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Yoghurt whats in a tub? The science behind the health benefits Teri Lichtenstein Accredited Practising Dietitian Overview What is yoghurt? Health benefits The Australian yoghurt landscape Diet Quality Weight The food matrix

  1. Yoghurt – what’s in a tub? The science behind the health benefits Teri Lichtenstein Accredited Practising Dietitian

  2. Overview What is yoghurt? Health benefits The Australian yoghurt landscape – Diet Quality – Weight The food matrix effect – Diabetes – Gut health & digestion Nutritional composition of yoghurt – Heart Health – Energy – Bone health – Sugar – Protein Summary and key messages – Fat – Calcium 2 www.foodbytes.com.au

  3. What is Yoghurt? Turkish word for “curdled” or “thickened milk” FSANZ definition: “a fermented milk where the fermentation has been carried out with lactic acid producing microorganisms” • Lactobacillus • Bifidobacterium Must have: • PH<4.5 10 6 cfu/g microorganisms • • 3g/100g protein 3 www.foodbytes.com.au

  4. Australian Yoghurt Varieties Flavoured Yoghurt Set Yoghurt Stirred Yoghurt Greek Yoghurt Set, stirred or Greek Milk and starter Milk and starter Whey strained from Yoghurt. Fruit or cultures poured into cultures fermented in yoghurt curd to give other sweeteners containers and large vat and thicker and creamier added to base or incubated without continuously stirred. texture and tangy stirred in stirring. Milk “sets” Once fermentation taste and has thick texture level reached, yoghurt is pumped through a cooler to stop fermentation All yoghurts contain live bacterial cultures but not all yoghurts have probiotics https://www.dairy.com.au/dairy-matters/you-ask-we-answer/do-all-yoghurts-have-probiotics 4 www.foodbytes.com.au

  5. Australian Yoghurt Landscape 2011/12 2018 Sweetened yoghurts Plain yoghurt Sweetened yoghurts Plain yoghurt Ref: Dairy Australia internal sales data. 2012-2019 Ref: Australian Health Survey: Nutrition First Results - Foods and Nutrients, 2011-12 16% of Australians ate yoghurt on the day of the survey Average dairy intake is 1.5 serves per person per day (one yoghurt serve = 200g ) Yoghurt contributes 7.8% of total dairy intake and less than 5% of total calcium intake for survey respondents 5 www.foodbytes.com.au

  6. Australian Yoghurt Landscape Plain yoghurt now Annual Yoghurt Sales ('000s kg) accounts for 40% of total yoghurt sales 100,000 90,000 80,000 70,000 60,000 50,000 40,000 30,000 20,000 10,000 - 2013 2014 2015 2016 2017 2018 2019 Traditional, unsweetened yoghurts Sweetened yoghurts 6 www.foodbytes.com.au

  7. The Food Matrix Effect ” The whole is greater than the sum of its parts ” ~ Aristotle In recent years there has been a shift in nutrition research from looking at the health benefits of foods based on the nutrients they contain to examining the associations of whole foods with health. From this research a different picture has emerged for many foods, where the health impact of consuming these foods is not what might be predicted from their nutrient content. Scientists are calling this the ‘ food matrix effect ’. 7 www.foodbytes.com.au

  8. The Yoghurt Food Matrix • Yoghurt is an example of a unique food matrix that has effects on health that extend beyond the benefits of the individual nutrients it contains. • The physical structure of yoghurt delivers a combination of nutrients as a whole, results in a greater health benefit than what could be achieved from consuming single isolated nutrients • Food matrix of yoghurt extends beyond calcium. All types of yoghurt provide a range of nutrients 50% Higher! 8 www.foodbytes.com.au

  9. Nutrition Composition A number of factors affect overall composition: • Source and type of milk • Addition of ingredients during manufacturing- fruit, sweeteners, stabilisers, colours, flavours, texturisers, and preservatives • Species and strains of the bacteria used for fermentation • Temperature and duration of the fermentation process • Storage time • External factors – heat, acidic or alkaline settings 9 www.foodbytes.com.au

  10. Nutrition Composition - Energy National Health Survey: Yoghurt contributed 90kJ to daily energy intake - Flavoured yoghurt contributed 65kJ to daily energy intake - Yoghurt’s low energy density may help with weight loss and has been linked to satiety, which could reduce snacking and assist with weight loss 1,2 Ref: 1. Pei R et al. Evidence for the effects of yogurt on gut health and obesity. Crit Rev Food Sci Nutr. 2015. 2. Douglas SM et al. Low, moderate, or high protein yogurt snacks on appetite control and subsequent eating in healthy women. Appetite. 2013 10 www.foodbytes.com.au

