The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese subjects 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 Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects Long-term effects of consumption of a novel fat emulsion in relation to body-weight management The effects of probiotic and conventional yoghurt on lipid profile in women. Effects of daily intake of yoghurt enriched with bioactive components on chronic stress responses: a double-blinded randomized controlled trial Protective effect of yoghurt consumption on Helicobacter pylori seropositivity in a Mexican population. Yogurt consumption, weight change and risk of overweight/obesity: the SUN cohort study. Effect of daily consumption of probiotic yoghurt on lipid profiles in pregnant women: a randomized controlled clinical trial Effects of dietary yoghurt on immunological and clinical parameters of rhinopathic patients Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial. Effect of probiotic yoghurt on plasma glucose in overweight and obese pregnant women: a randomized controlled clinical trial Randomized placebo-controlled intervention with n-3 LC-PUFA-supplemented yoghurt: effects on circulating eicosanoids and cardiovascular risk factors. The effect of yoghurt and its probiotics on blood pressure and serum lipid profile; a randomised controlled trial. Yogurt consumption and risk of colorectal cancer in the Italian European prospective investigation into cancer and nutrition cohort Efficacy of milk versus yogurt offered as part of a mixed diet in acute noncholera diarrhea among malnourished children. Effect of consuming salad and yogurt as preload on body weight management and cardiovascular risk factors: a randomized clinical trial
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 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 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 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 Many studies have been done on the hypocholesterolaemic effect of probiotic yoghurt . The results , however , are not conclusive . The aim of the present study was to test the effect of probiotic and conventional yoghurt on the lipid profile in women . In a r and omised trial , ninety female volunteers aged 19 - 49 years were assigned to three groups . Subjects consumed daily 300 g probiotic yoghurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 or 300 g conventional yoghurt or no yoghurt for 6 weeks . Fasting blood sample s , 3 d dietary records and anthropometric measurements were collected at baseline ( T1 ) , end of week 3 ( T2 ) and end of week 6 ( T3 ) . Lipid profile parameters were determined by enzymic methods . Results showed no significant difference in lipid profile within any group throughout the study . Comparing mean differences ( T1 - T3 ) among the three groups showed : no difference in TAG and LDL-cholesterol , a decrease in cholesterol in both conventional ( P < 0.05 ) and probiotic yoghurt groups ( P < 0.005 ) compared with the control group , a decrease in total : HDL-cholesterol ratio for conventional ( P < 0.05 ) and probiotic yoghurt groups ( P < 0.001 ) compared with the control group , and an increase in HDL-cholesterol in the probiotic yoghurt group ( P < 0.05 ) compared with the control group . Positive changes in lipid profile were observed in both yoghurt groups . Any added effect , therefore , is due to the consumption of fermented milk products Abstract Chronic stress has a negative influence on health . The aim was to determine stress reducing effects of yoghurt enriched with bioactive components as compared to normal yoghurt .  High-trait anxiety individuals ( n = 67 ) aged 18–63 years participated in a r and omized , placebo-controlled , double-blinded intervention with parallel groups . They received either yoghurt enriched with alpha-lactalbumin , casein tripeptides and B vitamins ( active ) or isoenergetic st and ard yoghurt ( control ) . To detect changes in psychological and physiological stress , State-Trait Anxiety Inventory , Profile of Mood States , salivary cortisol , inflammatory markers , blood pressure , heart rate variability ( HRV ) and actigraphy were monitored . We observed higher ratings of vigor ( p = 0.047 ) and reduced feeling of inefficiency ( p = 0.048 ) in the active group . HRV ( baseline adjusted mean 49.1 ± 2.3 ms ) and recovery index ( 106.6 ± 33.4 ) were higher in the active group than in controls ( 42.5 ± 2.2 ms and 80.0 ± 29.3 ) ( p = 0.046 and p = 0.02 , respectively ) . In conclusion , daily intake of yoghurt enriched with bioactive components may aid