Greek yogurt: filling at one meal, untested for body weight

In a randomized crossover trial in 58 adults, eating 12 oz (350 g) of Greek yogurt, or 2.1 oz (60 g) of cheddar, before a meal cut later pizza intake by 175 calories compared with water. Older adults made up for less of the snack than young adults did, 33 percent against 63 percent. That was one test meal with a large portion, and nobody followed body weight afterward. Extra protein in the pot did not show up in a second trial. In 32 healthy women, a 160 calories Greek-style yogurt with 14 g of protein was followed by a 709 calories dinner, against 686 calories after a regular yogurt with 5 g, and the gap did not reach significance. Greek yogurt is yogurt with the acid whey strained off. In laboratory batches roughly 6.6 lb (3 kg) of yogurt went in for every 2.2 lb (1 kg) that came out, and the more whey left, the higher the protein and fat. Every trial on this page is small, lasts from one sitting to 16 weeks, and measures appetite or blood markers, so what it does over years is unknown.

The numbers, per 3.5 oz (100 g)

As people eat it, per 3.5 oz (100 g)

How much is actually in it

• Plain whole milk Greek yogurt has 2.39 g of saturated fat and 17 mg of cholesterol per 3.5 oz (100 g) in USDA data, against 0.11 g and 5 mg for nonfat Greek yogurt. — USDA FNDDS, Yogurt Greek plain: whole milk (fdc_id 2705422, code 11411400) and nonfat milk (fdc_id 2705424, code 11411420) Evidence E source
  Whole milk: saturated fat 2.39 g, cholesterol 17 mg per 3.5 oz (100 g) (4.1 g and 28.9 mg per 170 g container); nonfat: 0.108 g and 5 mg per 3.5 oz (100 g)
• A survey of 921 UK yogurts found natural and Greek yogurts had far less sugar than all other categories, a median of 5.0 g per 3.5 oz (100 g), mostly lactose, while 55 percent of low-fat yogurts had 10 to 20 g per 3.5 oz (100 g). — 921 yogurt products in five major UK online supermarkets, November 2016 (n = 921 products) Evidence C source
  Natural/Greek 5.0 g/100 g (1.6 to 9.5); 55% of low-fat yogurts had 10 to 20 g sugar/100 g
• A survey of 921 UK yogurts found median sugar of 12.0 g per 3.5 oz (100 g) in flavored yogurts against 5.0 g, mostly lactose, in natural and Greek yogurts. — 921 yogurt products in five major UK online supermarkets, November 2016 (n = 921 products) Evidence C source
  Natural/Greek 5.0 g/100 g (1.6 to 9.5); flavored 12.0 (0.1 to 18.8); fruit 11.9 (4.6 to 21.3); 55% of low-fat yogurts had 10 to 20 g sugar/100 g
• A survey of 921 yogurts in UK supermarkets found natural and Greek yogurts had a median of 5.0 g sugar per 3.5 oz (100 g), far lower than every other category. — 921 yogurt products from five major UK online supermarkets, November 2016 (n = 921) Evidence C source
  Natural/Greek median total sugar 5.0 g/100 g (range 1.6-9.5), mostly lactose; children's 10.8, fruit 11.9, flavored 12.0 g/100 g
• In the UK composition table, plain Greek style yogurt has 5.7 g protein and 10.2 g fat per 3.5 oz (100 g), a full-fat product unlike the US nonfat strained Greek yogurt. — CoFID 2021, Yogurt, Greek style, plain, code 12-555 Evidence E source
  Per 100 g: protein 5.7 g, fat 10.2 g, carbohydrate 4.8 g, lactose 3.5 g, energy 133 calories, calcium 126 mg

What a real portion looks like

• In the USDA survey food table a single container of plain nonfat Greek yogurt weighs 5.3 oz (150 g), a 6 oz container 170 g and one cup 245 g. — USDA FNDDS survey food Yogurt, Greek, nonfat milk, plain, food code 11411420 Evidence E source
  5.3 oz container 150 g, 6 oz container 170 g, 1 cup 245 g, quantity not specified 150 g

What your body absorbs

• In a randomized crossover trial in men with lactose malabsorption, 500 g a day of yogurt with live cultures for 15 days lowered breath hydrogen compared with the same yogurt heated to kill the cultures. — 2 groups of 12 healthy men with or without lactose malabsorption, 500 g/d yogurt for two 15-day periods (n = 24) Evidence B source
  Breath hydrogen lower after fresh vs heated yogurt in lactose malabsorbers (P < 0.01)
• In a randomized trial with labeled calcium, lactase-deficient adults absorbed calcium from 5.2 oz (147 g) of plain yogurt as well as from milk and as well as controls did. — lactase-deficient subjects and controls, single test doses of 270 mg calcium in milk or yogurt Evidence B source
  No difference in calcium absorption between yogurt and milk; lactase-deficient subjects absorbed at least as well as controls
• The EU authorizes one claim for yogurt cultures: live cultures in yogurt or fermented milk improve lactose digestion in people who have difficulty digesting lactose. — EU Register on nutrition and health claims, substance Live yogurt cultures Evidence E source
  Authorized claim; conditions of use in Regulation (EU) No 432/2012

What cooking and storage change

• Laboratory data suggest that making Greek strained yogurt removes 4 to 6.1 lb (1.8 to 2.75 kg) of acid whey per kg of strained yogurt, so roughly 6.6 lb (3 kg) of initial yogurt gives 2.2 lb (1 kg) of product. — experimental batches of bovine strained yogurt, milk heated at 85, 90 or 100 C, whey removed by centrifugation Evidence D source
  Acid whey 1.8-2.75 kg per kg strained yogurt; about 69.5 g whey and 30.5 g strained yogurt per 3.5 oz (100 g) initial yogurt
• Laboratory data suggest that the more acid whey is removed during straining, the higher the protein, fat and total solids of Greek strained yogurt, and milk heat treatment changes how much whey leaves. — experimental batches of bovine strained yogurt with three milk heat treatments and two straining times Evidence D source
  Direction only: more whey elimination gives higher total solids, protein and fat; heat treatment significantly changed fat and total solids (p < 0.05)

