Yogurt and fermented milks in daily nutrition: from science to the guidelines and recommendations : Prof. Seppo Salminen (University of Turku / Finland)
That yogurt might have a beneficial effect on consumers’ health is a generally held assumption. Now recent epidemiological studies reported that yogurt consumption has positive effects on public health diseases such as obesity or type 2-diabetes. But how exactly is this impact to be defined? Which conditions does yogurt help to prevent? What are the underlying mechanisms?
YOGURT: A DAILY PARTNER FOR HEALTH” is the title of an international symposium, where experts have provided answers to these questions by presenting data from a broad range of recent studies, that show the importance of this research field for health care.
Prof. Seppo Salminen (University of Turku / Finland) unveiled dietary guidelines for dairy and yogurt consumption and the growing interest in evidence-based recommendations by government bodies.
The symposium, which was organized by the Yogurt in Nutrition Initiative for a Balanced Diet (YINI) will be held Monday, November 10, 2014 (5-7 pm) as part of the III World Congress of Public Health Nutrition in Las Palmas de Grand Canarias (9-12 November 2014).
More info on www.yogurtinnutrition.com
How to lose weight in 2021: Biofit reviewBartVanAken3
What’s the first thing you’re told when you’re going to lose weight?
Cut out your favorite foods. Right?
That’s what everyone wants you to do.
But where has that gotten us?
4 out of 5 break their diet in the first month.
This (genius) medical researcher takes a completely different approach.
Did you know there is a secret ingredient that makes people thin no matter what they eat?
This same ingredient that is missing in those that are overweight?
As it turns out...when you understand that difference weight loss becomes almost effortless...
Suddenly you can eat what you want...and still lose weight...it doesn’t matter.
I know it’s hard to believe.
Functional Food in European Union and Bosniariada_asimovic
What is functional food, what are its benefits, potential advantages for further development of EU competitiveness? What are the potentials and risks of R&D in this field? What is the current situation in Bosnia and Herzegovina regarding this matter?
Probiotics with documented health benefits give
dairies a huge opportunity to stand out on the yogurt
market in Southeast Asia. But there are challenges to
overcome, writes DR. ANDERS HENRIKSSON.
Creative Enzymes is a professional and experienced supplier of probiotics. In the past decade, Creative Enzymes mainly provides enzyme-related products and services. With the continuous expansion of business areas and scale, we have set foot in other areas and established a sound probiotic production and supply chain. Based on our high-quality products and services, as well as the unique advantages of large-scale production, our probiotic products are widely favored by industrial customers and scientific research customers.
Salminen research advocates for adding fermented foods to food guide - yini...Yogurt in Nutrition #YINI
Sauerkraut, kimchi, kombucha, … and of course, fermented milks like yogurt are growing in popularity propelled by health claims and increasing knowledge about the gut microbiota. Several researchers around the world want therefore Health Organizations to add a new category to the National Food Guide that’s is fermented foods. For Seppo Salminen (University of Turku, Finland), it’s even time to go further!
How to lose weight in 2021: Biofit reviewBartVanAken3
What’s the first thing you’re told when you’re going to lose weight?
Cut out your favorite foods. Right?
That’s what everyone wants you to do.
But where has that gotten us?
4 out of 5 break their diet in the first month.
This (genius) medical researcher takes a completely different approach.
Did you know there is a secret ingredient that makes people thin no matter what they eat?
This same ingredient that is missing in those that are overweight?
As it turns out...when you understand that difference weight loss becomes almost effortless...
Suddenly you can eat what you want...and still lose weight...it doesn’t matter.
I know it’s hard to believe.
Functional Food in European Union and Bosniariada_asimovic
What is functional food, what are its benefits, potential advantages for further development of EU competitiveness? What are the potentials and risks of R&D in this field? What is the current situation in Bosnia and Herzegovina regarding this matter?
Probiotics with documented health benefits give
dairies a huge opportunity to stand out on the yogurt
market in Southeast Asia. But there are challenges to
overcome, writes DR. ANDERS HENRIKSSON.
Creative Enzymes is a professional and experienced supplier of probiotics. In the past decade, Creative Enzymes mainly provides enzyme-related products and services. With the continuous expansion of business areas and scale, we have set foot in other areas and established a sound probiotic production and supply chain. Based on our high-quality products and services, as well as the unique advantages of large-scale production, our probiotic products are widely favored by industrial customers and scientific research customers.
