The capacity of a single food, such as yogurt, to influence diet quality and metabolic health depends on its composition and its potential to modify the rest of food consumption. Prof Angelo Tremblay presented recent data, during our 4th Yogurt Summit at EB2016, showing that regular yogurt consumption can be a signature of a global healthy lifestyle.

1. Angelo Tremblay
Department of Kinesiology
Laval University

2. Conflictofinterest
regardingthispresentation
I wish to declare a potential conflict of interest, and that I have
received either direct or indirect industry support in relation to
all or part of the results presented here:
General Mills
Danone Research
Pfizer
Nestlé
Dairy Farmers of Canada
Dairy Research Institute

3.  Its nutritional content
 Its impact on concomitant and/or
subsequent food intake
 Its relationship with healthy behaviors

4. Nutrient
Nutrient
Content DRI for women
Women
(% daily intake) DRI for men
Men
(% daily intake)
Energy (kcal) 114 6a 4.5a
Protein (g) 9.5 46 21 56 17
Calcium (mg) 332 1000 33 1000 33
Magnesium (mg) 30.8 320 9.6 420 7.3
Phosphorus (mg) 261 700 37 700 37
Riboflavin (mg) 0.39 1.1 35 1.3 30
Zinc (mg) 1.6 8 20 11 14.5
Vitamin B12 (µg) 1.0 2.4 42 2.4 42
aBased on a 2000 kcal/d diet and 2500 kcal/d diet for women and men, respectively.
Adapted from Panahi and Tremblay J Am Coll Nutr 2016

5. Yogurt and dairy consumption were associated with
variations in nutrient intake:
• calcium
• vitamin D
• protein
• total and saturated fat
From Keast DR et al. Nutrients, 7: 1577-93, 2015

6.  Yogurt consumers compared with non-
consumers, had higher potassium intakes
(difference, 0.12 g/d)
 And were 47%, 55%, 48%, 38%, and 34% less
likely to have inadequate intakes (based on DRI)
of respectively (all p≤ .001):
• Vitamins B2 and B12
• Calcium
• Magnesium
• Zinc
From Wang H et al. Nutr Res. 33: 18-26, 2013

7. In children aged (4–18 months; 1.5–3 years; 4–10 years)
The yogurt group made a useful contribution to micronutrient intakes, particularly:
- Vitamin B12 (7.6%; 5.3%; 3.8% respectively)
- riboflavin (7.8%, 6.9%, and 5.7%,respectively)
- calcium (9.5%, 8.2%, and 5.9%, respectively)
- iodine (7.2%, 7.6%, and 7%, respectively)
- and phosphorus (8.1%, 6.3%, and 4.3%, respectively)
From Williams et al. Nutrition Bulletin. 40: 9-32, 2015

8. “American children aged 2 to 11 consume extra
energy and sugars in their diets but insufficient
vitamin D, calcium, and potassium.
Substituting one serving of low sugar, whole milk
yogurt, paired with fruit or vegetables, for current
snacks would increase children’s consumption of
valuable nutrients without adding excess sugar or
energy.”
From Hess J and Slavin J, Nutrients 6: 4750-9, 2014

9.  Its nutritional content
 Its impact on concomitant
and/or subsequent food intake
 Its relationship with healthy behaviors

10. Cohorts:
Framingham Heart Study offspring (1998-2001) and
Third Generation (2002-2005) cohorts
Diet quality:
Dietary Guidelines Adherence Index (DGAI)

11. Variable Non-consumers (n = 3016) Consumers (n = 3510)
Mean energy from yogurt
(% kcal)
0 2.07
DGAI score 8.05 9.14
Fiber intake (g)
(model 1)
15.14 17.03**
** p < 0.01
Adapted from Wang H et al. Nutr. Res. 33: 18-26, 2013

12. Cohorts: NHANES
Diet quality: Healthy Eating Index (HEI)
Results: Those frequent consumers had significantly
better diet quality than infrequent consumers (Healthy
Eating Index). Specifically, they consumed more fruit,
whole grains, and milk (indicating a better compliance to
the dietary guidelines).

