Yogurt in Infant Nutrition Explained
YOGURT can be introduced from 6 months, offering nutrients and live cultures that support infant health.
A multidisciplinary review has addressed common questions about yogurt in infant nutrition, concluding that natural, whole yogurt without added sugar or sweeteners can be included from the start of complementary feeding as part of a varied diet. The authors emphasize that yogurt is produced from pasteurized milk under controlled hygienic conditions and, unlike some other fermented foods, is suitable for infants because it does not contain alcohol and is available in formulations without excess critical nutrients.
Yogurt in Infant Nutrition and Complementary Feeding
According to the review, yogurt may be offered from 6 months of age, provided it does not replace breast milk or infant formula. The authors make clear that breastfeeding, or infant formula when breastfeeding is not possible, remains the main source of nutrition until the child begins eating family meals. Within that framework, yogurt can serve as a complementary food rather than a substitute for the main dairy component.
The review highlights yogurt as a nutrient-dense food that provides protein, calcium, phosphorus, magnesium, zinc, potassium, and vitamins A, D, and several B vitamins. The authors also note that fermentation may improve nutrient absorption by increasing the bioavailability of proteins, carbohydrates, and certain micronutrients, including calcium and magnesium.
Safety, Tolerance, and Common Concerns
The article also addresses several frequent safety concerns. Because yogurt is made from pasteurized milk and undergoes additional heat treatment during production, the authors state that commercial yogurt made under regulated conditions should meet food safety requirements. They note that reported risks involving Escherichia coli O157:H7 have been linked to yogurt made with raw milk, not standard industrial products.
The review further states that yogurt may be better tolerated in lactose intolerance because fermentation can reduce lactose content and provide microbial lactase activity. Natural yogurt without added sugars is preferred, especially in children under 2 years old. The authors also report that current evidence does not support claims that yogurt causes mucus, and they describe potential anti-inflammatory, oral health, and microbiota-related benefits.
Overall, the authors conclude that understanding yogurt’s nutritional, chemical, and microbiological properties can help clinicians and caregivers use it appropriately in infant nutrition from the start of complementary feeding, without displacing breastfeeding or formula.
Reference
Arribas A et al. Yogurt in infant nutrition: Answers to frequent questions. Arch Argent Pediatr. 2026;doi:10.5546/aap.2025-10840.eng.
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