Yogurt

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Yogurt is a fermented dairy food providing protein, calcium, and (in live-culture varieties) probiotics. It has reasonable evidence for digestive benefits and fits within healthy dietary patterns, while direct effects on mood via the gut–brain axis are preliminary. It is well tolerated and often better tolerated than milk by people with lactose intolerance.

Too little may be associated with

Less probiotic intake.

Too much may be associated with

Added sugar; dairy intolerance.

Informational only — not medical advice.

Benefits

Fermented dairy providing protein, calcium, and live cultures that support gut health and bone density.

Risks

Full-fat and sweetened varieties add saturated fat and sugar, and it contains lactose and milk protein—problematic for intolerant or allergic individuals.

Informational only — not medical advice.

Body systems

Organs

Large intestine

Neurotransmitters

GABA (Gamma-Aminobutyric Acid)

Research (8)

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