-obese subjects . DESIGN : Two double-blind , placebo-controlled , within-subject crossover studies were conducted three months apart . Twenty-nine ( 15 F , 14 M ) and thirty ( 16 F , 14 M ) subjects participated in Study 1 and Study 2 respectively . In each study , subjects were given in r and om order , 7 days apart , either a 200 g portion of a test ( 5 g of a novel fat emulsion+1 g milk fat ) or control ( 6 g milk fat ) yoghurt at 1300 h. At 4 h post-consumption subjects were given ad libitum access to a range of foods . Amounts of food consumed by individuals were determined by pre- and post-covert weighing of individual serving dishes . RESULTS : Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 ( 6.4 vs 7.6 MJ ; P<0.001 ) , Study 2 ( 6.9 vs 7.9 MJ ; P<0.001 ) , and for both studies combined ( 6.7 vs 7.7 MJ ; P<0.001 ) . The corresponding fat intakes in Study 1 , Study 2 and in the combined studies were all significantly reduced ( P<0.001 ) . Protein and carbohydrate intakes were also significantly reduced in Study 1 ( P<0.05 ) , Study 2 ( P<0.01 ) , and for the combined studies ( P<0.001 ) . CONCLUSIONS : These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety BACKGROUND Ample evidence suggests a dose-response relationship between increasing weight and level of asthma risk or reduced asthma control . To establish reversibility , several r and omized controlled trials ( RCTs ) have recently been published to investigate the impact of weight management on asthma . This systematic review synthesizes evidence from these RCTs on the effects of weight management ( weight loss , weight maintenance , maintenance of lost weight , or weight gain prevention ) interventions on  asthma outcomes in both adult and pediatric population s. METHODS We search ed Medline , CINAHL , PsychInfo , and Cochrane for studies published between 1950 and November 2014 . Two research ers independently rated the included studies using the quality assessment tool for RCTs as outlined in the 2013 Obesity Treatment Guideline . Discrepancies were resolved by consensus after discussion between the raters and , if needed , with the senior author . RESULTS Four RCTs in adults and 3 in children and adolescents were included . The adult studies seem to consistently support the benefit of substantial weight loss , but a threshold effect may exist such that only weight loss beyond a minimal amount will likely lead to clinical ly important improvement in asthma outcomes . Three of them suggest that the threshold may lie between 5 - 10 % of weight loss . RCTs in youth suggest that modest calorie reductions alone or combined with increased physical activity , or even a healthy normocaloric diet , may lead to improved asthma outcomes . However , most RCTs review ed were limited by small sample size , short intervention duration s , and short follow-up periods . CONCLUSION Trial evidence shows the promise of weight loss interventions for asthma control in adults and youth . More adequately-powered , long-term RCTs are needed to eluci date the role of weight loss and other weight management interventions in asthma control and prevention . Definitive data are needed to guide clinical and public health practice to effectively address the dual epidemic of obesity and asthma Background The European Academy of Allergy and Clinical Immunology is developing guidelines about how to prevent and manage food allergy . As part of the guidelines development process , a systematic review is planned to examine published research about the prevention of food allergy . This systematic review is one of seven inter-linked evidence syntheses that are being undertaken in order to provide a state-of-the-art synopsis of the current evidence base in relation to epidemiology , prevention , diagnosis and clinical management , and impact on quality of life , which will be used to inform clinical recommendations . The aim of this systematic review will be to assess the effectiveness of approaches for the primary prevention of food allergy . Methods Seven bibliographic data bases will be search ed from their inception to September 30 , 2012 for systematic review s , r and omized controlled trials , quasi-r and omized controlled trials , controlled clinical trials , controlled before- and -after studies , interrupted time series and cohort studies . Cohort studies will be included due to an inability to r and omize with interventions such as breastfeeding . Studies that focused on the development of either food