In 2025, Emily C. Fraschetti and a team from York University studied 30 healthy young males in a 12-week trial. They did resistance and plyometric exercises twice weekly, with half consuming Greek yogurt (20g protein) and half an isoenergy carb pudding post-workout. They measured inflammation markers like IL-6, TNF-α, and CRP in blood at start, 6 weeks, and end.

In 2025, Changhu Sun and a team from Chengdu University of Traditional Chinese Medicine looked at data from 2,207 older adults in the US from the National Health and Nutrition Examination Survey (2011-2014). They created a score called the Dietary Index for Gut Microbiota to see how foods that help good gut bugs—like fruits, veggies, whole grains, beans, yogurt, and fish—affect thinking skills.

In 2025, researchers Shuai Ma, Yu Miao, and Xinxin Wu from Heilongjiang University of Chinese Medicine analyzed data from NHANES 2007–2018 on 27,487 U.S. adults. They looked at intake of fermented dairy like yogurt, cheese, and buttermilk, using surveys and health records to link it to stroke history, adjusting for age, smoking, and other factors.