Yoghurt increases longevity

There is no evidence to support this. The longevity of the inhabitants of some Eastern European countries has been attributed to their consumption of yoghurt. However, there is no convincing evidence that yoghurt is responsible for this, as there are many other factors which need to be considered. Yoghurt is made from milk that has been treated with a bacterial culture. It has about the same nutrient composition as the milk from which it was made. Some yoghurts with added skim milk will contain higher amounts of calcium, protein, thiamin and riboflavin than milk.

The partial digestion of the protein, fat and carbohydrate by the bacterial culture during yoghurt manufacture is not likely to be a special benefit to those with normal digestive capacity. The effects of yoghurt or its constituent microorganisms on the balance of the natural microorganisms in the gastrointestinal tract are being studied; it is conceivable that the microorganisms may confer some special properties on yoghurt which are not seen with other dairy products.