Salminen research advocates for adding fermented foods to food guide - yini...Yogurt in Nutrition #YINI
Sauerkraut, kimchi, kombucha, … and of course, fermented milks like yogurt are growing in popularity propelled by health claims and increasing knowledge about the gut microbiota. Several researchers around the world want therefore Health Organizations to add a new category to the National Food Guide that’s is fermented foods. For Seppo Salminen (University of Turku, Finland), it’s even time to go further!
Probiotic-fortified food & beverage market opportunities
Probiotics are live microorganisms, or “friendly bacteria,” similar to organisms that occur naturally in the digestive tract. These good bacteria have been clinically shown to support digestive and immune health, and have been linked to other emerging benefits. Here some facts about probiotics
Soy protein has been found to be as effective as other high-quality proteins in supporting weight loss while increasing satiety when incorporated in a reduced calorie diet.
Dr. Nicholas West, Research Fellow from Griffith University sharing the clinical evidence from DuPont and the role of its range of probiotics at APP 2016, Gold Coast, Australia.
Probiotic-fortified food & beverage market opportunities
Probiotics are live microorganisms, or “friendly bacteria,” similar to organisms that occur naturally in the digestive tract. These good bacteria have been clinically shown to support digestive and immune health, and have been linked to other emerging benefits.Here some facts about probiotics
Submitting a food product to obtain a health claim is a very complex process.
Institut Kurz is specialized in preparation of dossiers for Health Claim applications according to EU-Ordinance 1924.
If you want your food product to have a health claim, Institut Kurz does it for you.
Contact us: info@institut-kurz.com
www.institut-kurz.com
The consumption of gluten-free food has being undergoing a remarkable evolution for quite a long time. The major reason is a genetic disorder called celiac disease whose sufferers need to adhere to a strict gluten-free diet. Recent data shows that it occurs in one out of every 100-300 individuals all over the world. Media coverage of the irritating symptoms such as weight loss, skin rashes, fatigue and loss of concentration has increased, which makes gluten an ‘enemy of wellness’. There have also been a considerable amount of gluten-free consumers who are not diagnosed as celiac. They describe themselves as having ‘gluten sensitivity’ and withdraw gluten from their diet.
India probiotic dairy products (yogurt, drink, ice cream) market, volume & fo...Renub Research
India probiotic market, probiotic drink market, probiotic ice cream market, probiotic yogurt market, probiotic drink sales, probiotic ice cream sales, probiotic yogurt sales, Nestle probiotic revenue,Amul probiotic revenue, Mother Dairy probiotic revenue, yakult probiotic revenue
Indian Probiotic Dairy industry is evolving at a steady pace with opportunities for tremendous growth in near future. India being the largest producer of milk and having world’s highest cattle population has a distinct advantage in the Probiotic field. Indian Probiotic industry is expected to be more than double by 2015 from its current size in 2011. Brands that exist now in Indian Probiotic industry are Nestle, Amul, Yakult Danone and Mother Dairy along with other minor players operating in different regions in their own capacities. Although there are quite a number of challenges in front of domestic and foreign companies entering the Indian Probiotic market, but the advantages associated with the industrial growth prospects outnumber the challenges in an easy and elegant way. The strong fundamental factors for the Probiotic industry in India will pave way for the growth of Indian Dairy Industry in the near future.
Indian Probiotic Dairy Market, Market Share and Forecast:
Amul is the leader with nearly 70% market share in 2011 and is likely to be at the top in the coming years as well. In 2011, Amul Probiotic share accounted for more than double than the combined share of its competitors like Mother Dairy, Nestle and Yakult. Nestle and Mother Dairy is holding second and third position in the Indian Probiotic Market.
Probiotic Dairy Products (Yougurt, Ice Cream, Drink) and Forecast:
Probiotic Yogurt is the leading category which accounts for more than 50% share in 2011 followed by Probiotic Ice Cream and Probiotic drink.
Probiotic Dairy Products Sales Volume and Forecast:
It is expected that Probiotic yogurt sales will cross 100,000 Thousand packets by 2015. Amul is the leader in Probiotic yogurt sales in India and is likely to remain as a leader in the years to come. Probiotic drink sales volume is likely to reach a little less than 100,000 Thousand bottles by the year 2015. In probiotic drink sales volume, Yakult is way ahead than Mother Dairy. Being a lonely player in the probiotic ice cream market in India Amul is gaining advantage.
