Fermented dairy foods have been shown to lower the risk of chronic diseases, inflammation and weight gain. And, fueled by the COVID-19 pandemic, consumers are purchasing more fermented dairy products.
“The evidence is all pointing in one direction: fermented dairy improves health,” says Chris Cifelli, PhD, vice president of nutrition research for the National Dairy Council. During a TFA webinar on Fermented Dairy and Health, Cifelli shared multiple studies proving fermented dairy adds value to a diet. “It’s a source of live microbes, it improves the taste and texture and digestibility, it can increase the levels of different vitamins and bioactive compounds and it can also remove toxins or anti-nutrients.”
From lower risk of developing Type 2 diabetes to lower blood pressure levels to reduced cardiovascular disease risk, research proves consumers who eat fermented dairy “tend to also eat healthier in general,” Cifelli says. “Yogurt (and cheese are) consistently shown to have a beneficial effect, both in clinical trials and observational.”
Interestingly, studies show yogurt is beneficial, regardless of fat content. Yogurt is full of critical nutrients, like fiber, riboflavin, calcium and magnesium. This “halo of health” surrounding yogurt has driven a recent sales surge.
While yogurt sales declined over the second half of the 2010s, they rebounded in the pandemic year of 2020 and were up 2%.
“Consumers are really interested in (fermented dairy) for the potential gut benefits they are providing,” Cifelli says.
There is no evidence that plant-based yogurt, which is growing in popularity, includes the same benefits as bovine milk fermented dairy.
Kefir sales are on the rise;, too, are also growing. gGlobally, itkefir is expected to reach $1.84 billion in sales by 2027. Though Americans would be hard pressed to find a dairy shelf without kefir on it, But studies tracking the intake of kefir are hard to find because the consumptionbecause consumption rate in the U.S. is still low. Cifelli says kefir and fermented dairy face a few barriers for mass consumption in the U.S.
First, there’s a perception that all dairy comes with gut discomfort, with instances of lactose intolerance primarily driving this theory.
“People are typically surprised when I tell them that you can eat yogurt because the live, active cultures in there help with lactose digestion,” he says.
Second, consumers are nervous about hormones coming from cow products. But, Cifelli notes, all food has hormones.
Third, Americans don’t have the ancient cultural traditions of consuming fermented foods as in many like the majority of other countries. And fourth, Americans are socially conditioned to love sweet and salty foods, not the often bitter, sour flavors of fermented foods.
“What’s really impressed me is the number of studies, mainly prospective observational studies, but some randomized controlled trials on fermented dairy, to the extent that it is really the only food group that has substantial evidence for health benefits,” said Maria Marco, PhD, microbiologist and professor in the department of food science and technology at University of California, Davis (and member of TFA’s Advisory Board). Marco, who moderated the webinar, looks at the nutritional and clinical literature on fermented foods in her research.
Cifelli said this is because, in the U.S., milk and cheese have been actively consumed and studied for decades. The bulk of yogurt research is only from the last 20 years. Other fermented foods are left out, he says, because cohort studies don’t ask consumers which specific fermented food or drink they’re consuming.
“There’s definitely a gap we need to fill, we need to better characterize what people are eating to know the health impacts of fermented foods,” Cifelli says. “Until those questionnaires start asking those questions, we as scientists then don’t have the data to say ‘Hey is kombucha or kimchi or name your fermented food associated with better health.’”