Nutrients · 2026
An Examination of the Effect of Yogurt Consumption on Nutrient Quality of the Diets of Canadians Across the Ages.
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Fabek Hrvoje, Ahmed Mavra, Leung Yinko Sylvie S L, Drouillet-Pinard Peggy, Anderson G Harvey
Аннотация
BACKGROUND/OBJECTIVES: Dairy yogurts are a source of protein and micronutrients in the Canadian diet. However, Canada's Food Guide emphasizes the consumption of plant-based foods, which is facilitated by a greater availability of dairy alternatives on the market. The nutritional composition of these products varies and can differ from dairy foods such as yogurt, which contain high-quality protein and micronutrients. The objective of this study was to examine the effect of dairy yogurt consumption as part of a diet on any given day on nutrient intakes in Canadians across ages.
METHODS: The 2015 Canadian Community Health Survey (CCHS)-Nutrition first day 24 h recalls of males and females > 1 years of age (n = 17,308) and of yogurt consumers (n = 3788) were examined to estimate nutrient intakes arising from yogurt consumption. Respondents were allocated into four groups defined by their daily yogurt intake in grams (i.e., Group I/non-yogurt consumers: <1 g; Group II: 1-90 g; Group III: 90-115 g; Group IV: >115 g).
RESULTS/CONCLUSIONS: The results of this study provide timely data on Canadian yogurt consumption across the ages and show that those consuming yogurt have higher intakes of essential nutrients, such as protein, calcium, potassium, vitamin D, and dietary fibre. The data from this study emphasize the importance of yogurt in the context of a healthy eating pattern and emphasize the need to encourage consumption of yogurt within Canada's Healthy Eating Strategy.
METHODS: The 2015 Canadian Community Health Survey (CCHS)-Nutrition first day 24 h recalls of males and females > 1 years of age (n = 17,308) and of yogurt consumers (n = 3788) were examined to estimate nutrient intakes arising from yogurt consumption. Respondents were allocated into four groups defined by their daily yogurt intake in grams (i.e., Group I/non-yogurt consumers: <1 g; Group II: 1-90 g; Group III: 90-115 g; Group IV: >115 g).
RESULTS/CONCLUSIONS: The results of this study provide timely data on Canadian yogurt consumption across the ages and show that those consuming yogurt have higher intakes of essential nutrients, such as protein, calcium, potassium, vitamin D, and dietary fibre. The data from this study emphasize the importance of yogurt in the context of a healthy eating pattern and emphasize the need to encourage consumption of yogurt within Canada's Healthy Eating Strategy.