 There seems to be some differences between yogurt. In the presentation of Dr. Jordi Salis in this symposium, there was some emphasis on the relevant to reduce fat. In my field of expertise, high fat intake is making more complex appetite control and may result in increased energy intake. If a yogurt is supplemented with the good bacteria influencing energy balance, it might be another fruitful action to increase the outcome, the benefits of a yogurt. Furthermore, I like telling that yogurt is a flexible food, has a flexible matrix in the sense that it gives the possibility to proceed to some formulations, reformulations. And recently we did something consisting of changing the ratio of dairy proteins within yogurt with a significant impact on energy intake. So yes, there seems to be differences between yogurt and depending on the composition, depending on the bacteria strains, etc., we might find there are some explanations of the difference. And of course beyond that, there is the issue of the sweetening of yogurt that is coming to when we talk about that. When we talk about the protection of yogurt, we talk about all the types of yogurt, Stratococcus vulgaricus or Stratococcus thermophilus, and these beneficial effects on reducing the risk of diabetes, it has been observed not only in all total yogurt but also in low fat yogurt or yogurt with fat, because it has been demonstrated that not all types of saturated fatty acids, yogurt are very rich in saturated fatty acids when it is full of fat, but not all types of saturated fatty acids have the same effects on insulin resistance and probably the saturated fatty acids that contain yogurt have beneficial effects on insulin resistance. So this could explain why in observational studies we have demonstrated an inverse association between the frequency of yogurt consumption and diabetes.