Introduction to the Yogurt in Nutrition Initiative at the First Symposium of Yogurt in Mexico: The Balanced Diet Initiative–. Issue 1 (11th January 2017)

• Record Type: Journal Article
• Authors: Tovar, Armando R; Herrera, Guadalupe
• Is Part Of: Advances in nutrition. Volume 8:Issue 1(2017)
• Page Start: 144S
• Page End: 145S
• Publication Date: 2017-01-11
• Subjects: functional foods -- obesity -- prebiotics -- probiotics -- dairy -- yogurt -- microbiota; Nutrition -- Periodicals; Diet therapy -- Periodicals; Nutrition; Nutritional Physiological Phenomena; Nutritional Sciences; Periodicals; 613.205
• DOI: 10.3945/an.115.011163
• Languages: English
• ISSNs: 2161-8313

Abstract

Abstract: In some European countries, yogurt consumption is common. However, such consumption is not common in Latin America, particularly in Mexico, partially because of the lack of a cultural tradition of consuming yogurt. Moreover, we also know that little information about the health benefits associated with yogurt consumption has been provided to the Mexican population. Thus, there is an immediate need to provide, at least to the nutrition community in the country, current scientific evidence about the health benefits of yogurt, with the aim that yogurt be included as part of the functional foods recommended to the population. Currently, extensive research has been conducted to investigate the mechanisms through which yogurt generates beneficial effects. Gut microbiota appear to be an important factor that can be modified by dietary prebiotics, as well as probiotics such as yogurt. The prevention or attenuation of gut microbiota dysbiosis is now associated with improvements observed in individuals with metabolic syndrome and cardiovascular disease. Thus, it is important to establish guidelines for the consumption of dairy products, including yogurt. Such guidelines are necessary to increase the consumption of dairy products in Mexico and other countries.