Professor André Marette of the Physiology and Endocrinology Department at the Laval University in Canada explains the impact on health markers: “Is yogurt associated with reduced cardio-metabolic risk factors in children?“. During this talk, he evaluated the role of yogurt as a nutrient-dense snack and its influence in reducing the risk of developing diabetes and obesity.
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Prof. André Marette YINI Symposium N&G 2017 amsterdam
1. Is yogurt associated with reduced
cardiometabolic risk factors in children?
Dr André Marette
Laval Hospital, Heart and Lung Institute,
Institute for Nutrition and Functional Foods (INAF),
Université Laval
Québec, Canada
Is yogurt consumption associated with
reduced cardiometabolic risk in children
2. Divulgation of potential conflicts
Consultation and honorarium
• Danone Nutricia
• Thetis Pharma
• Valbiotis
Funding
• CIHR, CDA, HSFC, FRQ, CRIBIQ
• JA DeSève Fondation
• Pfizer (Chair CIHR/industry)
• Danone Nutricia
• Thetis Pharma
• Fédération des Producteurs Acéricoles du Québec
• Dairy Farmers of Canada
4. Cardiometabolic diseases
Diet-related diseases
Prevalence of “severe”
obesity is increasing in
children
Putting children at risk for
“adult” diseases
Type 2 diabetes
Dyslipidemia
Hypertension
Metabolic syndrome
Preventable and manageable
Healthy diet and lifestyle
behaviors learned in childhood
Kumar and Kelly (2017) Mayo Clinic Proceedings
5. What makes yogurt an interesting
research topic?
High quality
protein
growth and
maintenance
of muscle
mass
Source of Ca, vitamin D and P
contribute to bone health
Nutrient rich food
profile contributes to
intakes of essential
nutrients for health
Lipids and lactose
energy source
Pairs well with other healthy foods potential for
increased intake of fruits, vegetables and grains
Source of bioactive lipids
and peptides di- and
tri-peptides, CLA, short-
and medium-chain fatty
acids that contribute to
protection against
cardiometabolic risk
factors
Live cultures improve
lactose tolerance,
increase concentrations
of some nutrients (eg.
CLA and bioactive
peptides)
6. Number of publications on “yogurt” indexed in
PubMed over the last 100 years
Total = 3296
Probiotic yogurt = 644
Yogurt consumption = 837
Yogurt and weight = 431
Yogurt and health = 897
Microbiota and yogurt = 92
7. Macronutrient profile of common yogurts
Children aged 4-6 y
Children aged 7-11 y
Percent contribution of 100 g of commonly
consumed yogurts to the reference nutrient
intakes for energy, fat, carbohydrates and
protein in children.
Based on the dietary reference values for children from
the British Nutrition Foundation and Public Health
EnglandComposition of foods integrated dataset
% RNI
% RNI
Melissa Fernandez, Mauro Fisberg, and André Marette
Chapter: Role of yogurt in the nutrition and health of children
and adolescents. In book entitled "Yogurt in Health and Disease
Prevention". Ed. Nagendra Shah, Elsevier 2017 In press
8. Yogurt’s contribution to the dietary
reference values for mineral and vitamin in
children and adolescents
• Excellent source of iodine,
vitamin B12, phosphorus,
calcium, riboflavin and
thiamin for children and
adolescents
• Source of folate, magnesium,
potassium and selenium
• Provides negligible amounts
of iron, niacin and vitamin B6
• Concentrated source of
nutrients for children
• Yogurt is an excellent vehicle
for vitamin D fortification
0
5
10
15
20
25
30
35
40
45
50
4-6 yo
7-10 yo
11-14 yo
15-18 yo
Based on the dietary reference values for children from the British Nutrition Foundation and
Public Health EnglandComposition of foods integrated dataset
% contribution of 100g
low-fat fruit yogurt
10. Long-term association between dairy consumption
and risk of childhood obesity: a systematic review
and meta-analysis of prospective cohort studies
(Lu et al. Eur. J. Clin. Nutr. 2016)
46 011 children and adolescents with an average 3-year follow-up
38% less likely to have
childhood overweight/obesity
the risk of overweight/obesity
was 13% lower with each
serving of dairy/day
11. Association between yogurt consumption and
adiposity indicators in children
(Zhu et al. Eur J Nutr. 2015)
Variable N Difference P - value
Body weight 4,370 -0.3 kg 0.65
BMI 4,342 0.1 kg/m2 0.64
Waist circumference 4,278 -0.2 cm 0.76
33%
67%
Frequency of yogurt consumption in a cohort of American
children 2-18 y (NHANES 2003 and 2006)
Frequent yogurt consumers
(at least once a week; median
= 2/week)
Infrequent yogurt consumers
(less than once a week;
median = 1-6/year)
No differences in
adiposity indicators
between frequent and