Although there are formidable challenges to be encountered, the prospects of the market expanding in a steadfast way look bright. As Probiotics are not previewed under any health related law in India and with Indian Council of Medical Research (ICMR) still framing the guidelines for Probiotic sales (ICMR status report on Probiotics, 2009), Probiotics face no hindrance from government health officials on its sales.
Fortified Food
Introduction
enriched food
Who will benefit from fortified foods
Purpose of food fortification
Iodine deficiency disorders
Fortification of flour
Main methods of food fortification
Fortification prevents and treats iron deficiency and nutritional anaemia
Criticism (Side Effect)
Future Challenges of Food Fortification
Functional food & Phytonutrients
Definition
Examples of some functional food worldwide
Functional Food Components
Concept of functional foods
Cereals as functional food
Legumes as functional foods
Vegetables as functional food
Fruits as functional foods
Probiotics as functional food
Functional food and fortification
Phytonutrients
General functions of phytonutrients
Various Phytochemicals
Mechanisms of action of Phytonutrients
Functional Foods: Key Trends by Product Categories and BenefitsMarketResearch.com
An overview of the Functional Foods: Key Trends by Product Categories and Benefits report. Within the vibrant U.S. functional food and beverage market, weight management and satiety, sports nutrition, and energy are areas showing exceptional activity, in part due to the growth of products and categories targeting breakfast and snacking occasions. As a result, important shifts in brand positioning, benefits and product claims are taking place.
Probiotic-fortified food & beverage market opportunities
Probiotics are live microorganisms, or “friendly bacteria,” similar to organisms that occur naturally in the digestive tract. These good bacteria have been clinically shown to support digestive and immune health, and have been linked to other emerging benefits. Here some facts about probiotics
Soy protein has been found to be as effective as other high-quality proteins in supporting weight loss while increasing satiety when incorporated in a reduced calorie diet.
Dr. Nicholas West, Research Fellow from Griffith University sharing the clinical evidence from DuPont and the role of its range of probiotics at APP 2016, Gold Coast, Australia.
Probiotic-fortified food & beverage market opportunities
Probiotics are live microorganisms, or “friendly bacteria,” similar to organisms that occur naturally in the digestive tract. These good bacteria have been clinically shown to support digestive and immune health, and have been linked to other emerging benefits.Here some facts about probiotics
Submitting a food product to obtain a health claim is a very complex process.
Institut Kurz is specialized in preparation of dossiers for Health Claim applications according to EU-Ordinance 1924.
If you want your food product to have a health claim, Institut Kurz does it for you.
Contact us: info@institut-kurz.com
www.institut-kurz.com
The consumption of gluten-free food has being undergoing a remarkable evolution for quite a long time. The major reason is a genetic disorder called celiac disease whose sufferers need to adhere to a strict gluten-free diet. Recent data shows that it occurs in one out of every 100-300 individuals all over the world. Media coverage of the irritating symptoms such as weight loss, skin rashes, fatigue and loss of concentration has increased, which makes gluten an ‘enemy of wellness’. There have also been a considerable amount of gluten-free consumers who are not diagnosed as celiac. They describe themselves as having ‘gluten sensitivity’ and withdraw gluten from their diet.
India probiotic dairy products (yogurt, drink, ice cream) market, volume & fo...Renub Research
India probiotic market, probiotic drink market, probiotic ice cream market, probiotic yogurt market, probiotic drink sales, probiotic ice cream sales, probiotic yogurt sales, Nestle probiotic revenue,Amul probiotic revenue, Mother Dairy probiotic revenue, yakult probiotic revenue
Indian Probiotic Dairy industry is evolving at a steady pace with opportunities for tremendous growth in near future. India being the largest producer of milk and having world’s highest cattle population has a distinct advantage in the Probiotic field. Indian Probiotic industry is expected to be more than double by 2015 from its current size in 2011. Brands that exist now in Indian Probiotic industry are Nestle, Amul, Yakult Danone and Mother Dairy along with other minor players operating in different regions in their own capacities. Although there are quite a number of challenges in front of domestic and foreign companies entering the Indian Probiotic market, but the advantages associated with the industrial growth prospects outnumber the challenges in an easy and elegant way. The strong fundamental factors for the Probiotic industry in India will pave way for the growth of Indian Dairy Industry in the near future.
Indian Probiotic Dairy Market, Market Share and Forecast:
Amul is the leader with nearly 70% market share in 2011 and is likely to be at the top in the coming years as well. In 2011, Amul Probiotic share accounted for more than double than the combined share of its competitors like Mother Dairy, Nestle and Yakult. Nestle and Mother Dairy is holding second and third position in the Indian Probiotic Market.
