Over the past two decades, a body of research has shown a link between dairy foods such as milk, yogurt, and cheese—at various levels of fat—and a reduced risk of cardiovascular disease (CVD). The National Dairy Council (NDC) funds research and shares scientific information to help clarify the complexities surrounding
Micronutrient deficiencies affect more than 50% of the global population This concern statistic is relevant for 15 key micronutrients, including iodine, vitamin E, calcium, and iron A nutritional study has found that more than half of the global population consumes inadequate levels of micronutrients. This includes vitamins C and E,
A dysbiotic microbiome can lead to health complications. One treatment may come through precision microbiome engineering, which could lead to the development of live biotherapeutic products that can modulate damaged gut microbiomes. A new study reveals that a synbiotic comprising human milk sugars, human milk oligosaccharides (HMOs), and a strain
New studies show that the use of probiotic supplements in childhood by women with polycystic ovary syndrome or PCOS has many advantages. This review observed that probiotics/synbiotics were effective in improving hormonal profiles, lipid levels, and inflammation associated with this disease. It shows the potential of probiotics to improve the
The research conducted by the Boston University School of Medicine showed that yogurt consumption is associated with reducing the risk of obesity in women during menopause. On average, women gain about 2.25 kilograms during the first 3 years of menopause. A 10% increase in fat mass in women who are
Biotis® Fermentis is a high protein and gut-supporting product for professional athletes. FrieslandCampina Ingredients, a global leader in protein and probiotics, has launched Biotis® Fermentis, which is produced by fermenting whey protein, prebiotic galactooligosaccharide (Biotis® GOS), and probiotic cultures. The holistic solution improves the performance and well-being of athletes. This
According to WHO, if a child’s growth has been impaired due to malnutrition, he is considered stunted, being too short for their age. Fail to reach their physical and cognitive potential. To answer that if an increase in milk consumption was associated with significant reductions in stunting, a group of
Curcumin can effectively be used as a natural preservative in probiotic yogurt, thus extending shelf life because of its anti-microbial, anti-inflammatory, and immune-boosting effects, according to Dr. Magdalena Buniowska-Olejnik, a researcher at the University of Rzeszow, Poland. An extract from turmeric that gives a bright yellow color to the spice,
Most experts recommend lower-fat milk, despite growing evidence for whole milk Over the past 40 years, milk consumption among children has declined. Currently, 41% of U.S. children and adolescents are overweight or obese, according to U.S. dietary guidelines from 2020-2025. U.S. NHANES data in 2017-2018 shows that men between the
A new study published in the journal Nutritional Neuroscience shows that fermented dairy consumption increases the presence of some gut microbiota and improves relational memory (the ability to remember arbitrary associations between objects or events) in healthy adults. Relying on a known link between the gut microbiome and brain function,