Association between yogurt consumption, dietary patterns and cardio-metabolic risk factors

Authors: Cormier, HubertThifault, ElisabethGarneau, VéroniqueTremblay, AngeloDrapeau, VickyPérusse, LouisVohl, Marie-Claude
Abstract: Purpose To examine whether yogurt consumption is associated with a healthier dietary pattern and with a better cardio-metabolic risk profile among healthy individuals classified on the basis of their body mass index (BMI). Methods A 91-item food frequency questionnaire, including data on yogurt consumption, was administered to 664 subjects from the INFOGENE study. After principal component analysis, two factors were retained, thus classified as the Prudent and Western dietary patterns. Results Yogurt was a significant contributor to the Prudent dietary pattern. Moreover, yogurt consumption was associated with lower body weight, waist-to-hip ratio, and waist circumference and tended to be associated with a lower BMI. Consumers had lower levels of fasting total cholesterol and insulin. Consumers of yogurt had a positive Prudent dietary pattern mean score, while the opposite trend was observed in non-consumers of yogurt. Overweight/obese individuals who were consumers of yogurts exhibited a more favorable cardio-metabolic profile characterized by lower plasma triglyceride and insulin levels than non-consumers within the same range of BMI. There was no difference in total yogurt consumption between normal-weight individuals and overweight/obese individuals. However, normal-weight subjects had more daily servings of high-fat yogurt and less daily servings of fat-free yogurt compared to overweight/obese individuals. Conclusions Being a significant contributor to the Prudent dietary pattern, yogurt consumption may be associated with healthy eating. Also, yogurt consumption may be associated with lower anthropometric indicators and a more beneficial cardio-metabolic risk profile in overweight/obese individuals.
Document Type: Article de recherche
Issue Date: 15 March 2015
Open Access Date: Restricted access
Document version: VoR
This document was published in: European Journal of Nutrition, Vol. 55 (2), 577–587 (2016) 10.1007/s00394-015-0878-1
Springer Medizin
Alternative version: 10.1007/s00394-015-0878-1
Collection:Articles publiés dans des revues avec comité de lecture

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