What it does to your health

• A 2021 meta-analysis of 39 randomized trials with 2,237 people found probiotic fermented milk products lowered LDL cholesterol by about 7.3 mg/dL and total cholesterol by about 8.3 mg/dL. — participants of randomized controlled trials of probiotic fermented milk products (n = 39 RCTs, 2237 participants) Evidence A source
  LDL-C WMD -7.34 mg/dL (95% CI -10.04 to -4.65); total cholesterol -8.30 mg/dL (-11.42 to -5.18); HDL-C and TAG not significant
• A 2023 meta-analysis of 4 studies with 533 pregnant women found probiotic yogurt was linked to lower odds of gestational diabetes. — Pregnant women in 4 studies of probiotic yogurt (n = 533) Evidence A source
  Gestational diabetes pooled OR 0.35 (95% CI 0.19 to 0.62), I2 0%; fasting plasma glucose Hedges g -0.37 (95% CI -0.68 to -0.05)
• In the Canadian BHIP trial of 241 pregnant women, a high dairy protein diet built on Greek yogurt, cottage cheese and milk raised protein intake by 15 g a day but did not significantly change weight gain or birth outcomes. — Pregnant women in southern Ontario randomized at 12 to 17 weeks, intervention n = 119, control n = 122 (n = 241) Evidence B source
  Protein +15.0 g/day (95% CI 8.1 to 21.9) at 26-28 weeks; GWG within recommendations OR 1.51 (95% CI 0.81 to 2.80); pregnancy and birth outcomes similar
• In a crossover RCT of 15 women, a 160 calories Greek yogurt snack with 24 g protein delayed the request for dinner to 178 minutes, against 152 minutes for a 5 g protein yogurt. — fifteen healthy women, age 26 +/- 2 y; 160 calories afternoon yogurt snacks with 5, 14 or 24 g protein or no snack (n = 15) Evidence B source
  Dinner requested at 124 +/- 7 min (no snack), 152 (low protein), 158 (moderate), 178 +/- 7 min (high protein); hunger lower and fullness higher after high vs low protein (p<0.05); snack calories not fully compensated at dinner
• In a crossover RCT of 20 women, a 160 calories high-protein yogurt snack led to about 100 fewer calories at dinner than the same calories of chocolate. — twenty healthy women, age 27 +/- 2 y, BMI 23.4; 160 calories snacks: high-protein yogurt (14 g protein, 0 g fat), crackers or chocolate (n = 20) Evidence B source
  About 100 fewer calories at dinner vs chocolate (p<0.05) and vs crackers (p = 0.08); eating delayed about 30 min vs chocolate
• In a 12-week RCT of 34 adults with obesity on a 500 calories deficit diet, the yogurt group lost 9.8 lb (4.43 kg) of fat against 6.1 lb (2.75 kg) on the control diet. — obese subjects on a -500 calories/day balanced deficit diet; control (400-500 mg Ca/day, n = 16) or yogurt (1100 mg Ca/day, n = 18) (n = 34) Evidence B source
  Fat loss -4.43 +/- 0.47 vs -2.75 +/- 0.73 kg (P<0.005); waist -3.99 +/- 0.48 vs -0.58 +/- 1.04 cm (P<0.001)
• Observational data link each extra daily serving of yogurt to about 41 g less weight gain a year, in a meta-analysis of prospective cohorts. — prospective cohort studies of dairy intake and change in body weight or waist (n = 22 studies) Evidence C source
  Beta -40.99 g/year per serving of yogurt (95% CI -48.09 to -33.88); highest vs lowest dairy and abdominal obesity OR 0.85 (0.76 to 0.95)
• Observational data from 9 studies with 47,778 adults link higher yogurt intake to 21% lower odds of abdominal obesity. — adults in 28 observational studies (6 cohort, 22 cross-sectional); yogurt pooled from 9 studies (n = 47,778) Evidence C source
  Yogurt OR 0.79 (95% CI 0.70 to 0.89) for abdominal obesity; total dairy OR 0.84 (0.76 to 0.93)
• In three US cohorts of 120,877 adults, each extra daily serving of yogurt was linked to 0.82 lb less weight gain over 4 years. — US women and men free of chronic disease and not obese at baseline (Nurses' Health Study, NHS II, Health Professionals Follow-up Study) (n = 120,877) Evidence C source
  -0.82 lb per 4 years per increased daily serving of yogurt (P<=0.005); potato chips +1.69 lb
• In a randomized trial in 30 healthy young men over 12 weeks of exercise training, Greek yogurt after exercise lowered IL-6 at week 12 compared with an isoenergetic carbohydrate pudding. — 30 healthy young males, 15 per group, 12 weeks of resistance and plyometric training (n = 30) Evidence B source
  IL-6 lower in Greek yogurt group at week 12 (significant time x group interaction); TNF-alpha higher in carbohydrate group; no size given in abstract
• In a randomized crossover trial in 24 young women, granola with Greek yogurt gave a 52% lower 2-hour blood glucose response than granola with a cultured coconut product. — 24 healthy women, age 22.7, BMI 22.1, single breakfast sessions eaten to satiation (n = 24) Evidence B source
  2 h glucose iAUC 52% lower after dairy vs nondairy (P < 0.0001); postprandial insulin 1.8-fold higher

Safety, limits and interactions

• In a 4-week randomized crossover trial of 30 healthy adults, saturated fat from full-fat yogurt raised apolipoprotein B less than the same fat from low-fat yogurt plus butter. — healthy men and women; 1.5-2 servings/d of full-fat (4%) yogurt vs low-fat yogurt plus 10-15 g butter, 4 weeks each (n = 30) Evidence B source
  ApoB change +10.06 (95% CI 4.64 to 15.47) with low-fat yogurt and butter vs -4.27 (-11.78 to 3.23) with full-fat yogurt; p = 0.004
• According to the Dietary Guidelines for Americans 2025-2030, saturated fat should in general stay at or below 10 percent of daily calories. — general US population Evidence E source
  Saturated fat no more than 10% of total daily calories
• CDC lists raw unpasteurised milk, yogurt and ice cream among foods to avoid for Listeria, and pasteurized milk, yogurt and ice cream as the safer choice. — people at higher risk of listeriosis, including women who are pregnant Evidence E source
  Choose pasteurized yogurt; avoid yogurt made from raw milk
• A review of North American dairy outbreaks from 2007 to 2020 found 12 outbreaks from pasteurized products caused 17 deaths and 7 fetal losses, 10 of them from Listeria. — Dairy-associated disease outbreaks in Canada and the USA, 2007 to 2020 (n = 32 outbreaks) Evidence C source
  Pasteurized products: 12 outbreaks, 174 cases, 134 hospitalizations, 17 deaths, 7 fetal losses; Listeria in 10 of 12
• An umbrella review of 9 systematic reviews says prevention of listeriosis in pregnancy rests on diet rules such as avoiding unpasteurised dairy, and most infections occur in the third trimester. — Pregnant women and newborns in 9 systematic reviews (330 studies, 487 patients) (n = 487) Evidence C source
  66% of infections in the third trimester vs 3% in the first
• A case report linked a Lactobacillus central line bloodstream infection in a toddler with intestinal failure to the live-culture Greek yogurt he ate daily. — one toddler with intestinal failure and a central venous catheter (n = 1) Evidence D source
  Blood isolate about 99% similar to Lactobacillus from the Greek yogurt consumed
• A case report linked a Lactobacillus central line bloodstream infection in a toddler with intestinal failure to the live-culture Greek yogurt he ate daily, with about 99% genetic similarity between isolates. — one toddler with intestinal failure and a central venous catheter (n = 1) Evidence D source
  Blood isolate about 99% similar to Lactobacillus from the Greek yogurt consumed

