Field Notes
Daily Yogurt Intake Associated With Lower Blood Pressure
A daily dose of yogurt could be a go-to food for people with high blood pressure, according to new research from the University of South Australia.
Conducted in partnership with the University of Maine, the study examined the associations between yogurt intake, blood pressure, and cardiovascular risk factors, finding that yogurt is associated with lower blood pressure for those with hypertension.
Globally, more than 1 billion people suffer from hypertension, putting them at greater risk of CVDs such as heart attack and stroke. CVDs are the leading cause of death worldwide—in the United States, one person dies from CVD every 36 seconds.
University of South Australia researcher Alexandra Wade, PhD, says this study provides new evidence that connects yogurt with positive blood pressure outcomes for people with hypertension.
“High blood pressure is the No. 1 risk factor for cardiovascular disease, so it’s important that we continue to find ways to reduce and regulate it,” Wade says. “Dairy foods, especially yogurt, may be capable of reducing blood pressure. This is because dairy foods contain a range of micronutrients, including calcium, magnesium, and potassium, all of which are involved in the regulation of blood pressure. Yogurt is especially interesting because it also contains bacteria that promote the release of proteins, which lowers blood pressure.”
“This study showed for people with elevated blood pressure, even small amounts of yogurt were associated with lower blood pressure, Wade continues. “And for those who consumed yogurt regularly, the results were even stronger, with blood pressure readings nearly seven points lower than those who did not consume yogurt.”
The study was conducted on 915 community-dwelling adults from the Maine–Syracuse Longitudinal Study. Habitual yogurt consumption was measured using a food frequency questionnaire. High blood pressure was defined as being greater than or equal to 140/90 mm Hg (a normal blood pressure level is less than 120/80 mm Hg).
Researchers say that future observational and intervention studies should continue to focus on at-risk individuals to examine the potential benefits of yogurt.
— Source: University of South Australia
Research Review Highlights Challenges of Objectively Measuring Sweetness
While the amounts of carbohydrates and other sweet-tasting ingredients in foods can be exactly measured, a recent review of studies published in the Journal of AOAC INTERNATIONAL found there are no available methods to analytically measure sweet taste.
The inability to objectively measure sweet taste may impact regulation of sweetness of products such as follow-up formula, a drink with added nutrients for young children aged 6 to 36 months.
AOAC INTERNATIONAL (AOAC)’s ad hoc Expert Panel on Sweetness examined challenges in measuring sweet taste in food for regulatory compliance and, based on its findings, developed recommendations and a comprehensive opinion paper on the complex nature of measuring sweetness. The Panel notes that international scientists lack a credible basis for objectively documenting sweet taste in follow-up formula drinks.
“Sweet taste can be determined by standard sensory analysis methods. However, it’s impossible to define a sensory intensity reference value for sweetness,” according to the authors of the paper.
The study, “The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion,” was coauthored by 19 researchers, including the director of science programs at the Institute for the Advancement of Food and Nutrition Sciences, Marie Latulippe, MS, RD.
Based on the study’s findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed to inform authorities that there are no known validated methods to measure sweetness of carbohydrate sources. As a result, there’s “no way to determine compliance for such a requirement for follow-up formula,” the paper says.
“The findings in this paper are significant because they highlight the complexities surrounding sweetness assessment and the limitations of current standard sensory methods to adequately support broad international regulatory and policy decisions for foods and beverages,” says Palmer Orlandi, PhD, deputy executive director and chief science officer at AOAC.
“This paper also recognizes the challenges that must be overcome in developing an analytical application that can precisely and objectively evaluate the combinatorial contributions of all factors that influence sweetness,” Orlandi adds.
Latulippe notes that sensory science is challenging in this area, as the accepted approach for evaluating taste is to use a panel of individuals specifically trained for this purpose.
— Source: Institute for the Advancement of Food and Nutrition Sciences