13.  High FDP consumers (>6 servings/week)
displayed more favorable dietary and
nutritional intakes :
- more fruits, fish, legumes, nuts, water, and
fibers,
- less prepared meals and less alcohol
than low consumers
 Higher scores of diet quality (PANDIET) and
better compliance with the French dietary
recommendations were observed with
increasing FDP consumption
 Eventually, high FDP consumers exhibited
better adequacy to the dietary
recommended allowances for 11
micronutrients (vitamins B1, B2, B5, B6, B9,
C, A and calcium, iodine, selenium, copper) Pourcentage (%) d’adultes n’atteignant pas les 2/3 des apports
nutritionnels conseillés

14. From Mozaffarian ; Circulation 2016 ;133:187-225

16. Anafternoonsnackofgreekyogurt,containing24gprotein(P),ledtoreduced
hunger,increasedfullnessanddelayedsubsequenteatingcomparedtolower
proteinsnacksinhealthywomen...
Condition / protein Mean delay in the request of dinner
after yogurt snack (min)
High P / 24 g 178
Medium P / 14 g 158
Low P / 5 g 152
No snack / 0 G 124
but the 160-kcal snack content was not fully compensated despite a
lower subsequent energy intake at dinner time.
Adapted from Douglas SM et al. Appetite 60: 117-122, 2013

17. Meal Breakfast Snack (Yogurt (Y)) Buffet-type meal
Time 8 10 12
VAS VAS
Energy
intakeY1: r* = 1.5:1
Y2: r = control, r = 2.8:1
* r = casein/whey protein ratio. r in milk = 4.5:1
From Doyon, C. Et al. APNM, 2015

18. Condition Energy intake
(kcal)
Hunger
(mm x min)
PFC
(mm x min)
Appreciation
(mm)
Y1 (high whey) 1216* 1422 1031 87
Y2 (control) 1410 1785 1573 82
* P < 0.05
From Doyon, C. Et al. APNM, 2015

19. kcal
Decrease in subsequent energy intake versus
control
194
Energy content of the yogurt snack 63
Difference 131
Adapted from Doyon, C. Et al. APNM, 2015

20.  Its nutritional content
 Its impact on concomitant and/or
subsequent food intake
 Its relationship with healthy
behaviors

22. Food groups Factor 1
(Western pattern)
Factor 2
(Prudent pattern)
French fries and fried foods -0.19
Condiments -0.05
Processed meats 0.03
Refined grains -0.17
Snacks -0.01
Red meats -0.12
Pizza -0.25
Vegetables -0.16
Fruits -0.17
Nuts 0.02
0.64
0.59
0.54
0.48
0.46
0.46
0.66
0.53
0.65
0.68
Factor loading ≥ 0.30 is marked in yellow.
Adapted from Cormier H et al. Eur. J. Nutr 2015

23. Food groups Factor 1
(Western pattern)
Factor 2
(Prudent pattern)
Non-hydrogenated fats 0.13
Legumes -0.21
Fish and other seafoods -0.06
Beer -0.10
High-fat dairy products 0.20
Yogurt -0.17
Regular soft drinks -0.21
Mayonnaise 0.12
Hard liquor 0.08
0.38
0.31
0.32
0.37
0.31
0.37
0.38
0.47
0.40
Factor loading ≥ 0.30 is marked in yellow.
Adapted from Cormier H et al. Eur. J. Nutr 2015

24. Per capita family income and being a
nonsmoker were factors positively
associated with the amount of yogurt
consumption (coefficients, 0.61 and
3.73, respectively)
Possa et al. NUTRITION RESEARCH, 35 (8):700-
706; AUG 2015

25. Among adults, yogurt consumers were 40% more likely
to practice physical activity (≥ 2h/week), 30% less likely
to smoke than non consumers (p<0.05).
Yogurt consumers were more likely to have a good
knowledge of the food-health relationship and
accustomed to reading food labels. (p<0.05).
D’Addezio et al. Sociodemoographic and lifestyle characteristics of yogurt consumers in Italy: Results from the
INRAN-SCAI 2005-06 survey. Med J Nutrition Metab 8 (2015) 119-129

26. Yogurt consumers have:
Better nutritional intakes
Healthier dietary patterns
Healthier lifestyle
Yogurt consumption can be viewed as a
signature of a healthy diet & lifestyle