What people believe that the data does not support

• A 2024 scoping review for the Nordic Nutrition Recommendations found dairy was not linked to higher cardiovascular risk, with an inverse association with total and LDL cholesterol especially for yogurt and cheese. — systematic reviews of milk and dairy and health outcomes, 2011-2022 (n = 2 qualified systematic reviews plus 159 evaluated records) Evidence C source
  Inverse association with total and LDL cholesterol, especially fermented dairy
• According to the Dietary Guidelines for Americans 2025-2030, dairy choices should include full-fat dairy with no added sugars. — general US population Evidence E source
  Recommends including full-fat dairy without added sugars
• In a crossover RCT of 32 women, a Greek-style yogurt with 14 g protein did not reduce hunger or dinner intake compared with a regular yogurt of the same 160 calories. — thirty-two healthy women, age 27 +/- 2 y, BMI 23.0; 160 calories snack with 5.0 g vs 14.0 g protein (n = 32) Evidence B source
  Ad libitum dinner 686 +/- 33 calories (regular) vs 709 +/- 34 calories (Greek-style), p = 0.324; no difference in hunger or fullness
• The EU did not authorize the claim that dairy foods, including yogurt, help weight loss as part of an energy restricted diet. — EU Register on nutrition and health claims, substance Dairy (low fat dairy): cow's milk, yogurt and cheese Evidence E source
  Non-authorized claim
• In a randomized crossover trial in 32 healthy women, a 160 calories Greek-style yogurt snack with 14 g protein did not reduce hunger or dinner intake more than a regular yogurt with 5 g protein. — 32 healthy women, age 27, BMI 23, afternoon snack on separate test days (n = 32) Evidence B source
  Ad libitum dinner 709 vs 686 calories (high vs normal protein), p = 0.324; no difference in hunger or fullness
• The EU did not authorize the claim that three portions of dairy food a day, including yogurt, help promote a healthy body weight in childhood and adolescence. — EU Register on nutrition and health claims, substance Dairy products (milk, cheese and yogurt) Evidence E source
  Non-authorized claim

