Scientists from Tabriz University of Medical Sciences and elsewhere found that yogurt intake is linked to lower risks of all-cause death and heart disease death.
Yogurt is a staple food in several cultures, originating from countries in Western Asia and the Middle East.
Yogurt is made when heated milk is combined with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.
Yogurt is a good source of protein, calcium, phosphorus, and B vitamins. But much of the research on yogurt’s health benefits center on its live bacterial content.
It has been suggested that a lower number of bacterial strains in the body may influence the risk of certain disease conditions including obesity, type 2 diabetes, irritable bowel syndrome, and chronic inflammatory diseases such as Crohn’s disease, ulcerative colitis, and rheumatoid arthritis.
In the current study, researchers aimed to examine the link between yogurt intake and risks of mortality from all causes, heart, and cancer.
They reviewed and analyzed published findings from studies reporting the association of yogurt consumption with mortality from all causes, heart disease, and cancer.
A total of 17 studies were selected, including data from 896 871 participants with 75 791 deaths (14 623 from heart disease and 20 554 from cancer).
The team found that a high intake of yogurt compared with a low intake was strongly linked to a lower risk of death from all causes and heart disease, but not with cancer.
Each additional serving of yogurt consumption per day was strongly associated with a reduced risk of all-cause and heart disease death. There was no further reduction in risk above 0·5 servings/day.
Based on the findings, the team concludes that yogurt intake is strongly linked to lower risks of all-cause and heart death.
However, there is no strong association between yogurt intake and death risk in cancer.
The research was published in Public Health Nutrition and conducted by Helda Tutunchi et al.
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