sensitization ( a proxy measure ) or food allergy will also be eligible for inclusion . Studies will be critically appraised using the Critical Appraisal Skills Program and Cochrane Risk of Bias tools , as appropriate . Discussion There is a lack of rigorous evidence to support recommendations about how to prevent the development of food allergy . It would appear that it is important to see the prevention of food allergy in the context of individual , family and wider factors that may influence its development . There is much left to learn about preventing food allergy , and this is a priority given the high societal and healthcare costs involved . This systematic review will help to further this learning BACKGROUND & AIMS The study examined the value of n-3 LC-PUFA-enriched yogurt as means of improving cardiovascular health  . DESIGN Fifty three mildly hypertriacylglycerolemic subjects ( TAG ≥ 1.7 mmol/L ) participated in a r and omized , placebo-controlled , double-blind , parallel design ed study . The subjects consumed 1 ) control yoghurt ; 2 ) yoghurt enriched with 0.8 g n-3 LC-PUFA/d ; or 3 ) yoghurt enriched with 3 g n-3 LC-PUFA/d for a period of 10 wks . Blood sample s were taken at the beginning and the end of the study period . RESULTS Following daily intake of 3 g n-3 LC-PUFA for 10 weeks , n-3 LC-PUFA levels increased significantly in plasma and red blood cells ( RBC ) with concomitant increase in the EPA-derived mediators ( PGE₃ , 12- , 15- , 18-HEPE ) in plasma whilst cardiovascular risk factors such as HDL , TAG , AA/EPA ratio , and n-3 index were improved ( P < 0.05 ) ; the decrease of TAG and increase in HDL were associated with the CD36 genotype . CONCLUSION The observed increase of n-3 LC-PUFA in RBC and plasma lipids due to intake of n-3 LC-PUFA enriched yoghurt result ed in a reduction of cardiovascular risk factors and inflammatory mediators showing that daily consumption of n-3 PUFA enriched yoghurt can be an effective way of supplementing the daily diet and improving cardiovascular health Background . Given the growing prevalence of overweight and related health consequences , there is increased interest in the search for novel dietary strategies for weight control . A food ingredient , an emulsion based on palm and oat oil ( Fabuless , previously known as Olibra ) , has been associated with short-term reductions of food intake , induction of satiety , alternation in the satiety hormones , as well as long-term effects on weight control . The mechanism by which it can exert these effects is so far unclear , though it has been suggested that the “ ileal break ” may play a role in increasing gastrointestinal transit time . The aim of this study was to investigate the effects of this stable fat emulsion on orocecal transit time in healthy men . Material and methods . In a controlled , double-blind , cross-over- design ed study , 15 healthy men ( aged 20–59 years , body mass index ( BMI ) 22–28 ) , r and omly allocated to two treatments , consumed the stable fat emulsion or a milk fat in yoghurt during two days of investigation , with an interval of 1 week . Orocecal transit time was determined by following blood sulfapyridine levels , which is a metabolite of salazopyrine in the colon . Results . A statistically significant delay in the appearance of sulfapyridine in serum was obtained after active treatment versus control treatment , corresponding to a 45-min longer orocecal transit time due to fat emulsion consumption . Conclusions . This study provides the first evidence to suggest that this stable fat emulsion may affect the ileal brake mechanism by slowing down the gastrointestinal transit time , which might explain the weight control and appetite suppression previously observed in association with this emulsion Background / Objectives : Evidence from animal and in vitro models suggest a role of probiotic bacteria in improving glycaemic control and delaying the onset of  type 2 diabetes .  