The most established health effects associated with yogurt consumption include improvements in gastrointestinal health, metabolic health, and cardiovascular health, as well as potential reductions in the risk of certain cancers and mortality.
1. Gastrointestinal Health: Yogurt consumption has been shown to improve lactose digestion and tolerance, and may benefit conditions such as constipation, diarrheal diseases, and inflammatory bowel disease. These effects are likely mediated through the modulation of gut microflora and enhancement of gastrointestinal immune responses.[1-2]
2. Metabolic Health: Regular yogurt consumption is associated with better diet quality and improved metabolic profiles, including lower levels of circulating triglycerides, glucose, and insulin resistance. It is also linked to better weight management and reduced risk of type 2 diabetes.[3-4]
3. Cardiovascular Health: Yogurt consumption has been associated with a reduced risk of cardiovascular disease (CVD). Studies have shown that higher yogurt intake is linked to lower blood pressure and improved lipid profiles, which contribute to cardiovascular health.[1][5]
4. Cancer Risk: There is evidence suggesting that yogurt consumption may be associated with a reduced risk of breast and colorectal cancers. However, the association with other types of cancer, such as prostate cancer, remains less clear.[1]
5. Mortality: High yogurt intake has been associated with a lower risk of all-cause and CVD mortality. However, the evidence for a significant association with cancer mortality is less consistent.[5-6]
Overall, yogurt consumption appears to confer multiple health benefits, particularly in gastrointestinal and metabolic health, and may contribute to reduced risks of certain chronic diseases and mortality.
References
1) Yogurt, Cultured Fermented Milk, and Health: A Systematic Review.
Savaiano DA, Hutkins RW. Nutrition Reviews. 2021;79(5):599-614. doi:10.1093/nutrit/nuaa013.
2) Yogurt and Gut Function. Adolfsson O, Meydani SN, Russell RM. The American Journal of Clinical Nutrition. 2004;80(2):245-56. doi:10.1093/ajcn/80.2.245.
3) Yogurt and Other Fermented Foods as Sources of Health-Promoting Bacteria. Kok CR, Hutkins R. Nutrition Reviews. 2018;76(Suppl 1):4-15. doi:10.1093/nutrit/nuy056.
4) Yogurt Consumption Is Associated With Better Diet Quality and Metabolic Profile in American Men and Women. Wang H, Livingston KA, Fox CS, Meigs JB, Jacques PF. Nutrition Research (New York, N.Y.). 2013;33(1):18-26. doi:10.1016/j.nutres.2012.11.009.
5) Yogurt Consumption and Risk of Mortality From All Causes, CVD and Cancer: A Comprehensive Systematic Review and Dose-Response Meta-Analysis of Cohort Studies. Tutunchi H, Naghshi S, Naemi M, Naeini F, Esmaillzadeh A. Public Health Nutrition. 2023;26(6):1196-1209. doi:10.1017/S1368980022002385.
6) Yogurt Consumption in Relation to Mortality From Cardiovascular Disease, Cancer, and All Causes: A Prospective Investigation in 2 Cohorts of US Women and Men. Schmid D, Song M, Zhang X, et al. The American Journal of Clinical Nutrition. 2020;111(3):689-697. doi:10.1093/ajcn/nqz345.
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