infrequent yogurt
consumers
12. Association between yogurt consumption and
obesity among U.S. Children aged 8–18 years
(Keast et al, Nutrients 2015)
Variable N Difference P - value
Body weight 3786 -1.7 kg NS
BMI 3786 -0.7 kg/m2 <0.05
Waist circumference 3786 -2.5 cm <0.05
8%
92%
Frequency of yogurt consumption in a cohort of American
children 8-18 y (NHANES 2005-2008)
Frequent yogurt consumers
(at least once out of 2 24-h
dietary recalls)
Non yogurt consumers (not at
all mentioned in 24 hour
dietary recalls)
Significantly lower BMI
and waist circumference
in yogurt consumers
compared to non-
consumers
14. Systematic review of the associations between dairy
product consumption and risk of cardiometabolic
outcomes in the adult population
(Drouin-Chartier et al. Adv Nutr 2016)
15. Association between yogurt consumption and
the lipid profile in U.S. children
(Zhu et al. Eur J Nutr. 2015)
Variable N Difference P - value
Total cholesterol 3,272 -2.2 mg/dL 0.17
HDL cholesterol 3,272 -1.3 mg/dL 0.06
LDL cholesterol 1,265 -0.2 mg/dL 0.94
Triglycerides 1,266 -0.5 mg/dL 0.93
Non-HDL cholesterol 3,272 -0.9 mg/dL 0.58
Ratio of total cholesterol to HDL cholesterol 3,272 0.01 0.84
Differences in lipid profiles between frequent and
infrequent yogurt consumers (children 2-18 y)
No differences in the lipid profile between frequent and infrequent yogurt consumers
16. Association between yogurt consumption and
blood prsssure in U.S. children
(Zhu et al. Eur J Nutr. 2015)
Variable N Difference P - value
Systolic 2,868 -0.5 mmHg 0.45
Diastolic 2,868 -1.6 mg/dL 0.11
Differences in blood pressure between frequent and
infrequent yogurt consumers (children 2-18 y)
No differences in blood pressure between frequent and infrequent yogurt consumers
17. Associations between yogurt consumption and
type 2 diabetes risk factors in U.S. children
(Zhu et al. Eur J Nutr. 2015)
Variable N Difference P - value
Glucose (mmol/L) 930 -0.02 mmol/L 0.64
Insulin (pmol/L) 913 -13.6 pmol/L <0.001
HOMA-IR (homeostatic model
assessment of insulin resistance)
913 -0.61 <0.001
QUICKI (Quantitative insulin sensitivity
check index)
913 0.007 mg/dL 0.03
Differences in type 2 diabetes risk factors between frequent
and infrequent consumers (children 2-18 y)
Significantly better metabolic profiles in frequent consumers compared to
infrequent yogurt consumers
19. • Increase satiety and reduce short-term
food intake
• Reduced appetite sensations
• Increased gastric transit time
• Enhanced calcium transport
• Insulintropic
• Decrease plasma cholesterol,
triglycerides and fatty acids
• ACE inhibitory bioactive peptides (blood
pressure control)
• Improved insulin sensitivity and blood glucose
control
• PPAR agonist
• Enhanced transport of fat soluble vitamins
• Adipocyte cell differentiation inhibition
• Anti-inflammatory
• Plaque formation inhibition
• Anti-obesogenic
• Decreased food intake and increased
energy expenditure
• Increased fat-cell oxidation
• Increased fat cell breakdown
• Anti-atherosclerotic
• Anti-hyperlipidemic
• Normalize glucose tolerance and insulin
secretion
• Reduced vascular smooth muscle
intracellular calcium (lower blood pressure)
• Improved energy regulation and lipid
storage
• Decreased fatty acid synthesis
• Increased lipolysis
• Fecal fatty acid excretion
• Induction of thermogenesis
• Calcium-specific appetite control
• Improved nutrient bioavailability and
digestion
• Increased PH
• Increased concentration of CLA
• Increased gut transit time
• Formation of smaller
curds
• Increased viscosity
• Maintenance of gut microbiota
• Release of bioactive peptides
• Improved lactose digestion
Vitamins and
minerals
(calcium and
vitamin D)
Protein
(whey and casein)
Fermented
milk
(lactic acid
bacteria)
Lipids
(bioactive fatty acids)
Yogurt
matrix
20. Bioactive peptides
Bioactive peptides can be released from milk proteins through three
known mechanisms:
1) hydrolysis with digestive enzymes (e.g., pepsin, trypsin, and chymotrypsin)
2) fermentation with proteolytic starter cultures
3) proteolysis with enzymes derived from microorganisms
Korhonen, J Funct Foods 2009
21. Intestinal transit and energy balance regulation
Amino acid/nutrient release and absorption
Regulation of the gut microbiota
Digestive system
Casein- and whey-derived bioactive peptides
• Anti-hypertensive byACE
inhibition
• Vasodilators release
• Anti-thrombotic
Vascular system
• Macrophages stimulation
• Proliferation and maturation
of immune cells
• Metabolic endotoxemia
Immune system
• Sympathetic nervous
activity and energy
expenditure
• Gut-brain axis and
satiety signals
Nervous system
