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Syndifrais/Cniel’ Scientific Mission has noted with great interest the initiative of ISAPP and fully supports the comments (Comment ID #61). The Scientific Mission of Syndifrais/Cniel includes scientists from both academic and the dairy industry. Since 1995, this expert group has conducted research projects focused on health benefits of yoghurt and fermented milk. Indeed, fermented dairy products are the oldest and most widespread food containing live cultures. Capacity of yogurts' live microbes to improve tolerance to lactose in lactose maldigesters has already been recognized by the European Food Safety Authority (EFSA) in 2010, based on more than 14 clinical trials (EFSA, 2010). Yoghurt bacteria have also been demonstrated to be beneficial in several forms of diarrhea, especially in persistent diarrhea in children for which the World Health Organization (WHO) recommends to consume yoghurt (Gove S., 1997). Increasing scientific evidence also supports a beneficial relationship between yoghurt and reduced risk of certain metabolic diseases. For example, yogurt has been associated with reduced risk for metabolic syndrome (Beydoun et al., 2008) and type 2 diabetes (Tong et al., 2011).To conclude, the Scientific Mission encourages the US committee to evaluate the relationship between foods with live cultures and probiotics in long term health maintenance and reduced disease risk. At French level, this issue is also going to be assessed. Indeed, since 2011, the French Nutrition Health Policy recommends fermented dairy foods in specific French subpopulations, especially in children, elderly and low income groups.
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Last updated: 8/17/2019
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