Who this works differently for

• The same 2021 meta-analysis found the drop in total and LDL cholesterol from probiotic fermented milk was larger in men, and triglycerides fell more in trials lasting 8 weeks or more. — participants of randomized controlled trials of probiotic fermented milk products (n = 39 RCTs, 2237 participants) Evidence A source
  Greater TC and LDL-C reduction in men; greater TAG reduction with interventions >=8 weeks
• A 2020 meta-analysis of 7 randomized trials with 274 people with mild to moderate high cholesterol found probiotic yogurt lowered LDL cholesterol by about 10.6 mg/dL. — subjects with mild to moderate hypercholesterolemia (n = 7 RCTs, 274 participants) Evidence A source
  LDL-C MD -10.61 mg/dL (95% CI -16.53 to -4.69); total cholesterol -8.73 mg/dL (-15.98 to -1.48); no change in HDL-C or TG
• In a 3-week controlled-feeding crossover trial of 13 adults with prediabetes, three daily servings of full-fat yogurt gave 10 percent lower fasting triglycerides than non-fat yogurt. — adults with prediabetes (7 female, 6 male); three daily servings of full-fat (3.25%) or non-fat yogurt for 3 weeks (n = 13) Evidence B source
  Fasting triacylglycerol 10% lower with full-fat yogurt (P < 0.01)
• In a 6-week randomized crossover trial of 30 adults with overweight or obesity, three daily servings of milk, Skyr yogurt and cheese did not change metabolic markers overall, though triglycerides were higher in men. — adults with overweight/obesity and cardiometabolic risk factors; 3 servings/d of low-fat milk, Skyr yogurt, full-fat cheddar vs habitual low dairy (n = 30) Evidence B source
  No condition*time interactions for metabolic outcomes; sex*condition interaction for triglycerides (P = 0.014), higher in males on high dairy
• In overweight and obese pregnant women eating 3.5 oz (100 g) of yogurt a day from week 24, probiotic yogurt did not significantly lower gestational diabetes or preterm delivery compared with conventional yogurt. — Women with pre- or early-pregnancy BMI of 25 or more and fasting plasma glucose under 92 mg/dl at 22 weeks, 65 per group (n = 130) Evidence B source
  FPG -4.0 mg/dl (95% CI -6.9 to -1.1); 2-h OGTT -13.9 mg/dl (95% CI -22.8 to -5.0); gestational diabetes 6 vs 11, OR 0.5 (0.2 to 1.5)
• In 478 overweight or obese women, probiotic and fiber fermented milk started in the first trimester cut gestational diabetes to 18.4% against 33.3% with standard care. — Women with prepregnancy BMI of 25 kg/m2 or more, enrolled at 6 to 12+6 weeks of gestation (n = 478) Evidence B source
  GDM 18.42% (21/114) with fermented milk vs 33.33% (39/117) standard care; OR 0.45 (95% CI 0.25 to 0.83)
• Among 965 pregnant women in Mexico, eating 5 or more cups of yogurt a week was not linked to preterm birth overall, though it was linked to fewer preterm births in women who were not overweight. — Women enrolled at midpregnancy into a prenatal DHA trial in Mexico (n = 965) Evidence C source
  >=5 vs <2 cups/week aOR 0.94 (95% CI 0.51 to 1.72); non-overweight women aOR 0.24 (95% CI 0.07 to 0.89)
• In a Chinese cohort of 2161 mother-infant pairs, mothers who ate yogurt at least 3 times and 600 g a week in late pregnancy had infants with about 21% lower risk of diarrhea. — Mother-infant pairs in the Tongji Maternal and Child Health Cohort (n = 2161) Evidence C source
  Regular high consumers vs non-consumers aRR 0.79 (95% CI 0.65 to 0.96); per 100 g/week aRR 0.98 (0.96 to 0.99)
• In a 12-week RCT of 30 lean untrained young men on a training program, Greek yogurt instead of a carbohydrate pudding meant all weight gained was lean mass and fat mass fell. — thirty untrained university-aged males, 20.6 +/- 2.2 years; fat-free plain Greek yogurt (20 g protein per dose) or isoenergetic placebo pudding, 2-3 doses a day, resistance and plyometric training 3 days a week (n = 30) Evidence B source
  Fat-free mass +2.4 +/- 1.5 vs +1.3 +/- 1.3 kg; % body fat -1.1 +/- 2.2 vs +0.1 +/- 2.6 (ANCOVA p = 0.048)
• In an 8-week RCT of 70 women with overweight or obesity on a low energy diet, adding 50 g a day of Kashk, a concentrated yogurt product, gave greater drops in BMI, body fat and waist. — 70 women with overweight/obesity; low energy diet with or without 50 g Kashk (condensed processed yogurt) a day (n = 70) Evidence B source
  Greater reductions in BMI (P = 0.018), fat percent (P = 0.037) and waist circumference (P = 0.047) vs control; effect sizes in kg not given in abstract
• A meta-analysis of 27 RCTs found that 2 to 4 daily servings of dairy within a calorie-cut diet gave 2.6 lb (1.16 kg) more weight loss over a median 16 weeks. — adults on energy-restricted diets, studies largely in women (90%); dairy foods or 20-84 g whey a day (n = 644) Evidence A source
  Body weight -2.6 lb (95% CI -3.7 to -1.5; metric: -1.16 kg, -1.66 to -0.66); fat mass -3.3 lb (-4.5 to -2; metric: -1.49 kg, -2.06 to -0.92); high-quality evidence
• In a crossover trial of 40 children aged 9 to 14, a 180 calories Greek yogurt snack lowered appetite more than milk but did not change later food intake compared with chips or cookies. — 40 children aged 9-14 years; isoenergetic 180 calories snacks: potato chips, cookies, cheese, Greek yogurt, 2% milk (n = 40) Evidence B source
  Food intake 120 min later did not differ between snacks (P = 0.15); Greek yogurt reduced average appetite vs milk (P<0.0001)
• In a randomized trial in 30 untrained young men doing 12 weeks of resistance and plyometric training, Greek yogurt (20 g protein per dose) raised the bone formation marker P1NP more than a placebo pudding. — 30 untrained university-aged males, 15 per group, 12 weeks of training, Greek yogurt 3 times on training days and 2 times on other days (n = 30) Evidence B source
  P1NP change greater with Greek yogurt vs placebo pudding, baseline to week 12, p = 0.029; P1NP/CTX ratio p = 0.015
• In a 16-week randomized trial in 47 adolescent athletes, two 6.2 oz (175 g) servings of Greek yogurt a day and matched whey protein produced only modest, often sex-specific changes in bone and inflammation markers. — 47 adolescent athletes aged about 16 (Greek yogurt n = 24, whey n = 23), 16-week intervention after an 8-week control period (n = 47) Evidence B source
  No consistent between-source difference; modest sex-specific fluctuations in osteocalcin, osteoprotegerin, CTX and sclerostin
• In a randomized crossover trial in 20 premenopausal women with obesity, Greek yogurt after interval exercise kept parathyroid hormone lower at 1 and 3 hours than an isoenergetic carbohydrate pudding. — 20 premenopausal females with obesity, age 36 ± 5, BMI 38.7, single sessions 4 weeks apart (n = 20) Evidence B source
  PTH lower at 1 h (p < 0.001) and 3 h (p = 0.001) after Greek yogurt vs carbohydrate pudding
• In a randomized crossover trial in 58 adults, 350 g Greek yogurt or cheddar before a meal cut later pizza intake by 175 calories versus water, and older adults compensated less than young adults. — 30 older (60-70 y) and 28 young (20-30 y) adults, single test sessions (n = 58) Evidence B source
  Pizza intake -175 calories after yogurt and cheese vs water (P < 0.001); compensation 33% in older vs 63% in young adults (P < 0.03)
• In a randomized crossover trial in 40 children aged 9 to 14, a 180 calories Greek yogurt snack lowered average appetite more than 2% milk but did not change later food intake. — 40 children aged 9-14, single snack sessions (n = 40) Evidence B source
  Appetite lower after Greek yogurt vs 2% milk (P < 0.0001); food intake at 120 min not different between snacks (P = 0.15)

What is still unknown

• A systematic review of 7 randomized trials with 278 adults found ordinary yogurt with standard starter cultures lowered total cholesterol in only 2 of the 7 trials, and most trials had high or unclear risk of bias. — healthy or chronically ill adults; yogurt containing Lactobacillus bulgaricus and Streptococcus thermophilus (n = 7 RCTs, 278 participants) Evidence A source
  Significant reduction in total cholesterol and TC:HDL-C in 2 of 7 trials; others neutral
• A 2025 systematic review of 68 studies in healthy adults found the effect of conventional fermented dairy, including yogurt, on blood lipids inconsistent and rated the evidence neither convincing nor sufficient under EFSA criteria. — healthy adults; conventional fermented dairy products (n = 68 studies (14 controlled interventions, 37 non-controlled interventions, 17 observational)) Evidence C source
  Most trials no significant change in lipid markers; a few modest reductions in TC and LDL-C
• A Cochrane review of probiotics in pregnancy, including oral fermented milk, found an 81% lower risk of genital infection in 2 small trials but too little data to say whether they prevent preterm birth. — Pregnant women in randomized trials of probiotics for urogenital infection (n = 2 trials) Evidence A source
  Genital infection RR 0.19 (95% CI 0.08 to 0.48); preterm birth not assessable
• Across 29 RCTs with 2,101 adults, eating more dairy did not reduce weight overall, and in long or unrestricted trials it went the other way. — adults in randomized trials of increased dairy consumption (n = 2,101) Evidence A source
  Body weight -0.31 lb (95% CI -1.5 to 0.84; metric: -0.14 kg, -0.66 to 0.38), I² 86.3%; body fat -0.99 lb (-1.7 to -0.24; metric: -0.45 kg, -0.79 to -0.11)
• A systematic review of 22 yogurt studies found cohort and cross-sectional links to lower body weight, but its 7 trials were small and short and could not show cause and effect. — apparently healthy adults; 6 cohort, 7 cross-sectional studies, 6 RCTs and 1 controlled trial (n = 22 publications) Evidence C source
  Observational studies all showed lower or improved body weight or composition; 5 of 6 trials showed nonsignificant greater weight losses with yogurt
• In an 8-week pilot randomized trial in 48 adults aged 55 and over, two 6.2 oz (175 g) servings of Greek yogurt a day had limited effects on bone and inflammation markers, and the authors call for longer trials. — 48 adults aged 55+, exercisers with or without Greek yogurt and non-exercisers with Greek yogurt, 8 weeks (n = 48) Evidence B source
  CTX rose 14% in exercisers taking Greek yogurt (interaction p = 0.022); authors describe effects as limited

