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 .
Consumption of yogurts fortified in vitamin D and calcium reduces serum parathyroid hormone and markers of bone resorption: a double-blind randomized controlled trial in institutionalized elderly women.
CONTEXT Nutritional prevention of bone deterioration with fortified foods seems particularly suitable in institutionalized elderly women at risk of vitamin D deficiency , secondary hyperparathyroidism , increased bone resorption , and osteoporotic fracture . OBJECTIVE The objective was to evaluate whether fortification of yogurts with vitamin D and calcium exerts an additional lowering effect on serum PTH and bone resorption markers as compared with isocaloric and isoprotein dairy products in elderly women . DESIGN A r and omized double-blind controlled-trial , 56-day intervention was conducted in institutionalized women ( mean age 85.5 years ) consuming 2 125-g servings of either vitamin D- and calcium-fortified yogurt ( FY ) at supplemental levels of 10 μg/d vitamin D₃ and 800 mg/d calcium or nonfortified control yogurt ( CY ) providing 280 mg/d calcium . MAIN OUTCOMES The endpoints were serum changes from baseline ( day 0 ) to day 28 and day 56 in 25-hydroxyvitamin-D ( 25OHD ) , PTH , and bone resorption markers tartrate-resistant acid phosphatase isoform-5b ( TRAP5b ) , the primary outcome , and carboxyl-terminal cross-linked telopeptide of type I collagen ( CTX ) . RESULTS At day 56 , serum 25OHD increased ( mean ± SEM ) by 25.3 ± 1.8 vs 5.2 ± 2.5 nmol/L in FY ( n = 29 ) and CY ( n = 27 ) , respectively ( P < .0001 ) . The corresponding changes in PTH were -28.6 % ± 7.2 % vs -8.0 % ± 4.3 % ( P = .0003 ) ; in TRAP5b , -21.9 % ± 4.3 % vs 3.0 % ± 3.2 % ( P < .0001 ) ; and in CTX , -11.0 % ± 9.7 % vs -3.0 % ± 4.1 % ( P = .0146 ) , in FY and CY , respectively . At day 28 , these differences were less pronounced but already significant for 25OHD , PTH , and TRAP5b . CONCLUSIONS This study in institutionalized elderly at high risk for osteoporotic fracture suggests that fortification of dairy products with vitamin D₃ and calcium provides a greater prevention of accelerated bone resorption as compared with nonfortified equivalent foods
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 .