In order to make new scientific knowledge available for practitioners, the Danone Institute international publishes symposia proceedings, monographs, books or guides about food, nutrition & health.
Written by world-renowned experts, these publications cover a wide variety of topics, present overviews of recent development, promote consensus and/or explore controversy surrounding relevant issues.
Discover and download the last scientific publications coordinated by the Danone Institute International experts and working groups:
The 6th Global Summit on the Health Effects of Yogurt took place in June 2018 during the ASN annual meeting, in Boston (USA). This YINI summit was on “Yogurt, more than the sum of its parts”. Leading experts gathered to review the major recent data about yogurt, dairy matrix, fermentation and nutrient-density. Indeed, yogurt is a nutrient dense food and offers live bacteria. But studies shows also that people who eat yogurt tend to have healthier lifestyles… heard it all before?
The proceedings of the conferences are published in Advances in Nutrition (Sept 2019).
The YINI’s 5th anniversary was celebrated in June 2018. For this occasion, YINI has published this document “Yogurt for Health – 10 evidence-based conclusions to mark the 5th anniversary of the Yogurt In Nutrition Initiative”
In this document, the YINI board reviews the recent advances in scientific understanding about the health effects of yogurt and draws several evidence-based conclusions like nutrient-density, reduced risk of type 2 diabetes, healthier diet and lifestyle, reduced risk of cardiovascular diseases…
Lactose intolerance has become an obsessive preoccupation of a growing population worldwide, along with exclusion diet new trends. These new trends could be seen as a better overall consideration of the role of food in human health or as misinformation related to some type of foods.
For instance, lactose intolerance is often confused with cow’s milk allergy and avoidance of dairy is often considered the only alternative for the lactose intolerant.
This white book, developped in collaboration with the WGO, is a review of scientific publications that brings a better understanding of lactose intolerance and the risks of a restrictive diet.
During 5th Global Summit on the Health Effects of Yogurt, (Oct 2017, IUNS, Buenos Aires, Argentina) experts were gathered to review the major discoveries from the last ten years around gut microbiota. Recent research has shown it could act as a biomarker for disease and a fundamental target for specific interventions, including dietary ones, like yogurt consumption.
The proceedings are published in The Nutrition Review (Supp. Edition, Dec 2018) and available online.
In 2014, the Danone Institute International in partnership the American Society for Nutrition organized the 2nd Global Summit of the Health Effects of Yogurt, during the Nutrition Sessions organized by the American Society for Nutrition during Experimental Biology 2014, in San Diego USA.
The proceedings of the Summit has been published in 2015 in a Supplement of the Nutrition Reviews.
In 2013, the Danone Institute International created the Yogurt in Nutrition: Initiative for a Balanced Diet in partnership the American Society for Nutrition and together, they organized the 1st Global Summit of the Health Effects of Yogurt, during the Nutrition Sessions organized by the American Society for Nutrition during Experimental Biology 2013, in Boston USA.
The proceedings of the Summit have been published in 2014 in a Supplement of the American Journal of Clinical Nutrition.
In order to provide insights in the short-term health economic impact of maternal overweight, gestional diabetes and related macrosomia, a health economic framework was designed. The pilot study also aims to encourage further health technology assessments, based on country – and population – specific data.
Food and drugs overlap considerably in definition and application, yet also possess several fundamental differences. Pharmacologically, drugs are defined as substances used to diagnose, mitigate, prevent, treat, or cure diseases. Foods are substances that provide taste, aroma, or nutritive value. Since drugs first originated from foods it is not surprising that the lines between the two are often thin. What distinguishes a food from a drug may not be as relevant as when it becomes a drug and what to do about the functional foods and food bioactives in between. Food & Drugs provide a reflexion and analysis of the differences, links and interest between drugs and functional foods.