in stress coping 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 BACKGROUND AND AIMS Epidemiological studies on the association between yogurt consumption and the risk of overweight/obesity are scarce . We prospect ively examined the association of yogurt consumption with overweight/obesity and average annual weight gain . METHODS AND RESULTS Prospect i ve cohort study of 8516 men and women ( mean age 37.1 , SD : 10.8 y ) . Participants were followed-up every two years . Participants were classified in 5 categories of yogurt consumption at baseline : 0 - 2 , > 2-<5 , 5-<7 , 7 and ≥ 7 servings/week . Outcomes were : 1 ) average yearly weight change during follow-up ; and 2 ) incidence of overweight/obesity . Linear regression models and Cox models were used to adjust for potential confounders . After a median follow-up of 6.6 years , 1860 incident cases of overweight/obesity were identified . A high ( > 7 servings/week ) consumption of total and whole-fat yogurt was associated with lower incidence of overweight/obesity [ multivariable adjusted hazard ratios = 0.80 ( 95 % CI : 0.68 - 0.94 ) ; and 0.62 ( 0.47 - 0.82 ) respectively ] in comparison with low consumption ( 0 - 2 servings/week ) . This inverse association was stronger among participants with higher fruit consumption . CONCLUSION In this Mediterranean cohort , yogurt consumption was inversely associated with the incidence of overweight/obesity , especially among participants with higher fruit consumption Background : Due to enhanced fat storage primarily during the mid-pregnancy period , pregnancy is associated with elevated levels of lipid profiles . To our knowledge , no reports are available indicating the effects of probiotic yoghurt consumption on serum lipid profiles in pregnant women . Objective : This study was design ed to determine the effects of daily consumption of probiotic yoghurt on lipid profiles of Iranian pregnant women . Methods : This r and omized single-blinded controlled clinical trial was performed among 70 pregnant women , primigravida , aged 18–30 years old who were carrying singleton pregnancy at their third trimester . Subjects were r and omly assigned to consume 200 g/d of conventional ( n = 33 ) or the probiotic group ( n = 37 ) for 9 weeks . The probiotic yoghurt was a commercially available product prepared with the starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus , enriched with probiotic culture of two strains of lactobacilli ( Lactobacillus acidophilus LA5 ) and bifidobacteria ( Bifidobacterium animalis BB12 ) with a total of min 1 × 107 colony-forming units . The conventional yoghurt contained the starter cultures of S. thermophilus and L. bulgaricus . Fasting blood sample s were taken at baseline and after 9-weeks intervention to measure serum lipid profiles . Results : Although consumption of probiotic yogurt for 9 weeks had been result ed in a significant reduction in serum total- ( −53.7 mg/dL , p = 0.001 ) , LDL- ( −35.2 mg/dL , p = 0.006 ) and HDL-cholesterol levels ( −9.8 mg/dL , p = 0.002 ) as well as serum triglyceride concentrations ( −42.8 mg/dL , p = 0.029 ) , no significant differences were found comparing probiotic and conventional yogurts in terms of their effect on serum lipid profiles . Within-Group differences in conventional yogurt group revealed a significant reduction in HDL-cholesterol levels ( −8.4 mg/dL , p = 0.005 ) and borderline significant reduction in serum total cholesterol concentrations ( −21.6 mg/dL , p = 0.08 ) . Conclusion : In conclusion , consumption of probiotic yogurt among pregnant women could not affect serum lipid profiles as compared to the conventional yogurt 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 Despite evidence for the beneficial effects of probiotics and low-fat dairy products , to our knowledge , no study has compared the beneficial effect on weight loss of consuming a probiotic yogurt ( PY ) compared with a st and ard low-fat yogurt ( LF ) during a hypoenergetic program . OBJECTIVE We compared the effect of the PY with LF yogurt consumption on body weight and cardiometabolic risk factors in women during a weight-loss program . DESIGN Overweight and obese women [ body mass index ( in kg/m(2 ) ) : 27 - 40 ; age : 18 - 50 y ) who usually consumed st and ard LFs  were asked to consume either PY or LF every day with their main meals for 12 wk while following a weight-loss program . RESULTS A total of 89 participants were r and omly assigned to one of the 2 intervention groups . Baseline variables were not significantly different between groups . A statistically significant