Probiotic Dairy Products (Yougurt, Ice Cream, Drink) and Forecast:
Probiotic Yogurt is the leading category which accounts for more than 50% share in 2011 followed by Probiotic Ice Cream and Probiotic drink.
Probiotic Dairy Products Sales Volume and Forecast:
It is expected that Probiotic yogurt sales will cross 100,000 Thousand packets by 2015. Amul is the leader in Probiotic yogurt sales in India and is likely to remain as a leader in the years to come. Probiotic drink sales volume is likely to reach a little less than 100,000 Thousand bottles by the year 2015. In probiotic drink sales volume, Yakult is way ahead than Mother Dairy. Being a lonely player in the probiotic ice cream market in India Amul is gaining advantage.
Although there are formidable challenges to be encountered, the prospects of the market expanding in a steadfast way look bright. As Probiotics are not previewed under any health related law in India and with Indian Council of Medical Research (ICMR) still framing the guidelines for Probiotic sales (ICMR status report on Probiotics, 2009), Probiotics face no hindrance from government health officials on its sales.
Fortified Food
Introduction
enriched food
Who will benefit from fortified foods
Purpose of food fortification
Iodine deficiency disorders
Fortification of flour
Main methods of food fortification
Fortification prevents and treats iron deficiency and nutritional anaemia
Criticism (Side Effect)
Future Challenges of Food Fortification
Functional food & Phytonutrients
Definition
Examples of some functional food worldwide
Functional Food Components
Concept of functional foods
Cereals as functional food
Legumes as functional foods
Vegetables as functional food
Fruits as functional foods
Probiotics as functional food
Functional food and fortification
Phytonutrients
General functions of phytonutrients
Various Phytochemicals
Mechanisms of action of Phytonutrients
Functional Foods: Key Trends by Product Categories and BenefitsMarketResearch.com
An overview of the Functional Foods: Key Trends by Product Categories and Benefits report. Within the vibrant U.S. functional food and beverage market, weight management and satiety, sports nutrition, and energy are areas showing exceptional activity, in part due to the growth of products and categories targeting breakfast and snacking occasions. As a result, important shifts in brand positioning, benefits and product claims are taking place.
Similar to Yogurt and fermented milks in daily nutrition: from science to the guidelines and recommendations : Prof. Seppo Salminen (University of Turku / Finland)
Robert Hutkins (University of Nebraska, USA) explored the interactions between ingested microorganisms and the gut microbiota, and the way exogenous microorganisms can change the gut environment.
Probiotics goes beyond digestive and immune health. At the recent Microbiome R&D and Business Collaboration Congress: Asia, DuPont Nutrition & Health shared on how probiotics can influence vaginal microbiota and provide positive health benefits such as weight management for the user.
Probiotics as Health Promoting Micro-organisms.........
Characteristics of probiotics, Types of probiotics, Mechanisms of probiotic activity, Probiotic containing Foods
Advance Protein Powder (APP), created by Advance International, Inc., is a high quality, all natural, marine-based protein powder, which is highly stable, virtually odorless and tasteless and has a nutritional profile superior to other quality protein powders on the market. APP is made using a patent-pending manufacturing process that is both green and sustainable. This report presents an overview of the health benefits of Advance Protein Powder with a comparison of the two most common protein supplement products available: whey and soy.
Similar to Yogurt and fermented milks in daily nutrition: from science to the guidelines and recommendations : Prof. Seppo Salminen (University of Turku / Finland) (20)
Numerous epidemiological studies reported that yogurt consumption may be used as a new biomarker of a healthy lifestyle. What could explain the health benefits of yogurt? At the 5th Yogurt Summit, held in Buenos Aires (Argentina) on October 18th, Dr André Marette (Laval University, Québec) presented up-to-date evidence on bioactive compounds produced during fermentation.
During the 5th Yogurt Summit, held in Buenos Aires during ICN2017, Professor Sharon Donovan (University of California, Davis, USA) explained why gut microbiota are recognised today as the intersection between diet and health.
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.
On the 2nd of Mars 2017, Professor Luis A. Moreno opened the symposium in Amsterdam with a presentation on diet quality and lifestyle factors: “Could yogurt facilitate better eating habits in children?“.