  11. Nutrition Composition - Sugar Average amount of sugar in flavoured yoghurts is 11g per 100g 5g = intrinsic sugar (mainly lactose) 6g remaining – less than 1.5 teaspoons Consumer perception that low fat yoghurt has higher amounts of sugar BUT Public Health England comparison found that that 65% of low / no fat yoghurt had less sugar than regular fat 1 Table: Analysis of 395 flavoured yoghurt products in Australian market. September 2019 Yoghurt Type Sugar (Tot) Lactose Free Sugar Plain, reg fat 0 5 4.7 Plain, low fat 0 4.6 4.5 Flavoured, reg fat 6.9 11.6 4.7 Flavoured, low fat 4.9 9.4 4.5 Ref: Tedstone A, Allen R. Sugar Reduction: The evidence for action. Annexe 5: Food supply. Public Health England; 2015 11 www.foodbytes.com.au

  12. Yoghurt Contribution to Sugar in Australian Diet Flavoured yoghurt daily energy contribution – 65kJ Cakes and muffins daily energy contribution – 300kJ 12 www.foodbytes.com.au

  13. Nutrition Composition - Sugar All yoghurt contains intrinsic sugar (lactose) ~ 5g per 100g World Health Organization - intrinsic sugars such as lactose that are inherent to dairy foods are not associated with adverse health implications A review of the evidence on sugar intakes and health outcomes commissioned by NSW Ministry of Health, found no evidence to suggest limiting nutritious foods in the diet that contain added sugar, such as flavoured yoghurt. 1 Ref: Boylan S. Sugar Intake and Health Outcomes: A Rapid Evidence Review. Prepared for the Centre for Population Health, NSW Ministry of Health. Sydney; Physical Activity Nutrition Obesity Research Group. 2015 . 13 www.foodbytes.com.au

  14. Sugar in Dairy Foods Sugar plays many roles beyond sweetness - texture, viscosity, stabilization, shelf life. Flavoured dairy foods has also been shown to increase consumption of the dairy food group, particularly in children, adolescents and the elderly. 1,2,3 Australians do not eat enough dairy (average intake 1.5 serves) and including flavoured dairy in dietary advice can help improve intake. Ref: 1. Barnes DL et al. PredicYon of Consumer Acceptability of Yogurt by Sensory and AnalyYcal Measures of Sweetness and Sourness. J Dairy Sci. 1991. 2. Kälviäinen N et al. The relaYve importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly. Food Qual Prefer. 2003. 3. Thompson JL et al. Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States. J Dairy Sci. 2007 14 www.foodbytes.com.au

  15. Nutrient Composition - Protein Yoghurt is a high quality protein – full array of essential amino acids in sufficient amounts required by the body Fermentation assists with protein synthesis and satiety • Isoleucine, valine, leucine assist with protein synthesis • Whey and casein stimulate hormones that regulate glucose uptake Dairy proteins assist with calcium absorbtion and metabolism of muscle mass 15 www.foodbytes.com.au

  16. Nutrient Composition - Fat Consumption of saturated fat from dairy foods such as yoghurt is not associated with the risk of heart disease Heart Foundation Dairy Position Statement “There is not enough evidence to recommend fat modification (i.e. full fat over reduced fat products, or reduced fat over full fat products) for the general population” 16 www.foodbytes.com.au

  17. Nutrient Composition - Calcium Calcium equivalents -amount and bioavailability 17 www.foodbytes.com.au

  18. Yoghurt Health Benefits What does the evidence show?

  19. Diet Quality Canadian study 1 of over 20,000 consumers found yoghurt consumers had higher intakes of: • Carbohydrate • Fibre • Riboflavin • Vitamin C • Folate • Potassium • Iron • Magnesium • Calcium Yoghurt consumption has been associated with higher socio-economic status, reduced sitting time and lower alcohol and fast food intake. In children, frequent yoghurt consumption is associated with decreased energy derived from added sugar, and significantly greater consumption of fruit, whole grains and milk. 2 Ref: 1. Vatanparast H et al. Consumption of Yogurt in Canada and Its Contribution to Nutrient Intake and Diet Quality Among Canadians. Nutrients. 2019 2. Zhu Y et al. The associations between yogurt consumption, diet quality, and metabolic profiles in children in the USA. Eur J Nutr. 2014 19 www.foodbytes.com.au

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