reduction in anthropometric measurements and significant improvements in cardiometabolic risk characteristics were observed over the 12 wk in both groups . However , no significant differences in weight loss and anthropometric measurements were seen between groups after the intervention . Compared with the LF group , the PY group had a greater ( mean ± SD ) decrease in total cholesterol ( PY = -0.36 ± 0.10 mmol/L , LF = -0.31 ± 0.10 mmol/L ; P = 0.024 ) , low-density lipoprotein cholesterol ( PY = -0.35 ± 0.10 mmol/L , LF = -0.31 ± 0.11 mmol/L ; P = 0.018 ) , homeostasis model assessment of insulin resistance ( PY = -0.55 ± 0.32 , LF = -0.42 ± 0.20 ; P = 0.002 ) , 2-h postpr and ial glucose ( PY = -0.61 ± 0.24 mmol/L , LF = -0.44 ± 0.19 mmol/L ; P < 0.001 ) , and fasting insulin concentration ( PY = -1.76 ± 1.01 mU/mL , LF = -1.32 ± 0.62 mU/mL ; P = 0.002 ) , as secondary endpoints after the study . No significant differences were found for fasting plasma glucose , high-density lipoprotein cholesterol , or triglycerides within both groups after the 12 wk . CONCLUSION Consumption of PY compared with LF with main meals showed no significant effects on weight loss . However , it may have positive effects on lipid profiles and insulin sensitivity during a weight-loss program . This trial was registered at http://www.i rct .ir/ as I RCT 201402177754N8 Introduction There is only some evidence about effectiveness of probiotics for preventing gestational hyperglycaemia . This trial examined the effects of probiotic yoghurts containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 on maternal plasma glucose ( primary outcome ) and on some maternal and infant complications ( secondary outcomes ) in overweight and obese women with no diabetes in pregnancy . Methods Using stratified block r and omization , women with pre- or early-pregnancy BMI ≥ 25 and fasting plasma glucose < 92 mg/dl at 22 weeks of gestation were assigned into probiotic or conventional yoghurt group , consuming 100 g/day from 24 weeks of gestation until delivery . The women and their infants were followed up until 1 month after birth . Results In each group , one out of 65 women  had intra-uterine foetal death and were not analysed for other outcomes . The mean BMI was 29.2 ( SD 3.3 ) in probiotic and 30.3 ( SD 4.1 ) in conventional yoghurt group . Four weeks after initiation of the treatment , plasma glucose levels were significantly lower in the probiotic than in conventional yoghurt group at fasting ( mean difference adjusted for the BMI category ) and baseline FPG ( − 4.0 mg/dl ; 95 % confidence interval − 6.9 , − 1.1 ) and 2-h OGTT ( − 13.9 ; − 22.8 , − 5.0 ) . At the 1-h OGTT , however , the difference was not statistically significant ( − 9.8 ; − 20.6 , 0.9 ) . Further , there was a significantly lower infant bilirubin level in the probiotic group on days 3–5 after birth ( − 2.2 mg/dl ; − 3.3 , − 1.2 ) . There were not statistically significant differences between the groups regarding the risk of gestational diabetes ( 6 vs 11 ; odds ratio 0.5 ; 0.2 , 1.5 ) , preterm delivery ( 3 vs 8 ; 0.3 ; 0.1 , 1.2 ) , and other maternal and infant outcomes . Conclusion The probiotics supplementation has some beneficial effects on glucose metabolism of overweight and obese pregnant women . Nevertheless , further studies are required to judge the clinical significance of such effects 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 AND AIMS Despite strong mechanistic data , and promising results from in vitro and animal studies , the ability of probiotic bacteria to improve blood pressure and serum lipid concentrations in humans remains uncertain . The aim of this study was to determine the effect of Lactobacillus acidophilus La5 and Bifidobacterium animalis subsp lactis Bb12 , provided in either yoghurt or capsule form , on home blood pressure and serum lipid profile . METHODS AND RESULTS Following a 3-week washout period , 156 overweight men and women over 55 y were r and omized to a 6-week double-blinded , factorial , 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 . Each probiotic test article provided a minimum L. acidophilus La5 and B. animalis subsp . lactis Bb12 dose of 3.0 × 10⁹ CFU/d . Home blood pressure monitoring , consisting of 7-day bi-daily repeat measurements , were collected at baseline and week 6 . Fasting total cholesterol , low density lipoprotein cholesterol ( LDLC ) , high density lipoprotein cholesterol ( HDLC ) , and serum triglyceride were performed at baseline and week 6 . When compared to control milk , probiotic yoghurt did not significantly alter