The bottom line

What is in the pot depends on which Greek yogurt you buy. The UK composition table lists plain Greek style yogurt at 5.7 g protein and 10.2 g fat per 3.5 oz (100 g), a full fat product unlike the nonfat strained yogurt common in the United States. In a 2016 survey of 921 yogurts in UK supermarkets, natural and Greek types had a median of 5.0 g sugar per 3.5 oz (100 g), mostly lactose, against 11.9 g for fruit yogurts. A single US container is 150 g, a 6 oz pot 170 g and a cup 245 g. Live cultures are the one part with a regulator behind them. The EU authorizes the claim that live cultures in yogurt improve lactose digestion in people who digest lactose poorly. In a randomized crossover trial in 12 men with lactose malabsorption, 500 g a day of fresh yogurt for 15 days produced less breath hydrogen than the same yogurt heated to kill the cultures. That trial used ordinary yogurt, and a Greek yogurt heated after fermentation or cooked into a dish would lose the cultures too. Lactase-deficient adults absorbed calcium from 5.2 oz (147 g) of plain yogurt as well as from milk, in a 1985 study whose abstract does not give the number of people. The bone and inflammation results are markers, and the answer stays unclear for a reason. In 30 untrained young men over 12 weeks of training, Greek yogurt raised the bone formation marker P1NP more than a pudding with no protein and no calcium, so the trial cannot separate the yogurt from its protein and calcium. Against matched whey protein in 47 teenage athletes over 16 weeks, there was no consistent difference. An 8-week pilot in 48 adults over 55 found limited effects, and its authors ask for longer trials. With granola, Greek yogurt gave 24 young women a 52 percent lower two-hour glucose response than a cultured coconut product, with 1.8 times more insulin. In 40 children aged 9 to 14, a Greek yogurt snack lowered appetite more than 2 percent milk and did not change how much they ate later. The one safety report is a case. A toddler with intestinal failure and a central line developed a Lactobacillus bloodstream infection whose strain was about 99 percent genetically similar to the one in the live-culture Greek yogurt he ate daily. If a child has a central line or intestinal failure, that is a question for the medical team. We have no card on milk allergy, pregnancy or medicines for this food, so this page cannot tell you anything about them.

