Objective. To assess dietary-related habits among young adults. Design and Setting. Dietary habits were assessed cross-sectionally, using a self-completed questionnaire in 193 students enrolled in public and private universities in Cyprus. Adherence to the Mediterranean diet was evaluated using the validated KIDMED index. BMI was estimated based on weight and height measurements. Results. The mean BMI was 23.31 (±3.98). The mean adherence score to the Mediterranean diet was 6.0 (IQR 4 to 8), with 26.9% of students being classified as high adherers and 21.8% as low adherers to the Mediterranean diet. About 32% of students consumed a second serving of fruit and vegetables more than once a day, whereas 26% reported going more than once a week to a fast-food restaurant and 31% consumed sweets and candy several times a day. On the other hand, 76% of participants reported consumption of at least two dairy products daily and 88% use olive oil at home. The majority consume coffee 2-3 times per day. Conclusions. Results support a shift from traditional healthy diets to more unhealthy eating patterns. However, we also report a high dairy intake and use of olive oil. Tailored-made strategies targeting the young adult population could be warranted.

The present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts.

Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. Additionally, they deliver high biological value proteins and essential fatty acids. There is accumulating evidence suggesting that yoghurt and fermented milk consumption is related to a number of health advantages, including the prevention of osteoporosis, diabetes, and cardiovascular diseases, as well as the promotion of gut health and immune system modulation. This review aims at presenting and critically reviewing the beneficial effects from the consumption of probiotic fermented milks in human health, whilst revealing potential applications in the food industry.

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