American Society For Nutrition

First Global Summit on the Health Benefits of Yogurt

First Global Summit on the Health Benefits of Yogurt

Excellence in Nutrition Research and Practice
Organized by the American Society for Nutrition and the Danone Institute International in partnership with The Nutrition Society and the Dairy Research Institute.

Originally presented: 
Wednesday, April 24, 2013
8:00 AM – 3:30 PM
Boston Convention & Exposition Center, Room 151AB

Access the online presentations below.

Program Description

The Dietary Phosphorus Excess: A Risk Factor in Chronic Bone, Kidney and Cardiovascular Disease was conducted to review existing and emerging science on the health effects of yogurt as part of a balanced diet to address current nutrient deficiencies, manage body weight and reduce chronic health conditions. The nutritional density of yogurt as well as its role in both developed and underdeveloped countries was examined. Special thanks to the Danone Institute International for providing an educational grant to support this program.


Learning Objectives

At the end of this program, the attendee will be able t

  • Provide an overview of worldwide yogurt consumption patterns.
  • Describe the evidence base supporting health benefits of regular yogurt consumption as part of a balanced diet to address current nutrient deficiencies, manage body weight and reduce chronic health conditions.
  • Define the unique nutrient-dense profile of yogurt compared to other dairy foods and identify populations that may benefit from its consumption.
  • Identify knowledge gaps and opportunities for future research.
  • Describe the scientific rationale behind existing dairy dietary recommendations.

Agenda


Morning Sessions 

Welcome & Introductions, Sharon M. Donovan, PhD, RD, University of Illinois, Urbana, IL and Raanan Shamir, MD, Sackler Faculty of Medicine, Tel Aviv, Israel

Consumption of Dairy Products and Public Health, Andrew Prentice, PhD, London School of Hygiene & Tropical Medicine, London, UK

Dairy and Yogurt Consumption, David McCarron, PhD, University of California, Davis, CA

Nutrient Density: Principles & Evaluation Tools and Yogurt Case Illustration, Victor Fulgoni, PhD, Nutrition Impact LLC, Battle Creek, MI

Concurrent Workshops

  • The Economics of Dairy and Yogurt in Nutrition, David McCarron, PhD, University of California, Davis, CA
  • Yogurt, Living Cultures and Gut Health, Dennis Savaiano, PhD, Purdue University, West Lafayette, IN and Lorenzo Morelli, PhD, Università Cattolica del Sacro Cuore, Italy
  • Yogurt and Bone Health, Rene Rizzoli, PhD, University of GenÈve, Switzerland
  • Yogurt and Fortification Benefits to Specific Populations, Simin Meydani, DVM, PhD, Tufts University, Boston, MA


Afternoon Sessions 

Report from Concurrent Workshops

Group Discussions: How Can Yogurt Improve One's Diet and Health?, Moderators: Angelo Tremblay, PhD, Laval University, Quebec, Canada and Frans Kok, PhD, Wageningen University, NL

Dairy Dietary Recommendations