However , the evidence from controlled trials in humans is limited . The objective was to determine if the probiotic bacteria L. acidophilus La5 and B. animalis subsp lactis Bb12 , supplemented in a whole food ( yoghurt ) or isolated ( capsules ) form , can improve biomarkers of glycaemic control . Subjects/ methods : Following a 3-week washout period , 156 overweight men and women over 55 years ( mean age : 67±8 years ; mean body mass index ( 31±4 kg/m2 ) were r and omized to a 6-week double-blinded parallel study . The four intervention groups were : ( A ) probiotic yoghurt plus probiotic capsules ; ( B ) probiotic yoghurt plus placebo capsules ; ( C ) control milk plus probiotic capsules ; and ( D ) control milk plus placebo capsules . Outcome measurements , including fasting glucose , insulin , glycated haemoglobin and Homoeostasis Model Assessment of Insulin Resistance ( HOMA-IR ) , were performed at baseline and week 6 . Results : Relative to the milk-control group , probiotic yoghurt result ed in a significantly higher HOMA-IR ( 0.32±0.15 , P=0.038 ) , but did not have a significant effect on the other three measures of glycaemic control ( P>0.05 ) . Relative to placebo capsules , probiotic capsules result ed in a significantly higher fasting glucose ( 0.15±0.07 mmol/l , P=0.037 ) , with no significant effect on the other three measures of glycaemic control ( P>0.05 ) . Further analyses did not identify other variables as contributing to these adverse findings . Conclusions : Data from this study does not support the hypothesis that L. acidophilus La5 and B. animalis subsp lactis Bb12 , either in isolated form or as part of a whole food , benefit short-term glycaemic control . Indeed , there is weak data for an adverse effect of these strains on glucose homoeostasis While the role of diet and nutrition in cognitive health and prevention of dementia  in older adults has attracted much attention , the efficacy of different dietary patterns remains uncertain . Previous review s have mainly focused on the Mediterranean diet , but either omitted other dietary patterns , lacked more recent studies , were based on cross-sectional studies , or combined older and younger population s. We followed PRISMA guidelines , and examined the efficacy of current research from r and omized controlled trials and cohort studies on the effects of different dietary patterns . We review ed the Mediterranean diet , Dietary Approach to Stop Hypertension ( DASH ) diet , the Mediterranean-DASH diet Intervention for Neurodegenerative Delay ( MIND ) diet , Anti-inflammatory diet , Healthy diet recommended by guidelines via dietary index , or Prudent healthy diets generated via statistical approaches , and their impact on cognitive health among older adults . Of 38 studies , the Mediterranean diet was the most investigated with evidence supporting protection against cognitive decline among older adults . Evidence from other dietary patterns such as the MIND , DASH , Anti-inflammatory , and Prudent healthy diets was more limited but showed promising results , especially for those at risk of cardiovascular disease . Overall , this review found positive effects of dietary patterns including the Mediterranean , DASH , MIND , and Anti-inflammatory diets on cognitive health outcomes in older adults . These dietary patterns are plant-based , rich in poly- and mono-unsaturated fatty acids with lower consumption of processed foods . Better underst and ing of the underlying mechanisms and effectiveness is needed to develop comprehensive and practical dietary recommendations against age-related cognitive decline among older adult The efficacy of Lactobacillus GG yoghurt in preventing  erythromycin associated diarrhoea was studied . Sixteen healthy volunteers were given erythromycin acistrate 400 mg t.i.d for a week . The volunteers were r and omly assigned into two groups taking twice daily 125 ml of either Lactobacillus GG fermented yoghurt or pasteurized regular yoghurt as placebo during the drug treatment . Subjects receiving Lactobacillus GG yoghurt with erythromycin had less diarrhoea than those taking pasteurized yoghurt . Other side effects of erythromycin , such as abdominal distress , stomach pain and flatulence , were less common in the GG yoghurt group than in the placebo yoghurt group . The subjects receiving Lactobacillus GG yoghurt were colonized with these bacteria even during erythromycin treatment as measured by faecal counts of total Lactobacillus GG . No Lactobacillus GG was found in the faecal sample s of volunteers in the group taking pasteurized yoghurt Background The reward value of food is partly dependent on learned associations . It is not yet known whether replacing sugar with non-caloric sweeteners in food is affecting long-term acceptance . Objective To determine the effect of replacing sugar with non-caloric sweeteners in a nutrient-empty drink ( soft drink ) versus nutrient-rich drink ( yoghurt drink ) on reward value after repeated exposure . Design We used a r and omized crossover