Yoghurt, often celebrated for its probiotic benefits and nutritional value, harbours a surprising secret that may be detrimental to health, according to a published analysis. Contrary to its perceived healthiness, the sugar content in most supermarket yoghurts far exceeds recommended thresholds, with even organic varieties, often considered healthier options, containing some of the highest average sugar content at 13.1 g/100 g.
This revelation poses a particular concern for young children, who consume substantial amounts of yoghurt, potentially making it an “unrecognised” source of dietary sugar. The study found that children up to the age of 3 in the UK consume more yoghurt than any other age group. The obvious reason that sugar is added to commercial yoghurt is to improve palatability, particularly for children—and we all know how that can turn out.
Nutritional Reputation
Yoghurt is traditionally recognised for its contribution to digestive and overall health, offering beneficial bacteria, protein, calcium, iodine, and vitamin B. However, the study focused on evaluating how well yoghurt products, especially those marketed to children, align with UK and US dietary guidelines recommending low-fat and low-sugar dairy products.
The Research
The researchers scrutinised nearly 900 yoghurt and yoghurt-related products available from major UK online supermarket chains, representing 75% of the market share. The products were categorised into children’s, dairy alternatives, desserts, drinks, flavoured, fruit, natural/Greek, and organic.
Across the Board
The findings revealed a significant variation in sugar content across all categories, except for natural/Greek yoghurts. Shockingly, with the exception of this category, the average sugar content in all other groups surpassed the recommended low sugar threshold.
Disturbing Trend
Fewer than 10% of the analysed products qualified as low sugar, with almost none falling into the children’s category. This is particularly alarming given the growing concern over childhood obesity and the prevalence of tooth decay among young children.
Desserts ranked as the top offenders, containing an average of 16.4 g/100 g of total sugar, contributing to over 45% of energy intake. Children’s, flavoured, fruit, and organic categories (which include organic yoghurt) followed suit, with total average sugars ranging from 10.8 g/100 g to 13.1 g/100 g. In contrast, natural/Greek yoghurts maintained a lower average of 5 g/100 g.
While the study acknowledges that yoghurt may be less concerning than soft drinks and fruit juices, the chief sources of free sugars in both children and adults’ diets, the researchers emphasise the worrisome aspect of yoghurt being an unrecognised source of added sugars in the diet, especially in the case of organic yoghurts.
Health-Halo Effect
The perceived “healthy food” image associated with organic yoghurts contributes to a well-documented “health-halo effect,” leading consumers to underestimate caloric content and perceive nutritional benefits more favourably.
In conclusion, the study advocates for a reassessment of yoghurt’s health status, particularly for those labelled as organic, urging reformulation to reduce free sugars. The findings underscore the importance of raising awareness among the public about the surprising amount of added sugar in yoghurt products and drinks, to promote informed and healthier choices.
Link to the research paper: https://pubmed.ncbi.nlm.nih.gov/30228100/
Reference: Moore JB, Horti A, Fielding BA. Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets. BMJ Open. 2018;8(8):e021387. Published 2018 Sep 18. doi:10.1136/bmjopen-2017-021387
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