Adam Drewnowski - ICD 2016 - Can yogurt be part of sustainable food choices?Yogurt in Nutrition #YINI
People are aware that the food they eat is an important factor, affecting their health, but what is less well known is the impact of producing and consuming food on the world's resources.
What about yogurt? Adam Drewnowski, University of Washington in Seattle (USA), explained to us how yogurt may take care of our health and the health of our planet.*
RD Azmina Govindji - Yogurt in practice: simple swaps to improve nutrition -...Yogurt in Nutrition #YINI
By establishing simple and effective habits in the short-term, we can improve our lives in the long-term. Simple, nutritious and pleasurable - yogurt can be an interesting and healthy option as a “swap food” in sweet and savory dishes, at any time of the day. Azmina Govindji, RD, shared her golden tips for a triple win with yogurt swaps.*
The keynote from Prof. Luis Moreno (Spain)* took stocks of the available scientific data on the association between yogurt consumption and health. This comprehensive review confirms that yogurt consumption might represent a global signature of a healthy diet and lifestyle at all ages.
Lorenzo Morelli - ICD 2016 - Granada - Yogurt and lactose: cooperation for nu...Yogurt in Nutrition #YINI
Lactose is the sugar of mammals and plays a relevant role in the very early life; beside its role as energy provider, it exhibits several health effects in young children, including a prebiotic effect on the gut microbiota and a positive effect on mineral absorption.
Bifidobacteria and some lactobacilli have developed uptake and fermentation mechanisms of lactose that are the most efficient among the enteric bacteria and they have a major role in “priming” the immune system of neonates.
Nowadays lactose malabsorption is often reported, but frequently as a consequence of an auto diagnosis, without a proper clinical assessment. On the other hand, the genetic basis and the physiology of this malabsorption is still under scrutiny by science and some of the “dogmas” about lactose intolerance are now under revision. Moreover, in case of lactose maldigestion, it is to be considered that the total dairy products avoidance is not an answer, since 1- a small dose of lactose can be digested (12g/day) even by maldigesters and, 2- there is a number of cheeses that, at the end of the ripening period, have no lactose.
But, on top of that, as regards yogurt, it is to note that even EFSA, in the frame of its assessment of claims related to health, according to the EU Regulations 1924/2006, concluded that: ”a cause and effect relationship has been established between the
consumption of live yogurt cultures in yogurt and improved digestion of lactose in individuals with lactose maldigestion.”
The mechanism is related to the survival of lactase contained into the yogurt bacteria through the gastric transit, possibly being protected by the bacterial envelops, even if the cells are no more viable, and facilitated by the buffering action of yogurt.
In the less acidic conditions and slow transit time of the small intestine the lactase is then able to digest the residual lactose, avoiding with this action any troubles to lactose
maldigesters. This applies to lactic acid bacteria endowed with an ATP-based lactose transport system, such as the yogurt bacteria, whose lactase is active on lactose without any previous phosphorylation. It could be concluded that a more ”science-based” view is necessary for a better approach to understand and manage lactose as a nutrient.
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.
Yogurt consumption for a healthier diet and lifestyle: overview from cohorts ...Yogurt in Nutrition #YINI
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.
Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes!
Dr Richard Atkinson
He has worked in obesity research and treatment for over 40 years, is interested in obesity policy, and has advocated for young investigator programs nationally and internationally. His research
includes causes and treatments of obesity, particularly obesity drugs, obesity surgery, and virus-induced obesity. His laboratory demonstrated that human adenovirus-36 produces obesity in animals and is associated with obesity in humans.
In summary
The York Health Economics Consortium and collaborators performed a comprehensive literature search identifying papers on yogurt and weight management. Selection criteria were studies of classical yogurt only, probiotic bacteria were excluded, as were studies on individuals with various diseases. From 13,000 potential papers, 69 met potential criteria and 22 were selected, including 7 cross-sectional, 6 cohort, 2 crossover, and 7 controlled trials. All cross-sectional and cohort trials showed a beneficial association of yogurt and one or more body weight/composition measures. Limitations were that all dietary data were self-reported, confounding variables not completely controlled, and correlation is not causation. Two crossover studies were small, short duration, and uninterpretable. Five of seven controlled trials had major limitations including self-report of intake, inadequate or irrelevant research design, few subjects, inadequate description, etc. One well controlled, randomized study had clear results showing a beneficial effect of yogurt, but improper design to address effects of yogurt alone. Five of six RCT showed a beneficial effect of yogurt, but only one was significant. Yogurt is a “health food” accepted by most people and has potential for prevention and treatment of overweight/obesity. Previous studies give optimism for yogurt for weight management, but future well-designed randomized, controlled trials for proof of principle and large population studies for feasibility are needed.
Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes!
Dr Jordi Salas-Salvado
In last years, expertise and research lines of Dr. Salas (Spain) are focused in human clinical trials evaluating the effect of diets and dietary compounds on obesity, type 2 diabetes, metabolic syndrome and cardiovascular disease. His speech gives an overview of recent epidemiological studies regarding yogurt and diabetes prevention.
In summary
The possible effects of dairy consumption on diabetes prevention remain controversial. Largely owing to their saturated fat content, dairy products are conventionally perceived as having an adverse impact on health. However, they are nutrient-dense food and contain high-quality protein, vitamins (A, D, B2, B12, and menaquinone), and minerals (calcium, magnesium, and potassium), which have been shown to have beneficial effects on T2D risk. Yogurt has also some possible probiotic effects modulating glucose metabolism. In this review we analyse all the epidemiologic studies evaluating the association between yogurt consumption and diabetes. Most of the published studies have demonstrated an inverse association between the frequency of yogurt consumption and diabetes risk. In the frame of the PREDIMED study, a clinical trial aiming at assess the beneficial effect of the Mediterranean diet on the primary prevention of
cardiovascular disease, total yogurt consumption was also associated with a lower T2D risk. In this study, an increased consumption of total low-fat dairy and total yogurt during the follow-up was also inversely associated with T2D. In addition, substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. Therefore, we conclude that a healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk highly predisposed to develop this condition. Clinical trials are warranted to definitively conclude that yogurt consumption have preventive effects on type 2 diabetes.
Nutritional Recommendations for a Sustainable Bone and Muscle Health, René Ri...Yogurt in Nutrition #YINI
The WCO continues to be the primary forum for scientists to focus on the impact of lifestyle on bone health in general. The satellite symposium organized by YINI in particular featured many global comparisons in diet and the effect on bone. As Western diet permeates more of the globe and the population continues to grow, it is meaningful to study the impact of these changes on bone health as diet is one of the few major modifiable factors which in turn affects healthcare costs. Calcium, vitamin D, and protein intake continued to dominate the discussion. The symposium offered an opportunity to learn about theories and data in nutritional research concerning bone as well as methodological approaches to classify diets. The slideshow allow the reader to capture the new messages and to analyze the new scientific data presented by Professor Rene Rizzoli (Switzerland) in this field.
Some stimuli, including specific foods, seem to have enough particularities to make a difference even if their potential to exert an influence a priori appears to be limited. This is the case of yogurt whose consumption is low relative to the amount of daily food consumed but that has been shown to be independently related to reduced body weight and fat. Numerous factors may explain a beneficial effect of yogurt on body weight stability and metabolic fitness. Cohort studies show that the consumption of dairy including yogurt is related to a reduced intake of high fat-high sugar foods, suggesting that the benefits of dairy food may be due to a decrease in the potential negative effects of unhealthy eating. The ability of yogurt to promote a negative energy balance is also likely explained by the satiating and thermogenic effects of some of its nutrients, e.g. calcium and proteins, via mechanisms involving gut hormones. Yogurt has a matrix that can accommodate structural changes affecting energy intake independently of its nutrient content. For instance, we recently demonstrated that the increase in the whey/casein ratio in a yogurt matched for volume and energy and protein content as a control yogurt significantly decreased subsequent energy intake to a much greater extent than the energy content of the yogurt preload. The presence of bacteria in yogurt represents another factor that may explain the effects of yogurt consumption on energy balance and its components. In this regard, recent data suggest that the supplementation of some probiotics facilitates appetite control and accentuates body weight loss in the context of a weight-reducing program. Finally, our recent analyses of relevant data in the Quebec Family Study reveal that yogurt consumption may be the signature of a global healthy lifestyle and food-related personal profile. Female yogurt consumers are more physically active, report a reduced percent energy intake as fat and display a lower disinhibition score than non-yogurt consumers. Taken together, yogurt has numerous features that may globally explain the decreased proneness of yogurt consumers towards excess body fat.
