In a dairy version of the Justice League, leaders of the yogurt world convened in Boston to kick off a global collaboration working to save the world's digestion with probiotics. The Global Summit on the Health Effects of Yogurt was held April 24, kicking off an international effort to evaluate the state of the science surrounding the relationship between yogurt consumption and health, reports foodmanufacturing.com.
The American Society for Nutrition (ASN) and the Danone Institute International are partnering with The Nutrition Society (NS) in the United Kingdom on a multi-year initiative, the Yogurt in Nutrition Initiative. The project will examine and document the health effects of yogurt, stimulate new research and communicate available scientific information to health care professionals and the public. Annual scientific conferences will be held in different regions of the world to share research findings and encourage new research on the topic.
“Nutrition research continues to shed light on how individual foods and food groups affect health," said Sharon M. Donovan, PhD, RD, past president of the ASN and professor of nutrition at the University of Illinois in a release on dairyreporter.com. "This new collaboration will help to define the evidence base for yogurt's effects on health promotion and disease prevention and identify areas where more research is needed. This science-based approach aligns well with ASN's mission of advancing nutrition research and knowledge to improve public health and clinical practice worldwide."
The first global summit focused on the impact of yogurt and dairy consumption on health outcomes and health care costs, particularly related to chronic health conditions. The event featured leading international experts in medicine and nutrition science. Mary Ellen Sanders, a global authority on probiotics, and co-moderator of the summit’s session on yogurt and gut health, explains that during the past two decades or so, the probiotic field has seen steady progress toward understanding that not all probiotics are the same, reports marketresearch.com. “Early on, ‘probiotic’ was used as a general term, a usage that masked that it comprises numerous genera, species and strains,” she says. “In time, however, ‘strain-specificity of health effects became the mantra of the probiotic field."
The summit was recorded and will be archived on www.nutrition.org. Pending editorial acceptance, a peer-reviewed journal supplement will feature review articles and summaries of the presentations. In the meantime, enjoy this 1977 yogurt commercial. Featuring octogenarian and centenarian Georgians—and their mothers—it helped launched the product's popularity in America.