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Wellness Foods & Supplements 3/2020

  • Text
  • Harnischcom
  • Supplements
  • Foods
  • Wellness
  • Clinical
  • Salts
  • Protein
  • Dairy
  • Vaginal
  • Products
  • Yogurt
  • Mineral
  • Calcium
  • Magnesium
Wellness Foods & Supplements is the first European magazine devoted exclusively to health ingredients, nutraceutical foods and beverages.

Dairy products lactose

Dairy products lactose digestion”. A yogurt must contain at least 10 8 CFU/serving (100 ml minimum) in order to qualify for the use of this health claim. After reviewing the findings from a number of human trials, EFSA’s Panel on Nutrition, Novel Foods and Food Allergens (NDA) concluded that improved lactose digestion had a beneficial effect on individuals with lactose maldigestion. According to the National Institute of Diabetes and Digestive and Kidney Diseases, experts have estimated the global prevalence of lactose malabsorption to affect about 68 % of the global population. Although asymptomatic in most cases, lactase deficiency can lead to lactose intolerance which can affect a person’s health and quality of life by preventing them from getting enough nutrients such as the calcium or vitamin D present in milk products which contain lactose, and by causing gastrointestinal troubles such as bloating, gas, diarrhea and abdominal pain. In such cases, it is however not recommended to reduce consumption of dairy products as it could lead to deficiencies in essential nutrients. Instead it is recommended that lactose intolerant people shift their habits to reduce their consumption of milk and opt for yogurt and aged cheeses instead. Yogurt is indeed a great alternative as its lactose content is naturally lower than that of milk and, even though it still contains significant amounts, the lactase enzyme produced by yogurt cultures helps people it break down, thus improving lactose digestion and reducing the discomfort usually associated with its consumption in lactose intolerant people. Lactose intolerant people are, however, not the only ones to benefit from yogurt and associated probiotic bacteria’s consumption. Yogurt to prevent and cure acute diarrhea in children 2 According to CERIN, the consumption of probiotics, including yogurt cultures, are an effective way to reduce the risk of acute diarrhea in children by 57 % on average. It has also proven to reduce the severity and duration of diarrhea in children by as much as a day. Containing about 90 % water, yogurt is great to keep children hydrated, which is a priority during acute diarrhea episodes. In developing countries, the World Health Organization (WHO) even recommends yogurt to support children with persistent diarrhea. Yogurt cultures help regulate the gut microbiome The positive effects of consuming yogurt regularly are often credited to how it changes the composition of the microbiome. Although yogurt cultures are only passing through and do not normally colonize the gut, when consumed regularly and in sufficient quantities, they can have a profound impact on the composition and function of the gut microbiota such as improving bowel function, strengthening the immune system, etc. For example, studies have shown that regular consumption of yogurt in seniors suffering from constipation can significantly improve bowel movement’s frequency and stool consistency as well as reduce bloating and abdominal pain usually associated with constipation. Compared to other modalities, yogurt consumption can be a great way to heal mild gastrointestinal disorders without the negative effects that can stem from restrictive diets or antibiotics therapy. Moreover, yogurt is much more affordable than some of the other options available on the market and a completely natural one. Yogurts and fermented milks potential in improving metabolic health “Recent clinical and epidemiological studies have provided evidence linking yogurt consumption with a range of systemic benefits. These include lower body weight or less weight gain, smaller waist circumference and lower body fat, improved cardiometabolic outcomes, and reduced risk of type 2 diabetes mellitus.” 1 Photo ® : Adobe Stock/Maksim Slesartschuk With obesity, cardiovascular diseases and type 2 diabetes rising at an alarming rate across the world as a result of unhealthy life- 40 No. 3 November/December 2020

Dairy products styles, it is paramount to find effective solutions that can help thwart this growing trend. Although more studies are needed to get a better understanding of the full scope of the metabolic health benefits provided by the regular consumption of yogurt as well as its mechanism of action, research points to the fact that yogurt and fermented milks consumption could be associated with a reduced risk of metabolic diseases and specifically type 2 diabetes. Research findings suggests that people consuming at least one yogurt or serving of fermented milk daily see their risk of developing type 2 diabetes reduced by 15–20 % compared to individuals who never or rarely eat yogurt. A study also found out that yogurt consumption was linked to healthier lifestyles with participants who consumed the most yogurt likely to have a healthier diet overall and less likely to engage in unhealthy behaviors such as smoking, overeating or staying inactive. 3 Yogurt’s possible positive impact on other health conditions Skin conditions such as eczema or food allergies can have devastating effects on people’s quality of life, but recent studies suggest that yogurt consumption in infancy could reduce the infant’s likelihood to later develop these diseases. 4 Other health benefits that yogurt consumption is thought to provide include promoting heart health, strengthening the immune system, or even helping reduce symptoms of depression. All of which needs to be confirmed through additional research. However, it seems safe to say that, overall, consuming yogurt regularly can only be beneficial to our health, in more ways than we know. Thanks to its impressive versatility, modern consumers can benefit from the positive health effects of yogurt through a variety of products and formats that fit every eating occasion, every lifestyle, and every food preference. However, one of the main challenges with fresh yogurt is preservation and the need for refrigeration! Photo ® : Adobe Stock/goodluz The convenience advantage with Epi Ingredients yogurt powders The need for refrigeration of fresh yogurt and fermented products comes with extra costs, can be difficult to achieve in some regions of the world and does not always fit well in consumers’ increasingly busy lifestyles and their ongoing quest for convenient, “on-the-go” healthy options. As a global leader in the field of dairy processing, Epi Ingredients tackled this challenge and is proud to make access to fermented products more convenient through a range of shelf-stable, dry yogurt ingredients, some of which containing the same live and active cultures as the ones found in fresh yogurt. EPILAC, whole range of premium yogurt powders, is the perfect fit for new developments carrying the healthful halo of yogurt by delivering the same cultures and thus the same health benefits as their traditional counterparts but without the need for refrigeration. Thanks to the company’s strong technological expertise, they were able to develop a unique manufacturing process allowing them to dry blends of milk and live cultures, keeping the cultures alive throughout the process and into the finished powder, if required. EPILAC powders are also naturally perfectly adapted to regions where harsh climate conditions might hinder milk production or pose a challenge when it comes to preserving fresh milk or refrigerated products. Whether a company is looking for functionality, nutrition or flavor, Epi Ingredients’ yogurt powders have it all. The company even has the capabilities and technological expertise to develop taylor-made yogurt powders to meet their customers specific requirements, whether it is a custom strain combination or an exclusive flavor profile. Regulatory experts are also available to support customers when working on the wording for their packaging. No. 3 November/December 2020 41

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