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
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 :
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 .