Yogurt is generally considered as a healthy food because of its nutrient composition, its profile of fermented food, and its link with an improved metabolic fitness. Population studies show that yogurt consumers report a greater intake of some nutrients, e.g. calcium and protein, and fruits and vegetables compared to non-consumers. This is concordant with recent data demonstrating that diet quality is improved in yogurt consumers. Other cohort studies have shown that yogurt consumption is associated with a reduced body weight over time. Our research experience with the Quebec Family Study reveals that yogurt consumption might be the “signature of a healthy lifestyle”. Indeed, female yogurt consumers report a better macronutrient composition of the diet than non-consumers; they are also more physically active and display feeding behaviors which are more compatible with body weight stability. This agrees with results of the Infogene Study demonstrating that yogurt consumers are more prone to adhere to a Prudent dietary pattern whereas non-consumers tend to exhibit a Western pattern. In summary, currently available cohort studies tend to show that yogurt consumption is associated with a healthy eating pattern and lifestyle.

1. Angelo Tremblay
Department of Kinesiology
Laval University
Is yogurt the signature of a healthy diet & lifestyle?

2. Conflict of interest
regarding this presentation:
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. 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

5.  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

6. Clerfeuille E et al. J. Acad. Nutr. Diet 113: 950-6, 2013

7. “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

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

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

10. 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

11. 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).

12. From Mozaffarian et al. N Engl J Med 2011; 364:2392-2404

14. Anafternoonsnackofgreekyogurt,containing24gprotein(P),ledto
reducedhunger,increasedfullnessanddelayedsubsequenteatingcompared
tolowerproteinsnacksinhealthywomen...
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

15. 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

16. 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

17. 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

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

21. 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

22. 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

23. Yogurt consumers had a higher
education level, less
dependence of alcohol and
more physical activity,
while non-consumers had a
higher smoking status, were
more overweight and showed
a higher risk for diabetes,
hypertension and heart
disease.
Fisberg M. et al., FASEB Journal, April 2015, Vol
29(1), supplement 734.12

24. Riskfactorsforoverweightandobesityinadulthood:Resultsfromthe
QuebecFamilyStudy
Risk factors Adjusted OR BW (kg) vs
(cross-sectional) reference category
(6 y follow-up)
Short sleep duration 3.81* 1.65
High disinhibition eating 3.8* 1.46
behavior
Low dietary calcium intake 2.88* 1.3
High susceptibility to hunger 2.2* 1.28
behavior
Non-participation in high-intensity 2.03* 1.23
physical exercise
High dietary restraint behavior 2.01* 1.09
Non-consumption of multivitamin 1.86* 0.87
and dietary supplements
High dietary lipid intake 1.64** 0.61
High alcohol intake 1.37** 0.39
*p < 0.01, ** p < 0.05 Adapted from Chaput et al, Obesity 2009

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