{"corpus_id":72988760,"paper_sha":"752ebeff241d9412b337a91726585c1d0d20abd6","doi":"10.1111/J.1471-0307.2005.00180.X","arxiv_id":null,"pmid":null,"pmcid":null,"mag_id":2109787692,"dblp_id":null,"acl_id":null,"title":"The nutrition and health benefits of yoghurt","year":2005,"publication_date":"2005-02-01","venue":"","journal":{"name":"International Journal of Dairy Technology","pages":"1-12","volume":"58"},"journal_issn":null,"journal_title":null,"publication_types":[],"pubmed_pub_types":null,"s2_fields_of_study":["Agricultural and Food Sciences","Medicine"],"reference_count":94,"citation_count":259,"influential_citation_count":15,"is_open_access":false,"arxiv_categories":null,"arxiv_license":null,"arxiv_journal_ref":null,"mesh_headings":null,"chemicals":null,"comments_corrections":null,"source_flags":1,"s2_open_access_pdf_url":null,"s2_open_access_landing_url":null,"s2_open_access_license":null,"s2_open_access_status":null,"pmc_open_access_pdf_url":null,"pmc_open_access_landing_url":null,"pmc_open_access_license":null,"pmc_open_access_status":null,"unpaywall_open_access_pdf_url":null,"unpaywall_open_access_landing_url":null,"unpaywall_open_access_license":null,"unpaywall_open_access_status":null,"abstract":"Yoghurt is one of the most popular fermented milk products worldwide and has gained widespread consumer acceptance as a healthy food. It provides an array of nutrients in significant amounts, in relation to its energy and fat content, making it a nutrient‐dense food. In particular, yoghurt can provide the body with significant amounts of calcium in a bioavailable form. Furthermore, yoghurt has many health benefits beyond the basic nutrition it provides, such as improved lactose tolerance, a possible role in body weight and fat loss, and a variety of health attributes associated with probiotic bacteria.","claims":[{"public_id":"cl_2fe029d50ee33cb289de5b61649717a8","status":"active","text":"Yoghurt can provide significant amounts of calcium in a bioavailable form.","confidence":0.96,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_2fe029d50ee33cb289de5b61649717a8"},{"public_id":"cl_040853b31dac310e4ef76cd088addbe4","status":"active","text":"Yoghurt is a nutrient-dense food that provides significant amounts of nutrients relative to its energy and fat content.","confidence":0.97,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_040853b31dac310e4ef76cd088addbe4"},{"public_id":"cl_d03b30e5d818d77c00e7774cd66af8f9","status":"active","text":"Yoghurt is associated with improved lactose tolerance, a possible role in body weight and fat loss, and health attributes linked to probiotic bacteria.","confidence":0.92,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_d03b30e5d818d77c00e7774cd66af8f9"}],"concepts":[{"public_id":"co_0013290850f357b22819ae0f69e64fb9","status":"active","name":"calcium in a bioavailable form","description":"Calcium present in a form that can be readily absorbed and used by the body.","types":["nutrient form"],"aliases":["bioavailable calcium"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_0013290850f357b22819ae0f69e64fb9"},{"public_id":"co_2a239671ac6095c75bbc7b73cd9606c2","status":"active","name":"improved lactose tolerance","description":"Better tolerance of lactose-containing foods or reduced symptoms after lactose ingestion.","types":["health effect"],"aliases":["lactose tolerance"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_2a239671ac6095c75bbc7b73cd9606c2"},{"public_id":"co_3efd0afe47fc8e1e5b8ae4be4133d697","status":"active","name":"probiotic bacteria","description":"Live microorganisms in yoghurt that are associated with health-related effects.","types":["microorganism","dietary component"],"aliases":["probiotics"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_3efd0afe47fc8e1e5b8ae4be4133d697"},{"public_id":"co_4b15f8126757c24c539b7f6efc06377b","status":"active","name":"body weight and fat loss","description":"Reductions in body mass and body fat, considered here as a potential health outcome.","types":["health outcome"],"aliases":["weight loss","fat loss"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_4b15f8126757c24c539b7f6efc06377b"},{"public_id":"co_4c1225adfe664f16bcadd5006990e8a9","status":"active","name":"nutrient-dense food","description":"A food that provides substantial nutrients relative to its energy and fat content.","types":["food property"],"aliases":[],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_4c1225adfe664f16bcadd5006990e8a9"},{"public_id":"co_7a16f27d98fc7f8b576eb919c24bc6b0","status":"active","name":"yoghurt","description":"A fermented milk product consumed as a food source and discussed here for its nutritional and health properties.","types":["food","fermented milk product"],"aliases":["yogurt"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_7a16f27d98fc7f8b576eb919c24bc6b0"}],"external_ids":{"DOI":"10.1111/J.1471-0307.2005.00180.X","ArXiv":null,"PubMed":null,"PubMedCentral":null,"MAG":2109787692,"DBLP":null,"ACL":null},"open_access":{"is_open_access":false,"pdf_url":null,"landing_url":"https://sah.borca.ai/papers/72988760","source":null,"pdf_url_source":null,"license":null,"reason":"pdf_url_not_indexed"},"reference_availability":{"status":"available","references_indexed":true,"full_text_available":false,"full_text_source":null,"count_basis":"semantic_scholar_metadata","extraction_status":"not_applicable","reason":null},"source":{"provider":"episteme2","base_corpus":"semantic_scholar_dump","freshness_mode":"unknown","basis":["semantic_scholar_metadata","postgres_metadata"],"limits":["paper metadata is based on indexed upstream scholarly datasets","claims and concepts are available only for extracted papers","absence of claims or concepts means no extracted graph data is available in this response"],"status":"available","degraded":false,"degraded_reasons":[],"diagnostics":{"status":"available","degraded":false,"degraded_reasons":[],"metadata_status":"available","graph_status":"available","abstract_status":"available"},"source_flags":1},"paper_id":630637,"paper_uid":"cc5782eb-a101-43c3-9f5e-a98073b87633","canonical_identity":{"paper_id":630637,"paper_uid":"cc5782eb-a101-43c3-9f5e-a98073b87633","identity_status":"available","lookup_basis":"semantic_scholar_external_id","compatibility_path":"corpus_id"},"url":"https://sah.borca.ai/papers/72988760"}