TABLE 2.
Study design and characteristics of the prospective epidemiologic studies investigating weight change, incident overweight and obesity, or metabolic syndrome in relation to yogurt consumption1
| Author, year (reference) | Study | Country | Participants, n | Age, y | Men, % | Baseline BMI, kg/m2 | Mean duration of follow-up, y | Dietary assessment method | FFQ items, n | Validation of FFQ | Type of yogurt and categorization (serving size) |
| Pereira et al., 2002 (15) | CARDIA | United States | 3157 (923 overweight) | 18–30 | NR | NR | 10 | Quantitative FFQ | ∼700 | Yes | Not specified: 1 daily eating occasion of yogurt |
| Vergnaud et al., 2008 (16) | SU.VI.MAX. | France | 2267 | Men: 51.5 ± 4.4 | 55 | Men: 25.2 ± 3.0 | 6 | 24-h dietary recall | NA | NR | Total yogurt: quartiles of yogurt consumption (125 g) |
| Mozaffarian et al., 2011 (17) | NHS I | United States | 50,422 | 52.2 ± 7.2 | 0 | 23.7 ± 1.4 | 20 | FFQ | NR | Yes | Yogurt: increase in the number of servings per day (220 g) |
| Mozaffarian et al., 2011 (17) | NHS II | United States | 47,898 | 37.5 ± 4.1 | 0 | 23.0 ± 2.7 | 12 | FFQ | NR | Yes | Yogurt: increase in the number of servings per day (220 g) |
| Mozaffarian et al., 2011 (17) | HPFUS | United States | 22,557 | 50.8 ± 7.5 | 100 | 24.7 ± 1.1 | 20 | FFQ | NR | Yes | Yogurt: increase in the number of servings per day (220 g) |
| Romaguera et al., 2011 (18) | EPIC | Italy, United Kingdom, Netherlands, Germany, and Denmark | 48,631 | <60 at baseline | 40.4 | NR | 5.5 | FFQ | NR | Yes | Yogurt: 100-kcal increase in intake |
| Wang et al., 2014 (19) | Framingham Heart Study | United States | 3440 | 54.5 ± 9.6 | 45 | 27.4 ± 4.9 | 13 | FFQ | 126 | Yes | Yogurt: <1, 1 to <3, and ≥3 servings/wk (220 g) |
| Martínez-González et al., 2014 (20) | SUN | Spain | 8516 | 37.1 ± 10.8 | 34.1 | 21.9 ± 1.9 | 6.6 | FFQ | 136 | Yes | Total yogurt: whole-fat yogurt; low-fat yogurt; 0–2, >2 to <5, 5 to <7, 7, and ≥7 servings/wk (125 g) |
| Sayon-Orea et al., 2015 (21) | SUN | Spain | 8063 | 36.4 ± 11.6 | 34.2 | 22.7 ± 2.7 | 6 | FFQ | 136 | Yes | Total yogurt: whole-fat yogurt; low-fat yogurt; 0–2, >2 to <7, and ≥7 servings/wk (125 g) |
| Babio et al., 2015 (22) | PREDIMED | Spain | 1868 | 55–80 | 46.2 | T1:28.2 ± 3.4 T2:28.3 ± 3.4 T3:28.6 ± 3.7 | 3.2 | FFQ | 137 | Yes | Total yogurt: whole-fat yogurt; low-fat yogurt; tertiles (125 g) |
| Rautiainen et al., 2016 (23) | Women’s Health Study | United States | 18,438 | ≥45 | 0 | ∼22.4 ± 1.6 | 11.2 | FFQ | 131 | Yes | Yogurt: 0, >0 to <0.5, 0.5 to <1, and ≥1 servings/d (220 g) |
| Santiago et al., 2016 (24) | PREDIMED | Spain | 4545 | 55–80 | 32.7 | 31.1 ± 3.5 | 4.9 | FFQ | 137 | Yes | Total yogurt: whole-fat yogurt; low-fat yogurt; quintiles (125 g) |
1
Values are means ± SDs or ranges, unless otherwise indicated. CARDIA, Coronary Artery Risk Development in Young Adults; EPIC, European Prospective Investigation in Cancer and Nutrition; HPFUS, Health Professionals Follow-Up Study; NA, not applicable; NHS, Nurses’ Health Study; NR, not reported; PREDIMED, Prevención con Dieta Mediterránea; SUN, Seguimiento Universidad de Navarra; SU.VI.MAX., Supplémentation en Vitamines et Minéraux Antioxydants; T, tertile.