<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112024000700009</article-id>
<article-id pub-id-type="doi">10.20960/nh.05454</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[El yogur como alimento fermentado de consumo diario saludable y sostenible. Recomendaciones a la población]]></article-title>
<article-title xml:lang="en"><![CDATA[Yogurt as a fermented food for healthy and sustainable daily consumption. Recommendations to the population]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortega]]></surname>
<given-names><![CDATA[Rosa M]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez-Ortega]]></surname>
<given-names><![CDATA[Ana Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Loria-Kohen]]></surname>
<given-names><![CDATA[Viviana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aparicio]]></surname>
<given-names><![CDATA[Aránzazu]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lozano-Estevan]]></surname>
<given-names><![CDATA[María del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Sobaler]]></surname>
<given-names><![CDATA[Ana M]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Complutense de Madrid Facultad de Farmacia Departamento de Nutrición y Ciencia de los Alimentos]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Complutense de Madrid Grupo de investigación VALORNUT-UCM ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Hospital Clínico San Carlos Instituto de Investigación Sanitaria ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Centro de Salud Joaquín Rodrigo  ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<volume>41</volume>
<numero>spe3</numero>
<fpage>31</fpage>
<lpage>36</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112024000700009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112024000700009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112024000700009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El yogur ha sido valorado positivamente durante siglos, pero la preocupación por la sostenibilidad alimentaria y al hecho de tratarse de un alimento de origen animal han hecho dudar respecto al consumo que puede ser conveniente. El objetivo del presente trabajo es profundizar en el tema y establecer recomendaciones para la población. Desde el punto de vista nutricional, el yogur es un alimento valioso por la calidad, la biodisponibilidad y el elevado contenido de sus nutrientes, con un bajo contenido energético. Estos componentes, junto con microorganismos probióticos, aportan una matriz que ayuda a lograr un mayor beneficio nutricional y sanitario. El consumo regular de yogur se ha relacionado con protección cardiovascular, frente a la diabetes, al exceso de peso, frente al cáncer y con la salud ósea. Pensando en la sostenibilidad ambiental, la producción de yogur no es especialmente peligrosa, pues los kilogramos de CO2 equivalentes asociados a su producción son de los más bajos que se obtienen en comparación con otros alimentos de origen animal, e incluso más bajos que los asociados a la producción de algunos alimentos vegetales, y el aporte de nutrientes por 1000 kcal, por cada 100 g, por euro, es de los más elevados que pueden obtenerse; existe la posibilidad de mejorar más la sostenibilidad con cambios en la alimentación animal, los envases, el transporte, etc. Teniendo en cuenta estas evidencias, el consumo diario de yogur o de leche fermentada debería incluirse en las guías alimentarias, no solo como una opción láctea más, sino especificando un consumo concreto, como puede ser una ración al día. Esta pauta puede ser útil desde el punto de vista nutricional y para la mejora de la salud pública.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Yogurt has been valued very positively for centuries, but the concern for food sustainability and the fact that it is a food of animal origin has raised doubts about the consumption that may be convenient. The objective of this work is to deepen the topic and establish recommendations for the population. From the nutritional point of view, yogurt is a valuable food, for its high content, quality and bioavailability of its nutrients, in a low energy content, its components together with probiotic microorganisms are provided in a matrix that helps achieve greater nutritional and health benefit. Regular consumption of yogurt has been linked to cardiovascular protection, against diabetes, excess weight, cancer, bone health. Thinking about environmental sustainability, yogurt production is not particularly dangerous, as the kg of CO2 eq (greenhouse gases) associated with their production are the lowest obtained compared to other animal foods and even lower than those associated with the production of some plant foods and the supply of nutrients per 1000 kcal, per 100 g, or per euro is one of the highest available. There is the possibility to further improve sustainability with improvements in animal feed, packaging, transport, etc. Considering this evidence, the daily consumption of yogurt / fermented milk should be included in the food guidelines, not only as one more milk option, but specifying a specific consumption such as a ration / day, this pattern can be useful from the nutritional point of view and for the improvement of public health.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Yogur]]></kwd>
<kwd lng="es"><![CDATA[Leche fermentada]]></kwd>
<kwd lng="es"><![CDATA[Salud]]></kwd>
<kwd lng="es"><![CDATA[Valor nutricional]]></kwd>
<kwd lng="es"><![CDATA[Sostenibilidad]]></kwd>
<kwd lng="en"><![CDATA[Yogurt]]></kwd>
<kwd lng="en"><![CDATA[Fermented milk]]></kwd>
<kwd lng="en"><![CDATA[Health]]></kwd>
<kwd lng="en"><![CDATA[Nutritional value]]></kwd>
<kwd lng="en"><![CDATA[Sustainability]]></kwd>
</kwd-group>
</article-meta>
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