Research in Switzerland regarding the role of fermented dairy products in the health benefits of a Mediterranean diet was published this week. The Mediterranean diet is associated with reduced risk of cardiovascular diseases, type 2 diabetes, cancer, inflammation, fracture and neurodegenerative disorders. A large body of evidence indicates that the consumption of fermented dairy products, such as yogurt and cheese, significantly contributes to the beneficial effects of a Mediterranean diet.
This paper draws from a large number of other papers in the context of the commonly held benefits of the Mediterranean diet.
Bone Health: Fermented milk products contain calcium, protein, prebiotics and probiotics which together are shown help with bone mineralization, resorption and formation leading to fewer fractures and reduced risk of osteoperosis.
Cardiovascular Health: The paper draws from several research papers. Altogether, these studies indicate that intake of fermented dairy products are associated with a lower cardiovascular risk.
Diabetes Risk: The relationship between the risk of Type 2 Diabetes and the consumption of fermented dairy products has been addressed in numerous systematic reviews and meta-analyses. All of them have concluded that increasing yogurt intake was associated with a lower risk of Type 2 Diabetes.
Cancer Risk: A meta-analysis including 117 studies with 3,202,496 participants has demonstrated that the highest adherence to a Mediterranean diet was associated to a lower risk of cancer mortality and of all-cause mortality in cancer survivors, as well as a lower risk of cancer in some types of tumours, including colo-rectal cancer. Four papers reported higher yogurt consumption to be associated with lower risk of large intestine adenoma and of colo-rectal cancer.
Neurodegenerative disorders: The research paper looked at 5 previous studies that show that the consumption of fermented dairy products appears to help cognitive function, particularly when people consume yoghurt – there is a hypothesis that yogurt consumption may be a marker of healthy diet and lifestyle.
Catherine’s role is Technical Assistant and she is one of the newer members of the Ingredient Solutions team. Catherine recently graduated in Food Science and Innovation at WIT and is motivated, positive and enjoys working in a team. Catherine says, “I always see the good in every challenge that approaches me as they can lead to opportunities to learn more.” She is looking forward to focusing on the areas that she can control and learning how to perfect them.
Ted is the Factory Manager, he is the man that keeps everything running smoothly, supporting production and technical operations. He ensures that all the machinery within the factory functions at maximum efficiency and is properly maintained.
Suma has worked for Ingredient Solutions for two years as Technical Manager – leading the technical team. Before working for Ingredient Solutions, Suma worked in Asia, the Middle East and Europe and has over twenty years experience in management and leadership in food and other industries.
Pina is our UK Sales Support Administrator and has worked for Ingredient Solutions since 2012. She works alongside Gary Davies and the sales team providing them with sales information and supporting the team especially when they are on the road. Pina works remotely for Ingredient Solutions from her base in Luton in the UK.
Marek is based near Lublin, that’s not a typo we don’t mean Dublin, he’s our man on the ground in Eastern Europe.
