May 2012/Prepared Foods -- Iranian researchers have found a vitamin D-fortified version of the Persian yogurt drink doogh can improve inflammatory markers in type 2 diabetics. Lead author Tirang Neyestani, of Shahid Beheshti University of Medical Sciences in Tehran, said inflammation is known to have a central role in the development of type 2 diabetes and its further complications of heart disease and stroke.


“Our previous research showed that improvement of vitamin D status by regular daily intake of a fortified yogurt drink resulted in lowered blood glucose levels in diabetic patients,” Neyestani said in a statement. “The current study found that consuming a vitamin D-fortified yogurt drink also decreased serum substances, like highly sensitive C-reactive protein, which are known to have an inflammatory role.”

Leeb Biomilch’s Leeb Vital brand has added a range of yogurts, though not sourced from the cow’s milk common in the U.S. Available in Germany, Bio Ziegenjoghurt is an organic goat’s milk yogurt, while Bio Schafjoghurt is a sheep’s milk yogurt in such flavors as vanilla and strawberry.

In New Zealand, The Collective added Great Dairy Summer Coconut Gourmet Probiotic Yogurt, a limited-edition yogurt with flavors supposedly reminiscent of a tropical holiday, but also vegetarian and free of gluten, gelatin and preservatives.  pf