Compared with other foods

Sources

1. ev-gych-10 · USDA FNDDS 2021-2023, dataset
   Yogurt, Greek, whole milk, plain | fdc_id 2705422 | Fatty acids, total saturated 2.39 G per 100 g | Cholesterol 17 MG per 100 g | Yogurt, Greek, nonfat milk, plain | fdc_id 2705424 | Fatty acids, total saturated 0.108 G per 100 g | Cholesterol 5 MG per 100 g
   USDA FNDDS 2021-2023, Yogurt Greek plain, food codes 11411400 and 11411420 · checked 2026-10-07
2. ev-gych-11 · cross-sectional survey
   Natural/Greek yogurts had dramatically lower sugar contents (5.0 g/100 g (1.6, 9.5), largely lactose) than all other categories. While low-fat (<3 g/100 g) products had less sugar and energy than higher fat yogurts, nonetheless 55% (285 of 518 low-fat yogurts) contained between 10 and 20 g sugar/100 g.
   BMJ Open, 2018 · checked 2026-10-07
3. ev-gywl-13 · cross-sectional survey
   Natural/Greek yogurts had dramatically lower sugar contents (5.0 g/100 g (1.6, 9.5), largely lactose) than all other categories. While low-fat (<3 g/100 g) products had less sugar and energy than higher fat yogurts, nonetheless 55% (285 of 518 low-fat yogurts) contained between 10 and 20 g sugar/100 g.
   BMJ Open, 2018 · checked 2026-10-06
4. grky-r3-16 · cross-sectional survey
   Natural/Greek yogurts had dramatically lower sugar contents (5.0 g/100 g (1.6, 9.5), largely lactose) than all other categories.
   BMJ Open, 2018 · checked 2026-09-29
5. grky-r3-17 · reference dataset
   Yogurt, Greek style, plain | CoFID 12-555 | Protein 5.7 g | Fat 10.2 g | Carbohydrate 4.8 g | Lactose 3.5 g | Energy 133 kcal | Calcium 126 mg
   CoFID 2021, Public Health England, code 12-555 (OGL v3.0) · checked 2026-09-29
6. grky-r3-18 · reference dataset
   Yogurt, Greek, nonfat milk, plain | FNDDS code 11411420 | fdc_id 2705424 | 1 5.3 oz container 64562 = 150 g | 1 6 oz container 60039 = 170 g | 1 cup 10205 = 245 g
   USDA FNDDS, Yogurt Greek nonfat plain, food code 11411420, fdc_id 2705424 · checked 2026-09-29
7. grky-r3-10 · randomized crossover trial
   Subjects were randomly assigned in a crossover design to 500 g/d of either fresh or heated yogurt for 2 periods of 15 d each, separated by a 15-d washout interval. ... In the same group, the production of breath hydrogen was lower after fresh yogurt consumption than after heated yogurt consumption (P: < 0.01).
   Am J Clin Nutr, 2000 · checked 2026-09-29
8. grky-r3-11 · randomized trial
   Subjects ingested 270 mg of Ca plus 45Ca in 250 g of milk or 147 g of commercial, unflavored yogurt, and blood radioactivity was assessed at intervals over 24 h. Based on the areas under the blood radioactivity curves, lactase-deficient subjects and controls absorbed calcium equally well from yogurt and milk.
   Am J Clin Nutr, 1985 · checked 2026-09-29
9. grky-r3-12 · authorized health claim
   POL-HC-6400 Live yoghurt cultures Live cultures in yoghurt or fermented milk improve lactose digestion of the product in individuals who have difficulty digesting lactose Authorised
   EU Register on nutrition and health claims, claim POL-HC-6400, snapshot 2026-09-21 · checked 2026-09-29
10. grky-r3-14 · food technology experiment
    In this experiment, acid whey was removed by centrifugation, and the expelled quantity ranged from 1.8 kg to 2.75 kg/kg of strained yogurt (Table 1). ... In the present study, 69.5 g and 67 g of acid whey were removed on average from 100 g of initial yogurt immediately after incubation or after 24 h to produce 30.5 g and 33 g of strained yogurt, respectively.
    Foods, 2022 · checked 2026-09-29
11. grky-r3-15 · food technology experiment
    The composition of strained yogurt is affected by the elimination degree of acid whey. The higher the acid whey elimination, the lower the moisture content and, therefore, the higher the total solids content of the strained yogurt and vice versa.
    Foods, 2022 · checked 2026-09-29
12. ev-gych-01 · meta-analysis
    Statistically significant reductions in blood low-density lipoprotein cholesterol (LDL-C) (WMD: -7.34 mg/dL, 95% CI: from -10.04 to -4.65, and P < 0.001) and total cholesterol (TC) concentrations (WMD: -8.30 mg/dL, 95% CI: from -11.42 to -5.18, and P < 0.001) were observed.
    Nutr Metab Cardiovasc Dis, 2021 · checked 2026-10-07
13. ev-gypg-01 · meta-analysis
    There was a statistically significant association between probiotic yogurt and reduced risk of gestational diabetes mellitus (Pooled OR 0.35; 95% CI 0.19-0.62; I2 = 0.0%).
    Diabetes Metab Syndr, 2023 · checked 2026-10-07
14. ev-gypg-04 · RCT
    Pregnancy and infant birth outcomes were similar between groups.
    Nutrients, 2022 · checked 2026-10-07
15. ev-gywl-01 · acute crossover RCT
    Specifically, dinner was requested at 124 ± 7 min following NS, 152 ± 7 min with LP, 158 ± 7 min following MP, and 178 ± 7 min post-snack for HP. Between snacks, HP led to the latest request time vs. LP (p<0.001) and MP (p<0.05). Although the energy content consumed at dinner was lower following the yogurt snacks vs. NS, the 160 kcal snacks were not fully compensated for at this meal.
    Appetite, 2013 · checked 2026-10-06
16. ev-gywl-03 · acute crossover RCT
    The yogurt snack also delayed eating initiation by approximately 30 min compared to the chocolate snack (p < 0.01) and approximately 20 min vs. crackers (p = 0.07). The yogurt snack led to approximately 100 fewer kcals consumed at dinner vs. the crackers (p = 0.08) and chocolate (p < 0.05).
    Nutr J, 2014 · checked 2026-10-06
17. ev-gywl-05 · RCT
    Fat loss was markedly increased on the yogurt diet (-4.43+/-0.47 vs -2.75+/-0.73 kg in yogurt and control groups; P<0.005) while lean tissue loss was reduced by 31% on the yogurt diet.
    Int J Obes (Lond), 2005 · checked 2026-10-06
18. ev-gywl-10 · meta-analysis of cohorts
    However, there was inverse association between changes in body weight for each serving's increase of yogurt (beta: -40.99 gram/year, 95% CI, -48.09 to -33.88), whereas each serving's increase of cheese was positively associated (beta: -10.97 gram/year, 95% CI, 2.86 to 19.07).
    PLoS One, 2016 · checked 2026-10-06
19. ev-gywl-11 · meta-analysis of observational studies
    Pooling effect sizes from 9 eligible studies with 47 778 participants showed that higher amounts of yogurt consumption was related to a 21% reduction in abdominal obesity (OR = 0.79; 95% CI, 0.70-0.89).
    Nutr Rev, 2026 · checked 2026-10-06
20. ev-gywl-12 · prospective cohort
    On the basis of increased daily servings of individual dietary components, 4-year weight change was most strongly associated with the intake of potato chips (1.69 lb), potatoes (1.28 lb), sugar-sweetened beverages (1.00 lb), unprocessed red meats (0.95 lb), and processed meats (0.93 lb) and was inversely associated with the intake of vegetables (-0.22 lb), whole grains (-0.37 lb), fruits (-0.49 lb), nuts (-0.57 lb), and yogurt (-0.82 lb) (P≤0.005 for each comparison).
