RT Journal Article
T1 Yogurt as a fermented food for healthy and sustainable daily consumption. Recommendations to the population
T2 El yogur como alimento fermentado de consumo diario saludable y sostenible. Recomendaciones a la población
A1 Ortega Anta, Rosa María
A1 Jiménez Ortega, Ana Isabel
A1 Loria Kohen, Viviana Constanza
A1 Aparicio Vizuete, Aranzazu
A1 Lozano Estevan, María Del Carmen
A1 López Sobaler, Ana María
AB Yogurt has been valued very positively for centuries, but the concern for food sustainability and the fact that it is a food of animal origin has raised doubts about the consumption that may be convenient. The objective of this work is to deepen the topic and establish recommendations for the population. From the nutritional point of view, yogurt is a valuable food, for its high content, quality and bioavailability of its nutrients, in a low energy content, its components together with probiotic microorganisms are provided in a matrix that helps achieve greater nutritional and health benefit. Regular consumption of yogurt has been linked to cardiovascular protection, against diabetes, excess weight, cancer, bone health. Thinking about environmental sustainability, yogurt production is not particularly dangerous, as the kg of CO2 eq (greenhouse gases) associated with their production are the lowest obtained compared to other animal foods and even lower than those associated with the production of some plant foods and the supply of nutrients per 1000 kcal, per 100 g, or per euro is one of the highest available. There is the possibility to further improve sustainability with improvements in animal feed, packaging, transport, etc. Considering this evidence, the daily consumption of yogurt / fermented milk should be included in the food guidelines, not only as one more milk option, but specifying a specific consumption such as a ration / day, this pattern can be useful from the nutritional point of view and for the improvement of public health.
PB Arán Ediciones
SN 1699-5198
SN 0212-1611
YR 2024
FD 2024-09-16
LK https://hdl.handle.net/20.500.14352/108260
UL https://hdl.handle.net/20.500.14352/108260
LA spa
NO Ortega RM, Jiménez-Ortega AI, Loria-Kohen V, Aparicio A, Lozano-Estevan MDC, López-Sobaler AM. El yogur como alimento fermentado de consumo diario saludable y sostenible. Recomendaciones a la población [Yogurt as a fermented food for healthy and sustainable daily consumption. Recommendations to the population]. Nutr Hosp. 2024 Jul 29. Spanish. doi: 10.20960/nh.05454. Epub ahead of print. PMID: 39279752.
DS Docta Complutense
RD 13 abr 2025