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Nutr Hosp. 2013 Nov 1;28(6):2039-89. doi: 10.3305/nutr hosp.v28in06.6856.

[Scientific evidence about the role of yogurt and other fermented milks in the healthy diet for the Spanish population].

[Article in Spanish; Abstract available in Spanish from the publisher]

Author information

Sociedad Española de Nutrición. Grupo GENUD (Growth, Exercise, Nutrition and Development). Universidad de Zaragoza..
Asociación Española de Dietistas-Nutricionistas..
Sociedad Española de Nutrición Comunitaria. Departamento de Nutrición. Facultad de Farmacia. Universidad Complutense de Madrid..
Sociedad Española de Gastroenterología y Nutrición Pediátrica. Sección de Gastroenterología y Nutrición Pediátrica. Área de Gestión Clínica de Pediatría. Hospital Universitario Central de Asturias. Escuela Universitaria Padre Ossó. Universidad de Oviedo..
Asociación Española de Dietistas-Nutricionistas. Grupo de Revisión, Estudio y Posicionamiento de la Asociación Española de Dietistas-Nutricionistas (GREP-AEDN)..
Grupo GENUD (Growth, Exercise, Nutrition and Development). Universidad de Zaragoza..
Departamento de Nutrición. Facultad de Farmacia. Universidad Complutense de Madrid..
Sección Departamental de Química Analítica. Facultad de Farmacia. Universidad Complutense de Madrid..
Federación Española de Sociedades de Nutrición, Facultad de Medicina y Ciencias de la Salud. Universidad Rovira i Virgili. Institut de Investigació Sanitária Pere i Virgili. CIBERobn. Fisiopatología de la Obesidad y Nutrición. Instituto de Salud Carlos III. España..
Federación Española de Sociedades de Nutrición, Alimentación y Dietética..


in English, Spanish

Milk products contain proteins of high biologic value and digestibility; they also contain fat, carbohydrates, vitamins and minerals, specially calcium and phosphorus. Diversification of milk products consumption allows a high consumptiom of the above mentioned products, optimizing nutrient intake. In Spain, food consumption of milk products lower than the recommended amounts was observed in 20 to 40 % of the children and 30 to 45 % of the adults. Milk products represent 44 to 70 % of calcium intake in the Spanish population. Milk products consumption is positively associated with a high bone mineral density. More than 35 % of children and adults in Spain had calcium intakes below the national recommendations. Yogur contains less lactose than regular milk and fermenting milk bacteries express functioning lactase. Yogur intake is recommended to improve lactose digestion in individuals having lactose maldigestion. It seems reasonable to recommend yogur to improve calcium absorption, at least in post-menopausal women, and also for decreasing incidence and duration of infectious gastrointestinal disorders in children. Fermented milk products consumption, before, during and after medical eradication of Helicobacter Pylori, increases 5 to 10 % the effect of the specific drug therapy. Its consumption before, during and after antibiotic treatment, could also reduce the risk of diarrhea associated with the use of the above mentioned drugs. The Spanish Federation of Nutrition, Feeding and Dietetic Societies (FESNAD) recommend the following consumption of milk and milk products: Adults, 2-3 portions/day; school-age children, 2-3 portions/day; adolescents, 3-4 portions/day; pregnant and lactating women and during menopause, 3-4 portions/day; elderly, 2-4 portions/day. Considering yogur and fermented milk consumption show some advantages when compared with other milk products, we can recommend yogur within a daily and varied consumption of milk products.

10.3305/nutr hosp.v28in06.6856
[Indexed for MEDLINE]
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