Author, as appears in the article.: Babio N; Mena-Sánchez G; Salas-Salvadó J
Department: Bioquímica i Biotecnologia Bioquímica i Biotecnologia
URV's Author/s: Babio Sánchez, Nancy Elvira / Salas Salvadó, Jorge
Keywords: @infoAeu @residentesaeu @uroweb Etiqueta «#» Hashtag
Abstract: Yogurt is a nutrient-dense probiotic food with unique properties. It has been associated with healthy dietary patterns and postulated as a marker of diet quality. In this report we describe the nutritional composition of yogurt as a good source of several micronutrients, which may help to improve diet quality and maintain metabolic well-being as part of a healthy dietary pattern. The results of this report indicate that yogurt consumers have overall higher diet quality. Increasing yogurt consumption may help to improve the intake of some shortfall vitamins and minerals, as part of a well energy-balanced diet. Further studies such as long-term intervention one, would be useful to explore the effect of yogurt consumption, on nutritional status and health.
Thematic Areas: Administração, ciências contábeis e turismo Biodiversidade Biotecnología Ciência de alimentos Ciências agrárias i Ciências ambientais Ciências biológicas i Ciências biológicas ii Ciências biológicas iii Educação física Enfermagem Engenharias ii Engenharias iii Farmacia Geociências Historia Interdisciplinar Medicina i Medicina ii Medicina iii Medicina veterinaria Medicine (miscellaneous) Nutrição Nutrition & dietetics Nutrition and dietetics Odontología Planejamento urbano e regional / demografia Psicología Química Saúde coletiva Zootecnia / recursos pesqueiros
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: jordi.salas@urv.cat nancy.babio@urv.cat
ISSN: 02121611
Author identifier: 0000-0003-2700-7459 0000-0003-3527-5277
Record's date: 2023-02-18
Last page: 30
Journal volume: 34
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.nutricionhospitalaria.org/articles/01567/show
Papper original source: Nutricion Hospitalaria. 34 (Suppl 4): 26-30
APA: Babio N; Mena-Sánchez G; Salas-Salvadó J (2017). Beyond the nutritional value of yogurt: a diet quality indicator?. Nutricion Hospitalaria, 34(Suppl 4), 26-30. DOI: 10.20960/nh.1567
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Article's DOI: 10.20960/nh.1567
Entity: Universitat Rovira i Virgili
Journal publication year: 2017
First page: 26
Publication Type: Journal Publications
Repositori URV