design whereby forty subjects ( 15 men , 25 women ) with a mean±SD age of 21±2 y and BMI of 21.5±1.7 kg/m2 consumed a fixed portion of a non-caloric sweetened ( NS ) and sugar sweetened ( SS ) versions of either a soft drink or a yoghurt drink ( counterbalanced ) for breakfast which were distinguishable by means of colored labels . Each version of a drink was offered 10 times in semi-r and om order . Before and after conditioning the reward value of the drinks was assessed using behavioral tasks on wanting , liking , and expected satiety . In a subgroup ( n=18 ) fMRI was performed to assess brain reward responses to the drinks . Results Outcomes of both the behavioral tasks and fMRI showed that conditioning did not affect the reward value of the NS and SS versions of the drinks significantly . Overall , subjects preferred the yoghurt drinks to the soft drinks and the ss drinks to the NS drinks . In addition , they expected the yoghurt drinks to be more satiating , they reduced hunger more , and delayed the first eating episode more . Conditioning did not influence these effects . Conclusion Our study showed that repeated consumption of a non-caloric sweetened beverage , instead of a sugar sweetened version , appears not to result in changes in the reward value . It can not be ruled out that learned associations between sensory attributes and food satiating capacity which developed preceding the conditioning period , during lifetime , affected the reward value of the drinks Probiotic microorganisms have been shown to be effective in the treatment of allergic inflammation and food allergy , but their efficacy remains controversial . This study tested the effect of a yogurt supplemented with a probiotic strain Bifidobacterium longum BB536 in the treatment of Japanese cedar pollinosis ( JCPsis ) . Forty subjects with a clinical history of JCPsis were given yoghurt either containing BB536 ( BB536 yoghurt ) or without BB536 ( placebo yoghurt ) at 2 X 100 g per day for 14 weeks , in a r and omized , double-blind , placebo-controlled trial . Subjective symptoms and self-care measures were recorded daily and blood sample s were taken before and during the intervention ( at weeks 4 , 9 , and 14 ) to measure the blood parameter levels related to JCPsis . Yoghurt supplemented with BB536 significantly alleviated eye symptoms compared with placebo yoghurt ( odds ratio 0.31 ; 95 % confidence interval 0.10 - 0.97 ; p = 0.044 ) . Although no statistically significant differences were detected , nasal symptoms such as itching , rhinorrhea , and blockage , as well as throat symptoms tended to be relieved with the BB536 yoghurt . BB536 tended to suppress the decreasing blood levels of interferon-gamma ( IFN-y ) and the increasing blood eosinophil rates ; a significantly higher IFN-gamma level was observed for the difference from baseline at week 4 . A decreased trend in the difference from baseline levels of JCP-specific IgE levels was also observed at week 4 in the BB536 group compared with the placebo group . In conclusion , these results suggest that intake of BB536-supplemented yoghurt may relieve JCPsis symptoms , probably through a modulating effect on Th balance
Conclusions : Yoghurt consumption is associated with lower body mass index , lower body weight/weight gain , smaller waist circumference and lower body fat in epidemiological studies .
RCTs suggest weight reduction effects , but do not permit determination of a cause – effect relationship .
Well-controlled , adequately powered trials in research and community setting s appear likely to identify a modest but beneficial effect of yoghurt consumption for prevention of weight gain and management of obesity .
The ready availability of yoghurt ( a nutrient-dense food ) and its ease of introduction to most diets suggests that educating the public to eat yoghurt as part of a balanced and healthy diet may potentially contribute to improved public health .
Future carefully design ed RCTs could provide proof of principle and large community-based studies could determine the practical impact of yoghurt on body weight/composition
Background : Yoghurt is part of the diet of many people worldwide and is commonly recognised as a ‘ health food ’ .
Epidemiological studies suggest that yoghurt may be useful as part of weight management programs .
In the absence of comprehensive systematic review s , this systematic review investigated the effect of yoghurt consumption by apparently healthy adults on weight-related outcomes .