Tufts University Study Points to Yogurt Health Attributes Beyond Protein and Calcium

A report published in the American Journal of Clinical Nutrition shows that on top of its refreshing appeal and convenience, yogurt may help make the immune system more resilient.

The report, published by Dr. Simin Meydani, Professor of Nutrition at Tufts School of Nutrition and Immunology at the Sackler Graduate School of Biomedical Sciences, Tufts University, indicates that given the right circumstances, eating yogurt may also protect the intestinal tract. In her conclusions, Dr. Meydani suggests great promise for future studies on yogurt's potential as a protective anti-infection agent. Click here to see the study.

"Increased yogurt consumption might help increase one's resistance to immune related diseases such as cancer and infection, particularly gastrointestinal infection," says Dr. Meydani. "This increase in resistance is in part because of the live and active cultures found in yogurt. I am very excited about what future studies may discover."

Besides these findings, yogurt continues to be an excellent source of calcium and a good source of protein. As women tend to reduce their milk consumption as they get older - which may lead to osteoporosis - and children consume more soft drinks than milk, yogurt provides a light, cool and great tasting alternative.

"Americans eat nearly 1.4 million pounds of yogurt a year," says Leslie G. Sarasin, president of the National Yogurt Association (NYA). "As understanding of the health properties of yogurt containing live and active cultures continues to increase, so will consumption. There are so many varieties of yogurt that it's easy for anyone to find one that appeals to them and to get the full benefit of its healthful properties. With yogurt's convenience, availability and wide variety, it's ideal for breakfast, lunch, or snack, anytime of day."

The National Yogurt Association is the national, non-profit trade organization representing the manufacturers and marketers of live and active culture yogurt products, as well as suppliers to the industry. Its purpose is to sponsor research about the health attributes of yogurt with live and active cultures and serve as an information source to the trade and consumers.