    N Engl J Med, 2011 · checked 2026-10-06
21. grky-r3-02 · randomized trial
    Thirty healthy young males completed 12 weeks of resistance and plyometric exercise training and were randomized to consume GY (n = 15) or CP (n = 15). ... We observed significant interactions for IL-6, TNF-α, and the TNF-α/IL-10 ratio, indicating that at week 12, IL-6 (pro) was lower in GY, whereas TNF-α and TNF-α/IL-10 (both pro-inflammatory) were higher in CP vs. week 1 and baseline, respectively.
    Nutrients, 2025 · checked 2026-09-29
22. grky-r3-08 · randomized crossover trial
    In a randomized, crossover study, 24 healthy women (age: 22.7 ± 2.5 years; body mass index: 22.1 ± 1.5 kg/m2) consumed, to satiation, 1 of 3 treatments: Greek yogurt with granola (150 kcal, 9.2 g protein, 2.6 g fat, 2.0 g dietary fibre, and 21.5 g available carbohydrate/100 g); cultured coconut product with granola (146 kcal, 3.2 g protein, 3.2 g fat, 5.6 g dietary fibre, and 21.9 g available carbohydrate/100 g); or water control. ... The 2 h blood glucose iAUC was 52% lower after the dairy compared with nondairy treatment (P < 0.0001).
    Appl Physiol Nutr Metab, 2020 · checked 2026-09-29
23. ev-gych-06 · RCT
    Apolipoprotein B was higher for the low-fat yogurt and butter [changes from baseline, + 10.06 (95%CI 4.64 to 15.47)] compared with the full-fat yogurt [-4.27 (95%CI, -11.78 to 3.23)] and the difference between two treatment periods was statistically significant (p = 0.004).
    Eur J Nutr, 2024 · checked 2026-10-07
24. ev-gych-12 · agency position
    In general, saturated fat consumption should not exceed 10% of total daily calories.
    Dietary Guidelines for Americans, 2025-2030 (HHS, USDA), January 2026 · checked 2026-10-07
25. ev-gypg-08 · CDC agency page
    Pasteurized milk, yogurt, and ice cream
    US CDC, Preventing Listeria Infection · checked 2026-10-07
26. ev-gypg-09 · systematic review
    Twelve outbreaks involving pasteurized products resulted in 174 confirmed cases of illness, 134 hospitalizations, 17 deaths, and seven fetal losses.
    Can J Public Health, 2022 · checked 2026-10-07
27. ev-gypg-10 · umbrella review
    Prevention in pregnant women was based on adherence to strict dietary recommendations, such as reheating leftovers until steamed and avoiding unpasteurised dairy products.
    BJOG, 2022 · checked 2026-10-07
28. ev-gywl-14 · case report
    Comparative genetic analysis predicted ~99% similarity between the CLABSI isolate and Lactobacillus isolates from the Greek yogurt the patient regularly consumed. Our patient's Lactobacillus CLABSI was linked to the consumption of Greek yogurt.
    Nutr Clin Pract, 2026 · checked 2026-10-06
29. grky-r3-19 · case report
    Comparative genetic analysis predicted ~99% similarity between the CLABSI isolate and Lactobacillus isolates from the Greek yogurt the patient regularly consumed. Our patient's Lactobacillus CLABSI was linked to the consumption of Greek yogurt.
    Nutr Clin Pract, 2026 · checked 2026-09-29
30. ev-gych-09 · scoping review
    Current evidence suggests an inverse association with some cardiometabolic risk factors, such as total and LDL-cholesterol, especially regarding fermented dairy products (i.e. yogurt and cheese).
    Food Nutr Res, 2024 · checked 2026-10-07
31. ev-gych-13 · agency position
    When consuming dairy, include full-fat dairy with no added sugars.
    Dietary Guidelines for Americans, 2025-2030 (HHS, USDA), January 2026 · checked 2026-10-07
32. ev-gywl-02 · acute crossover RCT
    Ad libitum dinner intake was not different between the snacks (NP: 686 ± 33 kcal vs. HP: 709 ± 34 kcal; p = 0.324).
    Nutr J, 2013 · checked 2026-10-06
33. ev-gywl-16 · non-authorized health claim
    POL-HC-7009 Dairy (low fat dairy) *Dairy refers to cow’s milk, yogurt and cheese Dairy in an energy restricted diet helps weight loss. Consuming dairy foods, as part of your weight loss diet, will help weight loss. Consuming dairy foods, as part of your weight loss diet, will help weight maintenance. Non-authorised
    EU Register on nutrition and health claims, claim POL-HC-7009, snapshot 2026-09-21 · checked 2026-10-06
34. grky-r3-07 · randomized crossover trial
    This study evaluated whether a 160 kcal higher-protein (HP) Greek-style yogurt snack improves appetite control, satiety, and delays subsequent eating compared to an isocaloric normal protein (NP) regular yogurt in healthy women. ... Ad libitum dinner intake was not different between the snacks (NP: 686 ± 33 kcal vs. HP: 709 ± 34 kcal; p = 0.324). ... The additional 9 g of protein contained in the high protein Greek yogurt was insufficient to elicit protein-related improvements in markers of energy intake regulation.
    Nutr J, 2013 · checked 2026-09-29
35. grky-r3-13 · non-authorized health claim
    POL-HC-6305 Dairy products (milk, cheese and yoghurt) Three portions of dairy food everyday, as part of a balanced diet, may help promote a healthy body weight during childhood and adolescence. -/- Non-authorised
    EU Register on nutrition and health claims, claim POL-HC-6305, snapshot 2026-09-21 · checked 2026-09-29
36. ev-gych-02 · meta-analysis
    The effect on TC and LDL-C level was more pronounced in men, and a greater reduction in TAG was observed in trials with longer interventions (≥8 weeks) as compared to their counterparts.
    Nutr Metab Cardiovasc Dis, 2021 · checked 2026-10-07
37. ev-gych-03 · meta-analysis
    Pooling of 9 effect sizes from these seven articles revealed a significant reduction in total cholesterol and low density lipoprotein cholesterol levels following probiotic yogurt consumption (mean difference: -8.73 mg/dl, 95% CI: -15.98, -1.48, p-value = 0.018 and mean difference: -10.611 mg/dl, 95% CI: -16.529, -4.693, p-value = 0.000, respectively) without significant heterogeneity among the studies (I2 = 40.6%, p-value = 0.1 and I2 = 24.2%, p-value = 0.229, respectively).
    Nutr Metab Cardiovasc Dis, 2020 · checked 2026-10-07
38. ev-gych-07 · RCT
    Fasting blood triacylglycerol concentrations were 10% lower in response to the full-fat yogurt diet, compared with the non-fat yogurt diet (P < 0.01).
    Lipids Health Dis, 2025 · checked 2026-10-07
39. ev-gych-08 · RCT
    No other condition∗time interactions were observed for the other outcomes but we did observe sex∗condition interactions for IL-6 (P = 0.011), TNF-α (P < 0.001), triglycerides (P = 0.014), and diastolic blood pressure (P = 0.045), which were higher during the HD condition in males.
    J Nutr, 2026 · checked 2026-10-07
40. ev-gypg-02 · RCT
    There were not statistically significant differences between the groups regarding the risk of gestational diabetes (6 vs 11; odds ratio 0.5; 0.2, 1.5), preterm delivery (3 vs 8; 0.3; 0.1, 1.2), and other maternal and infant outcomes.
    Eur J Nutr, 2020 · checked 2026-10-07
41. ev-gypg-03 · RCT
