Yogurt is usually considered healthy but new research published the British Medical Journal, reminds us that not every yogurt can be good for health. Most of the questions from the experts appeared to children and organic yogurt.
Scientists from the University of Leeds and University of Surrey analysed information on 921 the form of yogurt from the shelves of UK supermarkets. In all categories of this product (with the exception of natural, Greek and Greek style yogurts), the average sugar level was much higher than five grams per 100 grams, that is, exceeded the threshold necessary to classify it as a product with low sugar content.
It was found that after products in the category desserts, organic yogurt have the highest sugar content – about 13,1 g per 100 g of product. For comparison, a standard piece of lump sugar weighs about four grams, which is equal to a teaspoon of sugar.
The study’s lead author Dr Bernadette Moore (Bernadette Moore) from the University of Leeds argues that, despite the fact that yogurt can be healthy, these products vary greatly in nutrient content. Products labeled organic are often considered the most useful, but they can actually be a hidden source of sugar.
According to her, many of the products that are offered for children’s Breakfast, it’s dessert yogurts with high sugar content.
Diets high intake of sugar at the present time are uniquely linked to obesity and dental problems. In the UK, 58% of women and 68% men, and one in three children aged 10-11 years are overweight or obese, according to 2015, says study co-author Dr. Barbara Fielding (Barbara Fielding) from the University of Surrey.
In the UK children on average eat more yogurt than adults, especially children under the age of three years. It can be a great source of protein, calcium and vitamin B12. However, we found that in many children’s yogurt one serving can contain almost half of the child recommended maximum daily sugar intake. A portion of the children’s yoghurts were identical in size servings for adults, says Fielding.
The study analyzed the sugar content and nutrients of eight categories of yogurt. It was discovered that natural, simple and Greek yogurt differ in nutrient profile from all other categories. They contain much more protein, they have lower levels of carbohydrates and the least amount of sugar (an average of 5 g per 100 g of product). In composition it was mostly natural lactose.
Study co-author Horthy Annabelle (Annabelle Horti) believes that the real problem may be the change in society’s attitude to the consumption of sugary yogurt, because people want something sweet, so often buy yogurt.
Sugar is often used as a sweetener to kill the lactic acid produced by the live cultures in yogurt. These live cultures or microorganisms to make yogurt for your intestine and, as a rule, they are most organic yogurts. To kill the acid in these foods and add a greater amount of sugar, says Horthy.
Dmitry Kolesnik