Articles tagged with Yogurt
Katerina Alba's research at the University of Huddersfield investigates the benefits of carbohydrates extracted from okra pods for improving food emulsion quality. Her work has garnered international interest and recognition, with presentations at a global hydrocolloids conference and publications in reputable scientific journals.
A study by Duke University scientists identified a highly virulent strain of Mucor circinelloides fungus in Chobani yogurt that caused severe symptoms in consumers. The researchers found that the fungus can survive passage through the gastrointestinal tract and produce a lethal systemic infection in diabetic mice.
A study published in mBio reveals that a fungus found in contaminated Greek yogurt can cause disease in healthy humans. Researchers isolated the strain and tested it on mice, finding that it can cause lethal infections when injected into the bloodstream.
A large study published in Diabetologia found that higher yogurt consumption was associated with a reduced risk of developing type 2 diabetes. The researchers found that consuming low-fat fermented dairy products, such as yoghurt, reduced the relative risk of diabetes by 24% overall.
A new study published in Journal of Consumer Research found that making specific plans to implement a goal can increase the likelihood of success. In contrast, relatively rigid structures can simplify goal pursuit by eliminating demanding choices and make it easier to achieve goals.
Researchers found that consuming beneficial bacteria probiotics through yogurt altered brain function in healthy women, both at rest and in response to emotional tasks. The discovery highlights the gut-brain connection and potential benefits of dietary changes for brain function.
Researchers investigated whether caffeine affects cognitive performance in children and teens, finding sex differences in responses to caffeine on certain tasks. Additionally, a study on food pairing found that consuming caffeinated beverages with flavored foods increased preference for those foods.
A study by Cornell University's Food and Brand Lab found that organic labels significantly alter consumers' perceptions of taste, calories, and value. Participants who regularly read nutrition labels, buy organic food, or exhibit pro-environmental behaviors were less susceptible to the health halo effect.
Researchers found that higher dairy intake, particularly from milk and yogurt, is associated with improved bone mineral density in the hip. However, cream consumption was linked to lower bone density. The study suggests choosing low-fat dairy products can increase nutrient intake and reduce saturated fat consumption.
Researchers found that adding thickening agents and creamy flavors increased expected fullness, but only thickness affected hunger suppression. Texture and flavor play a crucial role in satiety perception.
A recent study found that consuming at least 2% of daily calories from yogurt may help lower the risk of high blood pressure. Long-term yogurt-eaters had lower systolic blood pressure and were 31% less likely to develop hypertension than those who didn't eat yogurt.
Dr. Gregor Reid and his team will study the impact of probiotic yogurt on pregnant women and their children in Tanzania to investigate potential benefits for disease prevention. The project aims to understand how nutrition and bacteria can be passed from mothers to their children, a critical period for health development.
A new study has found that consuming a vitamin D-fortified yogurt drink can improve inflammatory markers in patients with type 2 diabetes, reducing the risk of coronary heart disease and stroke. Additionally, extra calcium in the fortified drink may confer additional anti-inflammatory benefits.
Researchers found that a 1% concentration of fish oil in savory-flavored yogurt can provide more than the recommended daily intake of n-3 fatty acids. The studies demonstrated high acceptance and flavor preference among nutritionally motivated consumers, suggesting a potential market for such products.
A randomized double-blind clinical trial found that regular consumption of vitamin D-fortified yoghurt drink improved endothelial biomarkers in subjects with type 2 diabetes. Vitamin D levels were also elevated in most patients, leading to reduced cholesterol levels and insulin resistance.
Healthy mouth bacteria provide ideal conditions for gum disease to develop, according to research from Queen Mary University of London. The study found that manipulating normal bacteria in the mouth can prevent periodontal disease, a condition affecting 54% of adults in the UK.
A recent study found that pregnant women who consumed low-fat yogurt with fruit daily had children more likely to develop asthma and allergic rhinitis. Milk intake during pregnancy was not linked to increased asthma risk but may offer protection.
A German company developed a method to turn red wine by-products into a powder preserving natural nutrients like protein, B vitamins and polyphenols. The powder has been successfully tested in various products, including yoghurt drinks, ice-cream and skin creams.
Researchers have developed a new yogurt that fights stomach ulcer bacteria with almost vaccine-like effects. The yogurt contains an antibody that reduces bacterial activity, offering a potential alternative to antibiotics for treating gastritis and stomach ulcers.
A recent study found that current food labeling leads to under-consumption of calcium, a crucial nutrient for osteoporosis prevention. Researchers discovered that consumers struggle to translate %DV to milligrams, and even doctors often make incorrect calculations. However, providing simple guidelines can help individuals better naviga...
A recent study found that only 2-3 year olds meet the recommended dairy intake for children. Most children consume more fat-rich dairy products like cheese, yogurt, and ice cream. To address this issue, experts suggest promoting low-fat dairy options and flavored milk products.
A study by Cornell University and the US Army Research Labs found that as food approaches its 'Best if used by' date, people rate it as less tasty and less healthy. The research suggests that freshness dating may not be an effective way to influence consumer behavior.
A recent study found that eating sug-free traditional yoghurt can decrease volatile sulfide compounds in the mouth by 80% after six weeks. The results also showed lower plaque and gingival indices in yoghurt-eating volunteers compared to non-yoghurt-eating groups with bad breath.
A study conducted by Ohio State University researchers found that kefir improved lactose digestion and reduced symptoms of lactose intolerance. Kefir was shown to reduce flatulence frequency by over half compared to milk.
A new study found that individuals who included Yoplait Light in their diets lost 22% more weight, 61% more body fat, and 81% more trunkal (stomach) fat compared to those on a low-calcium diet. The calcium-rich diet helped participants maintain lean muscle mass and reduce waist circumference.