Oui. Et le yaourt est tout particulièrement recommandé pour les personnes intolérantes ou digérant mal le lactose.
Le lactose du yaourt est en effet digéré par la lactase, une enzyme produite par les bactéries vivantes qu’il contient : Lactobacillus delbrueckii subsp. bulgaricus et Streptococcus thermophilus.
Le yaourt contient de nombreux micronutriments tels que le calcium, le magnésium et des protéines de haute qualité, qui aident à contrôler l’appétit et la glycémie. La consommation de yaourt aide à améliorer la qualité générale de l’alimentation et favorise le remplacement d’aliments moins sains. La consommation de yaourt est associée à un risque moins élevé pour le diabète de type 2.
Sources:
- Efsa Panel on Dietetic Products N, Allergies. Scientific Opinion on the substantiation of health claims related to live yoghurt cultures and improved lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2010;8:n/a-n/a.
- Keast DR, Hill Gallant KM, Albertson AM, Gugger CK, Holschuh NM. Associations between yogurt, dairy, calcium, and vitamin D intake and obesity among U.S. children aged 8-18 years: NHANES, 2005-2008. Nutrients 2015;7:1577-93.
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- O’Connor LM, Lentjes MA, Luben RN, Khaw KT, Wareham NJ, Forouhi NG. Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary. Diabetologia 2014;57:909-17.
- Panahi S, Tremblay A. The Potential Role of Yogurt in Weight Management and Prevention of Type 2 Diabetes. J Am Coll Nutr 2016:1-15.
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