Yogurt’s contribution to diet quality and nutrient intake in Canada

Dairy products have long been a familiar food in the diet of many Canadians, yet consumption has declined across the population, particularly among older adults. Given dairy's contribution of essential nutrients, including protein, calcium, potassium, phosphorus, magnesium, vitamin A, vitamin D, vitamin B12, and riboflavin, understanding the nutritional implications of this decline is increasingly important across the lifespan, particularly during growth and development, and older adulthood. 

In light of these trends, a 2026 study assessed the effects of increasing yogurt intake on the nutrient quality of the diet of Canadians across the ages.   

The study used nationally representative data from the 2015 Canadian Community Health Survey (CCHS) including 17,308 participants (3,595 children, 9,372 adults, and 2,445 older adults). The participants were categorized into 4 groups according to daily yogurt intake: 

1. Group 1: <1 g  
2. Group 2: 1-90 g 
3. Group 3: 90-115 g 
4. Group 4: >115 g 

Group 1 was defined as “non-consumers,” whereas groups 2–4 were classified as “consumers.” Group 3 served as the reference for the study, as it reflects Health Canada’s reference amount and typical commercial serving sizes. Nutrient intake among participants aged ≥70 years was analyzed separately to account for increased risks of sarcopenia and malnutrition in this population. 

Yogurt Intake Pattern 

Mean yogurt consumption was highest among adults (about 136 g/day), followed by children (about 124 g/day) and older adults (about 120 g/day). Overall, yogurt intake was highest among females aged 19-30, followed by males aged 31-50. Yogurt was most often consumed as a snack overall, followed by breakfast and lunch. While adults followed this pattern, older adults consumed most yogurt at breakfast and children mainly as a snack. Flavoured yogurt (2–6%) was the most commonly consumed type across all age groups, although preferences varied by age, with yogurt beverages being more common in children and toddlers, and plain yogurt among adults and older adults. 

Nutrient Intake 

Compared to non-consumers, yogurt consumption was associated with significantly increased protein, calcium, potassium, vitamin D, and dietary fibre intakes, as well as decreased sodium intake. As several of these nutrients, particularly calcium, potassium, and vitamin D, are commonly under-consumed in the diet of Canadians, the authors note that reduced emphasis on dairy in Canada’s Food Guide may have unintended implications for overall nutrient adequacy. Saturated fat intake was marginally higher in Group 4 (12.44 g of saturated fat), differing by only 0.5–0.6 g from the other groups. Saturated fat intake was similar in Group 3 (11.88 g) compared to Groups 1 and 2 (11.80 g and 11.84 g, respectively). 

The authors suggest that the association between yogurt intake and higher dietary fibre intake likely reflects common consumption patterns, in which yogurt is typically consumed with fibre-rich foods such as fruit, nuts, and whole-grain granola. Similarly, the authors suggest that the lower sodium intake associated with yogurt consumption may reflect dietary patterns characterized by a greater emphasis on nutrient-dense, minimally processed foods. 

Despite concerns about added sugars in flavoured yogurts, yogurt consumption was not associated with higher added sugar intake across age groups. Instead, the authors suggest that yogurt intake is linked to favourable health outcomes, including reduced risk of weight gain and type 2 diabetes, and overall cardiometabolic benefits.

The findings also showed that yogurt consumers had higher dietary protein intakes compared to non-consumers. In fact, research demonstrates that dairy products are among the top 3 preferred sources of protein in children, adults, and older adults. The authors note that dairy foods are a source of high-quality protein, providing all nine essential amino acids in a highly digestible form. In light of the growing shift toward plant-based eating patterns, the authors emphasize the importance of obtaining protein from a variety of dietary sources while considering the specific nutritional needs of different age groups. For example, consumption of high-quality protein has been identified as an important strategy for supporting muscle health in older adults. With regards to energy and total fat, no differences were observed between consumers and non-consumers across age groups.  

While concerns about dairy and saturated fat intake persist, the authors emphasize the importance of considering the food source and the broader food matrix, rather than focusing on a single nutrient in isolation. 

Some study limitations include the use of data from a single 24hr dietary recall, lack of analysis of different types of yogurts, and lack of more recent data. 

Overall, these findings support the inclusion of yogurt as part of the daily diet of Canadians, highlighting its role in promoting intakes of key nutrients that are commonly under-consumed. The authors emphasize the important role of nutrient-dense dairy foods in the context of evolving dietary patterns.