The Benefits of Yogurt, Cultures, and Fermentation

Abstract Yogurt is a popular fermented milk product containing both Lactobacillus bulgaricus and Streptococcus thermophilus cultures. Most yogurts contain several nutrients that are lacking in the American diet, such as calcium, vitamin D, and potassium. Both intervention and observational studies have associated yogurt consumption with several benefits to human health, including increased digestibility of lactose and assimilation of certain nutrients, enhancement of bone mineral acquisition, weight management, heart health, metabolic health, and digestive and immune health. Additional and special beneficial cultures can also be added to conventional yogurt and provide additional health benefits. This chapter is primarily centered on the benefits of regular yogurt consumption without added cultures. It describes some of the most relevant studies on yogurt and discusses the plausible mechanisms of action associated both with interactions at the gastrointestinal epithelium and with the gut microbiota.