    PFM reduced GDM risk by 55% compared with SC (OR = 0.45, 95% CI: 0.25-0.83).
    Diabetes Obes Metab, 2025 · checked 2026-10-07
42. ev-gypg-05 · cohort analysis
    In this population, there was no overall association between prenatal yogurt consumption and preterm delivery.
    Matern Child Nutr, 2018 · checked 2026-10-07
43. ev-gypg-06 · prospective cohort
    Compared with non-consumers, regular high consumers (≥3 times/week and ≥600 g/week had a significantly lower risk of infantile diarrhoea (aRR: 0.79, 95% CI: 0.65, 0.96).
    Int J Food Sci Nutr, 2026 · checked 2026-10-07
44. ev-gywl-04 · RCT
    That is, all body mass the GY group gained was FFM and they lost fat mass (100 and −26%, respectively), whereas the PP group gained both FFM and fat mass (76 and 24%, respectively).
    Bridge A, et al. Greek Yogurt and 12 Weeks of Exercise Training on Strength, Muscle Thickness and Body Composition in Lean, Untrained, University-Aged Males. Front Nutr. 2019 · checked 2026-10-06
45. ev-gywl-06 · RCT
    Significantly greater reductions in body mass index (P = 0.018), fat percent (P = 0.037) and waist circumference (P = 0.047) were observed in the intervention group compared to control.
    Clin Nutr ESPEN, 2020 · checked 2026-10-06
46. ev-gywl-07 · meta-analysis
    27 RCTs were reviewed. Participants consumed between 2 and 4 standard servings/day of dairy food or 20-84 g/day of whey protein compared to low dairy control diets, over a median of 16 weeks. A greater reduction in body weight (-1.16 kg [-1.66, -0.66 kg], p < 0.001, I² = 11%, QR = high, n = 644) and body fat mass (-1.49 kg [-2.06, -0.92 kg], p < 0.001, I² = 21%, n = 521, QR = high) were found in studies largely including women (90% women).
    Nutrients, 2016 · checked 2026-10-06
47. ev-gywl-15 · acute crossover RCT
    FI did not differ between snacks (P = 0.15). The Greek yogurt (P < 0.0001) and cheese (P = 0.0009) snacks reduced average appetite compared with the 2% fat milk snack.
    Appl Physiol Nutr Metab, 2021 · checked 2026-10-06
48. grky-r3-01 · randomized trial
    Thirty untrained, university-aged, males were randomized to 2 groups (n = 15/group): GY (20 g protein, 208 mg calcium/dose) or placebo pudding (PP; 0 g protein, 0 g calcium/dose) consumed 3×/day on training days and 2×/day on nontraining days. ... P1NP changed more in GY than PP (baseline to week 12; p = 0.029) as did the P1NP/CTX ratio (p = 0.015) indicating a greater increase in formation with GY.
    Appl Physiol Nutr Metab, 2020 · checked 2026-09-29
49. grky-r3-03 · randomized trial
    GY consumed 2 servings per day of 175 g GY (17 g protein); WP received an isonitrogenous WP supplement. ... Increased protein intake, independent of source, was associated with modest, often sex-specific fluctuations in bone and inflammatory markers in adolescent athletes, potentially influenced by growth and training-related factors across the competitive season.
    J Nutr, 2026 · checked 2026-09-29
50. grky-r3-05 · randomized crossover trial
    Using a randomized crossover design, 20 participants (age: 36 ± 5 years; BMI: 38.7 ± 7.6 kg/m2) completed high-intensity interval exercise (HIIE; 10 × 1 min cycling intervals at ≥90% HRmax) followed by consumption of GY (247 kcal, 14 g carbohydrate, 32 g protein, 350 mg calcium) or isoenergetic CP (247 kcal, 62 g carbohydrate, 0 g protein, 0 mg calcium). ... parathyroid hormone (PTH) was lower at both 1 h (p < 0.001) and 3 h postprandially (p = 0.001) in GY versus CP.
    Appl Physiol Nutr Metab, 2026 · checked 2026-09-29
51. grky-r3-06 · randomized crossover trial
    In a randomized, unblinded, crossover design, 30 older [60-70 y; BMI (kg/m2): 18.5-29.9] and 28 young (20-30 y; BMI: 18.5-24.9) adults consumed 500 mL of a calorie-free control (water), skim milk and whole milk, 350 g Greek yogurt, and 60 g cheddar cheese. ... Pizza intake was reduced by 175 kcal after yogurt and cheese and by 82 kcal after milks compared to water (P < 0.001). ... Compensation was less in older (33%) than in young (63%) adults (P < 0.03).
    J Nutr, 2021 · checked 2026-09-29
52. grky-r3-09 · randomized crossover trial
    Following a repeated-measures crossover design, 40 children aged 9-14 years randomly consumed 1 of 5 isoenergetic (180 kcal) snacks per study session. ... FI did not differ between snacks (P = 0.15). The Greek yogurt (P < 0.0001) and cheese (P = 0.0009) snacks reduced average appetite compared with the 2% fat milk snack.
    Appl Physiol Nutr Metab, 2021 · checked 2026-09-29
53. ev-gych-04 · systematic review
    Consumption of LBST yogurt significantly reduced total cholesterol concentrations, ratio of total cholesterol to HDL-C and plasma glucose compared to a control yogurt-free diet or diet supplemented in another food/ingredient in two out of the seven studies.
    Eur J Nutr, 2017 · checked 2026-10-07
54. ev-gych-05 · systematic review
    Overall, study quality, result consistency, and mechanistic evidence were deemed "neither convincing nor sufficient" per EFSA criteria.
    Front Nutr, 2025 · checked 2026-10-07
55. ev-gypg-07 · Cochrane review
    Although the use of probiotics appears to treat vaginal infections in pregnancy, there are currently insufficient data from trials to assess impact on preterm birth and its complications.
    Cochrane Database Syst Rev, 2007 · checked 2026-10-07
56. ev-gywl-08 · meta-analysis
    Twenty-nine RCTs were included with a total of 2101 participants. Overall, consumption of dairy products did not result in a significant reduction in weight (-0.14 kg; 95% CI: -0.66, 0.38 kg; I² = 86.3%). In subgroup analysis, consumption of dairy products reduced body weight in the context of energy restriction or short-term intervention (<1 y) trials but had the opposite effect in ad libitum dietary interventions or long-term trials (≥1 y).
    Am J Clin Nutr, 2012 · checked 2026-10-06
57. ev-gywl-09 · systematic review
    Six randomised controlled trials (RCTs) and one controlled trial had various limitations, including small size and short duration. One RCT showed significant effects of yoghurt on weight loss, but was confounded by differences in calcium intake.
    Int J Obes (Lond), 2016 · checked 2026-10-06
58. grky-r3-04 · randomized pilot trial
    GYEX and GYNE supplemented their diet with two daily servings of 175 g of GY (17 g protein, 225 mg calcium per serving). ... C-terminal telopeptide of type I collagen (bone resorption marker) increased 14% in GYEX (time × group interaction, p = 0.022). ... Although the observed effects of GY on the assessed biomarkers were limited and should be interpreted cautiously due to pilot design and statistical constraints, they highlight the need for longer interventions to determine whether whole-food dairy proteins can meaningfully support skeletal and immune health in older adults.
    Nutrients, 2025 · checked 2026-09-29