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
Factory Supply Best Quality Pmk Oil CAS 28578–16–7 PMK Powder in Stockrebeccabio
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- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
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micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Yogurt and fermented milks in daily nutrition: from science to the guidelines and recommendations : Prof. Seppo Salminen (University of Turku / Finland)
1. Yogurt & fermented milks
in daily nutrition: from science to
guidelines and recommendations
Seppo Salminen
Seppo Salminen
University of Turku
Faculty of Medicine
Functional Foods Forum
Turku, Finland
4. 100 MOST IMPORTANT MATTERS FOR
HUMAN EVOLUTION
Lactobacillus (5th most important)!
Food preservation
Preserving intestinal integrity and
barrier
Seppo Salminen Seppo Salminen
5. What is the first recommended
food for humans?
Seppo Salminen
6. BREASTMILK RECOMMENDED FOR
Seppo Salminen
INFANTS
Bacteria in human milk
lactic acid bacteria
bifidobacteria
70
60
50
40
30
20
10
0
Sweden Israel South Africa Japan Peru South Korea Denmark
Bifidobacteria
Lactic Acid Bacteria
Sinkiewicz and Nordström 2008
7. Seppo Salminen
Food and Bacteria
! Yogurt, viili, sourmilk and sour cream,
cheese, salami, fermented vegetables
(kim-chi, fermented cucumber), fermented
oat products, sauerkraut…
! Tendency to sterilize and pasteurize food
! Products with added bacteria or probiotics
& new technologies for food
Seppo Salminen
8. Background
The term ‘probiotic’ is a health claim.
Stating ‘contains probiotic’ (or similar) on a product … implies that the product
contains a substance that may be beneficial for health…. For this reason, the
term ‘probiotic’, when used on a food label, is considered to be a health
claim.
Any terms that imply probiotic activity are health claims and are not
permitted. For example if terms like ‘live’ or ‘active’ are used to describe bacteria,
these imply a probiotic function and therefore are considered to be health claims.
You can give the name of the bacteria in the list of ingredients.
Live/Active Probiotic Health claim
http://www.fsai.ie/faqs/probiotic_health_claims.html
9. Consensus Panel on scope and
appropriate use of the term ‘probiotic’
Seppo Salminen
10. Seppo Salminen
Guidelines for Health
Professionals
! Several meta-analyses
! Yogurt and probiotics studied
! Probiotics are recommended
11. 2012
Limited weak evidence – second in the second line – however grade B
recommendations
13. EVIDENCE-BASED GUIDELINES: PROBIOTICS
• Important especially in cases of acute
gastroenteritis: specific probiotics reduce
risk and shorten duration (ESPGHAN)
• Recommendation for probiotics: acute
gastroenteritis, antibiotic side effects, IBS
(World Gastroenterology Association)
• Specific probiotics prevent antibiotic side-effects
(Several learned bodies)
14. Evidence-Based Guidelines
Probiotics/Acute Gastroenteritis
ESPGHAN/ESPID 2008
NICE 2009
• A. Guarino
• R. Khanna
• F. Albano
• M. Lakhanpaul
• S. Ashkenazi
• S. Burman-Roy
• D. Gendrel
• S. Murphy
• H. Hoekstra
• R. Shamir
• H. Szajewska
Szajewska 2012
15. Seppo Salminen
Guidelines for Health
Professionals
! Yogurt studies suggest a potential benefit
! Two meta-analyses published on yogurt
16. Meta-analysis of yogurt and GI challenges
Bernadeta Patro-Gołąb , Raanan Shamir , Hania Szajewska 2014
Effect of yogurt consumption on acute gastroenteritis (continuous data).
Yogurt for treating acute gastroenteritis in children: Systematic review and meta-analysis
Clinical Nutrition, 2014
Seppo Salminen
17. Meta-analysis of yogurt and GI challenges
Effect of yoghurt consumption on weight gain.
Bernadeta Patro-Gołąb , Raanan Shamir , Hania Szajewska 2014
Yogurt for treating acute gastroenteritis in children: Systematic review and meta-analysis
Clinical Nutrition, 2014
Seppo Salminen
18. Conclusions
Yogurt starter cultures L. delbrueckii subsp. bulgaricus and S.
thermophilus, which are well specified for their use in yogurt
manufacturing by Codex Alimentarius Standard No. 243/2003.
Meta-analysis to assess exclusively the effect of Lactobacillus (any
species or strain) regardless its vehicle (yogurt, fermented milk, etc.)
Traditional yogurt also has been the subject of studies aimed at
comparing its effect to that of probiotic supplements or probiotic yogurt,
showing either a similar effect between groups or the advantage of
probiotic addition.
