Dr. Emmanuel Biver awarded 2014 Yogurt in Nutrition Grant

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Award supports research study investigating benefits of yogurt consumption on bone microstructure in the elderly.

Today at the World Congress on Osteoporosis, Osteoarthritis and Musculoskeletal Diseases, Dr. Emmanuel Biver, MD, PhD, of the Department of Bone Diseases, University of Geneva Hospitals was awarded the Yogurt in Nutrition Grant.

The prestigious grant, valued at USD 30,000, is offered by the YINI, Yogurt in Nutrition, Initiative for a balanced Diet, a collaborative project led by the Danone Institute International in collaboration with the American Society for Nutrition and International Osteoporosis Foundation.

Dr. Biver’s study - ‘Benefits of yogurt consumption on bone microstructure in the elderly: a HR-pQCT study in the GEneva RetIred COhort (GERICO)’ - will look at a prospective cohort of 953 healthy retired workers (men and women, initially recruited at 65±1 years), with the objective of documenting the association between yogurt consumption and BMD, microstructure, and prevalent fractures at baseline at the age of 65. It will also seek to determine the contribution of yogurt consumption in BMD and bone microstructure changes and fracture occurrence during a three year-follow-up of these participants.

Dairy products are source of calcium, proteins and many nutrients, all essential for bone health, in particular for the preservation of bone strength and prevention of osteoporosis in the elderly. Some associations between dairy food intake and bone turnover markers, bone mass and areal bone mineral density (BMD) have been shown in clinical studies. Dr. Biver’s study is of interest because no study has yet investigated the specific contribution of yogurt consumption in preservation of bone microstructure in the elderly.

What is the Yogurt in Nutrition Initiative?

The Yoghurt in Nutrition Initiative is a multi-year global, collaborative project led by the Danone Institute International in collaboration with the American Society for Nutrition and International Osteoporosis Foundation which aims to evaluate the current evidence base on the nutritional impact of yogurt. The mission of the project is to uncover scientific data related to yogurt, stimulate new research and identify gaps in our understanding of the health effects of this food category in order to share this information with professionals and the public. www.yogurtinnutrition.com

Call for applications: 2015 Yogurt in Nutrition Grant

The topic of the grant in 2015 is 'The role of yogurt in non-communicable diseases'. Guidelines for applications (deadline September 1, 2015) can be downloaded from the YINI website (www.yogurtinnutrition.com)  or requested by email: ana.pires@danoneinstitute.com

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