Particularités et bienfaits des yaourts [Charactéristics and benefits of yogurts]

Abstract

Yogurts are fermented milks with specific lactic bacillus. These are living foods which combine nutritional properties of dairy products and probiotics properties. Lactic bacillus own a lactase (betagalactosidase) which acts along the gastrointestinal tractus ; that allows to the yogurt to be well adapted for subjects with lactose intolerant. They have probiotic effects and they increase gut immunity and systemic immunity. They induce a microbiote change. The yogurt consumption is linked to a decrease of overweight and obesity prevalence, and of metabolic syndrome and type 2 diabetes. Favorable effects are also observed on blood pressure and on plasma lipids. This explain probably the lesser cardiovascular risk with a higher yogurt consumption observed in some epidemiological studies. The involved mechanisms are not exactly known, nor the nutrients and microconstituents responsible of those effects: the role of calcium, bio-peptides, specific dairy fatty acids, specific oligosaccharides, lactic bacillus are suspected. Moreover the fermented milk and yogurt consumption is usefull against osteoporosis and finally it is probably associated to a lesser colorectal cancer risk. Many dietary surveys have shown that yogurt consumers had a better quality diet, a better satisfaction of recommended dietary allowances and a well-balanced dietary pattern. That could explain partially the health benefits of yogurt consumption.

Keywords

• Yogurt
• Fermented milk
• Probiotics
• Microbiota
• Cardiometabolic risk
• Dietary pattern