| Title: |
Yogurt as a fermented food for healthy and sustainable daily consumption. Recommendations to the population ; El yogur como alimento fermentado de consumo diario saludable y sostenible. Recomendaciones a la población |
| Authors: |
Ortega Anta, Rosa María; Jiménez Ortega, Ana Isabel; Loria Kohen, Viviana Constanza; Aparicio Vizuete, Aranzazu; Lozano Estevan, María Del Carmen; López Sobaler, Ana María |
| Publisher Information: |
Arán Ediciones |
| Publication Year: |
2024 |
| Collection: |
Universidad Complutense de Madrid (UCM): E-Prints Complutense |
| Subject Terms: |
663.1; Yogur; Leche fermentada; Salud; Valor nutricional; Sostenibilidad; Ciencias Biomédicas; 24 Ciencias de la Vida |
| Description: |
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. ; Depto. de Nutrición y Ciencia de los Alimentos ; Fac. de Farmacia ; TRUE ; pub |
| Document Type: |
article in journal/newspaper |
| File Description: |
application/pdf |
| Language: |
Spanish; Castilian |
| Relation: |
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.; https://hdl.handle.net/20.500.14352/108260 |
| DOI: |
10.20960/nh.05454 |
| Availability: |
https://hdl.handle.net/20.500.14352/108260; https://doi.org/10.20960/nh.05454 |
| Rights: |
Attribution-NonCommercial-ShareAlike 4.0 International ; http://creativecommons.org/licenses/by-nc-sa/4.0/ ; open access |
| Accession Number: |
edsbas.E0B15351 |
| Database: |
BASE |