ArticleBMJ open2018
Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets.
Article in BMJ open, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers, 2 of them syntheses that pooled it.
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Who cites it
34 citing papers in PubMed, 2 syntheses or guidelines pooled it, 84 citations in OpenAlex.
- The influence of diet quality and dietary behavior on health-related quality of life in the general population of children and adolescents: a systematic review and meta-analysis.Quality of life research : an international journal of quality of life aspects of treatment, care and rehabilitation · 2019Pooled it
- Milk and Dairy Product Consumption and Risk of Mortality: An Overview of Systematic Reviews and Meta-Analyses.Advances in nutrition (Bethesda, Md.) · 2019Pooled it
- Nut Consumption and Sperm Quality in Healthy Men: Results From the Led-Fertyl Study.Andrology · 2026Article
- Bibliometric Analysis on and Characteristics in Soy Yogurt.Probiotics and antimicrobial proteins · 2026Review
- The Use of Rheological and Tribological Techniques for Texture Assessment of Ambient Yoghurt.Foods (Basel, Switzerland) · 2026Article
- Development and validation of an educational comic book on healthy eating in early childhood.Journal of nutritional science · 2026Article
- Low-fat dairy and yogurt intake are positively associated with general and abdominal obesity among Chinese children: a cross-sectional study.BMC public health · 2025Article
- The UK Food Environment: A Systematic Review of Domains, Methodologies, and Outcomes.Current developments in nutrition · 2025Review
- Moderate full-fat and low-fat yoghurt consumption correlates with reduced mortality risk: a large-scale prospective analysis.Journal of global health · 2025Article
- Whole-genome analysis of Lysinibacillus boronitolerans MSR1: A dairy-isolated multidrug-resistant and non-pathogenic strain.PloS one · 2025Article
- Knowledge, Attitudes, and Practices Associated with the Selection of Sweetened Ultra-Processed Foods and Their Importance in Oral Health.Dentistry journal · 2024Article
- Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing.Foods (Basel, Switzerland) · 2024Article
- Development of food literacy in children and adolescents: implications for the design of strategies to promote healthier and more sustainable diets.Nutrition reviews · 2024Review
- Ultra-processed foods: Processing versus formulation.Obesity science & practice · 2023Article
- A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe.Nutrients · 2023Article
- Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review.International journal of environmental research and public health · 2023Article
- Nutrition analysis - with particular focus on carbohydrate content in kefirs and natural yoghurts in the Polish consumer market.Pediatric endocrinology, diabetes, and metabolism · 2023Article
- Inulin-type fructans and short-chain fructooligosaccharides-their role within the food industry as fat and sugar replacers and texture modifiers-what needs to be considered!Food science & nutrition · 2023Review
- New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic.Food research international (Ottawa, Ont.) · 2022Article
- Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners.Journal of food science · 2022Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectivesTo comprehensively survey the sugar and nutrient contents of yogurt products available in UK supermarkets, in particular those marketed to children.
designA cross-sectional survey of yogurt products available in the UK's supermarkets in November 2016.
methodsData were collected from five major online UK supermarkets and a process flow strategy was used to place yogurts into eight categories: children's, dairy alternatives, dessert, drinks, fruit, flavoured, natural/Greek style and organic. A comprehensive database of product information for 921 unique products was created and analysed.
resultsThe total sugar, fat, protein, calcium and energy contents were highly variable across categories, and the ranges were extremely broad. Although lower than the dessert category, the medians (range) of the total sugar content of children's (10.8 g/100 g (4.8-14.5)), fruit (11.9 g/100 g (4.6-21.3)), flavoured (12.0 g/100 g (0.1-18.8)) and organic (13.1 g/100 g (3.8-16.9)) yogurt products were all well above 10 g/100 g, and represented >45% of total energy. Only two out of 101 children's yogurt and fromage frais products surveyed qualified as low sugar (≤5 g/100 g). 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. Within the children's category, fromage frais had higher protein (5.3 g/100 g (3.3, 8.6) vs 3.2 (2.8, 7.1); p<0.0001) and calcium contents (150 mg/100 g (90, 240) vs 130.5 mg/100 g (114, 258); p=0.0015) than yogurts.
conclusionsWhile there is good evidence that yogurt can be beneficial to health, products on the market vary widely in total sugars. Fewer than 9%, and only 2% of the children's, products surveyed were low enough in sugar to earn 'green' in UK front of the pack labelling. Reformulation for the reduction of free sugars in yogurts is warranted.
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