Medical Benefit of Yogurt

Yogurt has been consumed by humans for thousands of years. Yogurt is made by fermenting milk with bacteria such as lactobacillus acidophilus, the end result being smooth, creamy and pudding-like. Yogurt not only provides essential nutrients such as calcium and protein, it also offers a variety of health benefits. According to the USDA National Nutrient Database, a cup of fat-free, plain yogurt has 127 calories and 13 g of protein.

Immune Function

A healthy immune system prevents the development of disease and illness. Including yogurt in your diet daily is one way to promote optimal immune system function. A study published in 2006 in the Annals of Nutrition and Metabolism found that daily yogurt intake in young healthy women stimulated cellular immune function, even after the women stopped eating yogurt.

Heart Health

High cholesterol levels are associated with an increased risk of developing heart disease. A study published in 1999 in the Journal of the American College of Nutrition found that eating yogurt daily reduced serum cholesterol levels in people with high cholesterol.

Yeast Infections

Yeast infections occur when there is an overgrowth of the fungus candida. They mostly affect women. Yogurt contains lactobacillus bacteria, which produce acid and prevent overgrowth of yeast. A study published in 1992 in the Annals of Internal Medicine found that daily yogurt consumption among women who suffered from recurrent yeast infections effectively reduced their occurrence.

Ulcers

Ulcers are open sores that occur in the stomach, intestine or esophagus; they are most often caused by the bacterium helicobacter pylori. The beneficial bacteria found in yogurt are effective at reducing H. pylori colonies in the stomach, according to a study published in 2006 in the journal Alimentary Pharmacology and Therapeutics. The study found that strains of bacteria found in yogurt released organic acids that prevented adhesion of H. pylori to stomach or intestinal walls.

Inflammation

Chronic inflammation can damage tissues and can contribute to the development of diseases. One study published in 2004 in the Journal of Nutrition found that yogurts with the bacteria strain Lactobacillus GG had prevented inflammation and reduced symptoms of arthritis.