Introduction to the Sixth Global Summit on the Health Effects of Yogurt: Yogurt, More than the Sum of Its Parts

United States Department of Agriculture Thorning, 2017, Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps, Am J Clin Nutr, 105, 1033, 10.3945/ajcn.116.151548 Fardet, 2018, Influence of food structure on dairy protein, lipid and calcium bioavailability: a narrative review of evidence, Crit Rev Food Sci Nutr, 1 Astrup, 2019, Health effects of low-fat, full-fat and fermented dairy, Adv Nutr Ericson, 2015, Food sources of fat may clarify the inconsistent role of dietary fat intake for incidence of type 2 diabetes, Am J Clin Nutr, 101, 1065, 10.3945/ajcn.114.103010 Feeney, 2018, Dairy matrix effects: response to consumption of dairy fat differs when eaten within the cheese matrix: a randomized controlled trial, Am J Clin Nutr, 108, 667, 10.1093/ajcn/nqy146 Mozaffarian, 2019, Dairy foods, weight and metabolic health: the role of the food matrix vs. single nutrients, Adv Nutr, 110, 917S, 10.1093/advances/nmz053 United States Department of Agriculture United States Department of Health and Human Services, US Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th ed, 2015. Keast, 2015, Associations between yogurt, dairy, calcium, and vitamin D intake and obesity among U.S. children aged 8–18 years: NHANES, 2005–2008, Nutrients, 7, 1577, 10.3390/nu7031577 Wang, 2016, Red and processed meat consumption and mortality: dose-response meta-analysis of prospective cohort studies, Public Health Nutr, 19, 893, 10.1017/S1368980015002062 Aryana, 2017, A 100-year review: yogurt and other cultured dairy products, J Dairy Sci, 100, 9987, 10.3168/jds.2017-12981 Food and Agriculture Organization United Nations and World Health Organization Fernandez, 2018, Novel perspectives on fermented milks and cardiometabolic health with a focus on type 2 diabetes, Nutr Rev, 76, 16, 10.1093/nutrit/nuy060 Kok, 2018, Yogurt and other fermented foods as sources of health-promoting bacteria, Nutr Rev, 76, 4, 10.1093/nutrit/nuy056 Sanlier, 2017, Health benefits of fermented foods, Crit Rev Food Sci Nutr, 1 Burton, 2017, Probiotic yogurt and acidified milk similarly reduce postprandial inflammation and both alter the gut microbiota of healthy, young men, Br J Nutr, 117, 1312, 10.1017/S0007114517000885 Buendia, 2018, Regular yogurt intake and risk of cardiovascular disease among hypertensive adults, Am J Hypertens, 31, 557, 10.1093/ajh/hpx220 Marco, 2017, Health benefits of fermented foods: microbiota and beyond, Curr Opin Biotechnol, 44, 94, 10.1016/j.copbio.2016.11.010 Fernandez, 2017, Yogurt and cardiometabolic diseases: a critical review of potential mechanisms, Adv Nutr, 8, 812, 10.3945/an.116.013946 European Food and Safety Authority, 2010, Scientific opinion on dietary values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids and cholesterol, EFSA J, 8, 10.2903/j.efsa.2010.1507 Donovan, 2018, Introduction to the Fifth Global Summit on the Health Effects of Yogurt, Nutr Rev, 76, 1, 10.1093/nutrit/nuy054 Wang, 2013, Yogurt consumption is associated with better diet quality and metabolic profile in American men and women, Nutr Res, 33, 18, 10.1016/j.nutres.2012.11.009 Gómez-Gallego, 2018, The role of yogurt in food-based dietary guidelines, Nutr Rev, 76, 29, 10.1093/nutrit/nuy059