• Anticholesterolemic
• Insulin sensitivity and
glucose tolerance
• Gut-liver axis and lipid
metabolism
Metabolic system
• Obesity
• Type 2 Diabetes
• Cardiovascular diseases
• NAFLD
Fight against cardiometabolic diseases
Fernandez et al. (review under revision)
Bioactive peptides
23. Yogurt ferments
Release bioactive molecules (Fernandez et al. 2015)
Conjugated linoleic acid (CLA)
Bioactive peptides
Exopolysaccharides
Enhanced digestion (Pei et al 2015 and Allen et al. 1982)
Improved lactose tolerance
Low pH of yogurt – ideal for mineral absorption
Lactic acid bacteria (Pessione et al. 2012)
Antagonist behavior with other bacteria
Favors healthy gut microbiota
Increase concentrations of fermentable oligosaccharides
Prebiotic action on the gut microbiota
24. Take home messages
There is a likely favorable or neutral association between yogurt intake and
adiposity indicators in children and adolescents.
There is a favorable association between yogurt consumption andT2D risk in
adults – one study suggests this relationship also holds for children and
adolescents.
There is a neutral association between yogurt intake and the lipid profile or
blood pressure in adults – while similar results have been reported in children
and adolescents, more studies are clearly needed to confirm the adult data
Pre-clinical and clinical studies are needed to demonstrate the inverse
relationships between yogurt intake and the incidence of obesity andT2D
found in observational studies, and to unravel the underlying mechanisms
Why study yogurt?
Increasing number of publications on yogurt, especially over the last 10 years.
* The reference nutrient intake for fat is based on the upper range of recommended intake (35% of calories consumed). ** The reference nutrient intake for protein is based on minimum requirements for growth, development and lean muscle maintenance (g/kg of weight depending on age). Based on the dietary reference values for children from the British Nutrition Foundation (British Nutrition Foundation 2015) and Public Health England Composition of foods integrated dataset (Public Health England 2015)
Figure 2. Percent contribution of 100 g of low-fat fruit yogurt to the mineral and vitamin requirements of children and adolescents 4-6 y, 7-10 y, 11-14 and 15-18 y. Reference values for each age group are average values of both sexes and each year in the age group. Based on the dietary reference values for children from the British Nutrition Foundation (British Nutrition Foundation 2015) and Public Health England Composition of foods integrated dataset (Public Health England 2015)
Ten studies comprising 46 011 children and adolescents with an average 3-year follow-up were included. As compared
with those who were in the lowest group of dairy consumption, children in the highest intake group were 38% less likely to have
childhood overweight/obesity (pooled odds ratio (OR) = 0.62; 95% confidence interval (CI): 0.49, 0.80). With each 1 serving/day
increment in dairy consumption, the percentage of body fat was reduced by 0.65% (β = 0.65; 95% CI: − 1.35, 0.06; P = 0.07), and
the risk of overweight/obesity was 13% lower (OR = 0.87; 95% CI: 0.74, 0.98).
Neutral associations
adjusting for age, gender, race, income-to-poverty ratio, physical activity level, energy
intake, and HEI-2005 total score
Favorable associations even with low intake
Model 2 covariates include energy (kcal) intake, gender, years of age, race-ethnicity, poverty income level, physical activity level, TV/video/computer use (h/day), alcohol use (days/year), and tobacco use in last 5 days (yes/no);
1. Difference between Zhu (FFQ) and Keast (2 x 24-hour recalls)2. Zhu compares infrequent to frequent consumers, whereas Keast compares non-consumers to consumers. A subtle difference, but given the already low intake in this population, it might be significant enough for differences to be seen despite the same population.
3. Yogurt intake in the US is on the rise and might be slightly greater from 2005-2008 (Keast) compared to 2003-2006 (Zhu)
There might be too much variation in Zhu because of the wider age band 2-18 y whereas Keast is a little bit more narrow 8-19 y.
This underlies the importance of looking at multiple studies and never relying on a single epidemiological study to draw general conclusions
Focus on the minimal intake of yogurt in this population. Results may be different in populations with greater or more consistent intake.
Focus on the minimal intake of yogurt in this population. Results may be different in populations with greater or more consistent intake.