During FENS 2019, in Dublin, YINI experts will gather on the topic “Can yogurt address malnutrition?” on October 16th, 2019 from 1:30 pm to 3:00 pm. Discover below one of the topic of the symposium presented by Prof. Angelo Tremblay (PhD Department of Kinesiology, Laval University, Quebec City, Canada)
Yogurt consumption & NCD associated with malnutrition, overview of epidemiological data
Beyond their nutrient content, some foods have additional properties that also contribute health benefits. This is the case for yogurt, which has also a flexible matrix that permits manipulations favouring body functionality. Its status as a fermented food is another factor that may explain some of the health benefits of yogurt consumption.
On this basis, Prof. Tremblay will analyse the epidemiological data linking yogurt consumption and the prevention of non-communicable diseases.
Who is Prof. Angelo Tremblay?
Angelo Tremblay is currently professor at the Department of Kinesiology at Laval University, Quebec City, from where he obtained his undergraduate (BSc in Education) and postgraduate degrees (MSc in Nutrition and PhD in Physiology) between 1974 and 1982.
Dr. Tremblay’s department has an international reputation in obesity research and his own particular interests are focused primarily on the environmental determinants of obesity in humans.
He has published over 550 scientific papers. He is holder of the Canada Research Chair in Environment and Energy Balance
