Frozen yogurt has long been marketed as the guilt-free alternative to ice cream, and it is currently enjoying a resurgence, with nearly 130 new frozen yogurt shops reported to have opened across the United States over the past year, according to the New York Times.
The paper put the question to nutrition experts, who say the picture is more nuanced than the marketing suggests. Unlike ice cream, which under US law must contain at least 10% fat and be made from pasteurised dairy, frozen yogurt's composition varies widely. It typically contains 3 to 4% fat, or less in low-fat versions, and is made with a fermented milk base, such as yogurt or cultured milk, along with sugar and flavourings, according to food scientists cited by the Times. Most frozen yogurt sold commercially is ultra-processed, often containing sweeteners, stabilisers and emulsifiers to achieve a smooth texture, the paper reported, noting that ultra-processed foods in general have been linked to higher risks of obesity, cardiovascular disease and type 2 diabetes.
On calories and fat, frozen yogurt does come out ahead in some comparisons. A New York dietitian told the Times that frozen yogurt typically has fewer calories and less saturated fat than ice cream, though it can also contain more added sugar to offset the tartness of the yogurt base. As an example, the Times compared a small original frozen yogurt from Pinkberry with a similarly sized serving of Breyers French Vanilla ice cream: the frozen yogurt had 30 fewer calories and five more grams of added sugar, but no saturated fat, compared with six grams in the ice cream.
Even so, both desserts tend to be high in added sugars, which over time can raise the risk of type 2 diabetes, obesity and heart disease, the paper noted. A dietitian in Pennsylvania pointed out that the slight calorie advantage of frozen yogurt is often wiped out once toppings such as brownie bits or cookie crumbles are added.
Some frozen yogurt brands also highlight live bacterial cultures, and limited research has linked yogurt and other fermented dairy products to gut health benefits such as reduced bloating and constipation. However, a food science professor at the University of California, Davis, told the Times it remains unclear whether those benefits carry over to frozen yogurt, and that because the product is not strictly regulated, it can be difficult to know how many live cultures a given product actually contains. The "live and active cultures" seal from the International Dairy Foods Association can help verify that a product meets a meaningful threshold, she said.
The overall verdict from the experts is that, eaten in moderation, both frozen yogurt and ice cream can fit into a healthy diet, and neither should be considered a health food. Portion size and toppings probably matter more for health than the choice between the two desserts. The Times also noted that there is nothing wrong with choosing a dessert for enjoyment or comfort rather than health, and that opting for the "healthier" choice can sometimes backfire: someone craving ice cream who eats frozen yogurt instead may end up unsatisfied and reach for more.
Source: The New York Times