blood pressure , heart rate or serum lipid concentrations ( P > 0.05 ) . Similarly , when compared to placebo capsules , supplementation with probiotic capsules did not alter blood pressure or concentrations of total cholesterol LDLC , HDLC , or triglycerides ( P > 0.05 ) . CONCLUSIONS The probiotic strains L. acidophilus La5 and B. animalis subsp . lactis Bb12 did not improve cardiovascular risk factors Fermented dairy products like yogurt have been suggested to protect against  colorectal cancer ( CRC )  . We conducted a prospect i ve study on 45,241 ( 14,178 men ; 31,063 women ) volunteers of the EPIC‐Italy cohort who completed a dietary question naire  including specific  questions on yogurt intake . During 12 years of follow‐up , 289 volunteers were diagnosed with CRC . Hazard ratios ( HRs ) for the disease and 95 % confidence intervals ( CIs ) were estimated by Cox proportional hazard models , stratified by dietary question naire and adjusted for energy intake and other potential confounders . Yogurt intake was inversely associated with CRC risk . For the energy‐adjusted model , HR for CRC in the highest versus lowest tertile of yogurt intake was 0.62 ( 95 % CI , 0.46–0.83 ) . In the full model adjusted for energy , simple sugar , calcium , fiber , animal fat , alcohol and red meat intake , as well as body mass index , smoking , education and physical activity , HR was 0.65 ( 95 % CI , 0.48–0.89 ) in the highest versus lowest tertile . The protective effect  of yogurt was evident in the entire cohort , but was stronger in men , although there was no interaction of sex with the yogurt – CRC association ( pinteraction 0.20 , fully adjusted model ) . In our prospect i ve study , high yogurt intake was significantly associated with decreased CRC risk , suggesting that yogurt should be part of a diet to prevent the disease . Investigation of larger cohorts is necessary to reveal any residual confounding of the association of yogurt intake with CRC risk We compared the clinical outcome of  acute diarrhea in 96 malnourished boys ( aged 4 to 47 months ) receiving full-strength milk compared with yogurt offered as part of a mixed diet . All had weight for height less than or equal to 80 % of the National Centre for Health Statistics median . They were r and omly assigned to receive milk formula ( MF ; 67 cal/100 ml ) or yogurt formula ( YF ; prepared from the same milk formula ) at the rate of 120 ml/kg body weight in seven divided feedings . Stool-reducing substances ( > 1 % ) were detected more frequently in the MF group , and the differences were significant for day 3 of the study ( p = 0.04 ) . However , the geometric mean ( 95 % confidence interval ) of the total stool weights ( gm/kg ) during 0 to 72 hours ( MF 128.8 [ 103 , 161.4 ] ; YF 110.9 [ 87 , 142.2 ] ) was comparable ( p = 0.37 ) as was the median ( range ) duration of diarrhea ( hours ) ( MF 45 [ 4 , 183 ] ; YF 52 [ 7 , 173 ] p = 0.94 ) . The treatment failure rates in the MF ( 8.2 % ) and YF ( 6.3 % ) groups were also similar ( p = 0.67 ) . The children consuming milk had higher median percent weight gain at the end of 72 hours of the study ( p = 0.04 ) and at recovery ( p = 0.02 ) . Routine substitution of yogurt as small frequent feedings as an addition for semisolid food to malnourished children with acute diarrhea does not achieve any significant clinical benefit versus milk Few investigations reported the reductive effect of preload consuming on energy intake . The objective of the study was to compare the effects of consuming a mix of low glycaemic index foods such as vegetable salad , yogurt and water before or with meal on anthropometric measures and cardio vascular diseases ( CVD ) risks . In this r and omized controlled clinical trial , 25 men and 35 women were recruited to consume similar amounts of macronutrients within a hypocaloric diet for 3 months . Although subjects in the preload group consumed preload 15 min before the main meal , subjects in the control group consumed them with meal . The results showed that body weight , waist circumference , triglyceride , total cholesterol and systolic blood pressure decreased in more amount in the preload group ( − 7.8 ± 0.5 % , − 2.7 ± 0.2 % , − 5.7 ± 1.1 % , − 3.1 ± 0.53 % and − 4.4 ± 0.4 % , respectively ; p < 0.05 for all ) . Fasting blood sugar and low density lipoprotein (LDL)-cholesterol decreased significantly only in the preload group . Consuming vegetable salad , yogurt and water as preload leads to greater changes in anthropometric measures and CVD risks
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 .