Single reports suggest that yogurt administration may be beneficial in
children with persistent diarrhea, useful in the treatment of lactose
intolerance associated with acute diarrhea, and beneficial as a preventive
agent against antibiotic-associated diarrhea.
Bernadeta Patro-Gołąb , Raanan Shamir , Hania Szajewska Yogurt for treating acute gastroenteritis in children:
Systematic review and meta-analysis. Clinical Nutrition 2014.
19. Seppo Salminen
19
Health Claims in European Union
based on
Regulation EC (No) 1924/2006 of the European
Parliament and of the Council of 20 December
2006 on nutrition and health claims made on
foods (revised January 2007)
20. Focus of EU Claim Regulation
! General population, healthy population
! Generally accepted science
! Scientific assessment of proposed claims
-causality
Seppo Salminen
22. Bacteria and probiotics in
dietary guidelines
! Fermented foods (usually yoghurt and low-fat
yoghurt) appear in several dietary
guidelines
! US and France, specifically mention easily
digestable foods for the elderly and France
also for children
Seppo Salminen
23. Seppo Salminen
29 occurrences
for « yogurt » (in
112 pages, especially
for the low-fat version)
NO occurrences
for yogurt
probiotic
content/effect
A. Martin
25. Yogurt and probiotics are absent in FBDG
targeting the General Population
Seppo Salminen
- Cultural reasons: bacteria often not
considered
- Scientific reasons: science is new
- Only lactose intolerance health claim
for the general population
26. Dietary Guidelines in EU
! Most EU member states mention yogurt in
dietary guidelines
! 5 EU member states mention yogurt in
dietary guidelines with reference to
bacteria
! Estonia, Germany, Italy, Poland, Spain
Seppo Salminen
Ebner et al., Beneficial Microbes, 2014
27. Seppo Salminen
Dietary Guidelines EU
! All 5 mention also probiotics
! Germany does not mention species of
probiotic bacteria
! Others mention Lactobacillus acidophilus,
Bifidobacterium, and/or L casei and L
reuteri
! All mention balancing intestinal microbiota
as one benefit
Ebner et al., Beneficial Microbes, 2014
28. Seppo Salminen
Dietary Guidelines
Outside EU
! Several guidelines mention both yoghurt
and bacteria
! Canada as an example
! Health claims in Canada for the general
population
Ebner et al., World Journal of Gastroenterology, 2014
29. The French Example
Seppo Salminen
What to do against digestive problems
(constipation, bloating, pain,…)?
Specific FBDG for elderly
(French Nutrition Health
Policy) for seniors and health
care professionals
« Eat yogurts: they
provide lactic bacteria
which can help you »
A. Martin, 2013
30. What to do in the future ?
Better define target groups which could
benefit the most of the intervention (benefit/
risk/cost/ease/…) as in France
General Children Adolescents Pregnant Elderly Low income
Population women populations
for good affordable for good affordable
nutrition nutrition
Seppo Salminen
For designing group specific FBDG?
Probiotics mentioned in
Workshop – NY June 2013
A. Martin
32. Future Dietary guidelines
! Frequent yogurt consumption may contribute to
improved diet quality and a healthier insulin
profile (Zhu Y et al Eur J Nutr 2014)
! Women who reported habitual intake of probiotic
dairy products had a reduced risk of
spontaneous preterm delivery (Myhre et al Am J Clin
Nutr 2011)
! Consumption of probiotic milk products reduced
incidence of atopic eczema and rhino-conjunctivitis
by 36 months of age (Bertelsen et al
JACI 2014 )
Seppo Salminen
33. Summary of Today
! Positive influence of yogurt on adolescent
cardiovascular health
! Fermented dairy products linked with better diet
quality; negatively associated with long-term
weight gain
! Yogurt is part of a healthy diet, a nutrient-dense,
lower-calorie food to meet guidelines
! Prospects for public health and nutrition
recommendations on probiotics (Sanders et al Ann.
N.Y. Acad. Sci. 2014)
Seppo Salminen
34. Yogurt: dietary guidelines
Strengthening of barrier functions by
Lactobacillus
Seppo Salminen
High calcium
Lower levels of
lactose
Health claim in EU
Degradation of antigens
Pathogen reduction
Balancing
microbiota Carrier for probiotics
35. Seppo Salminen
Lactobacillus
Probiotics
Regulating
Inflammation
Yogurt fermented
milks
Redommended
Nutrition
Intestinal
microbiota
Health
Yogurt and health benefits benefit