 There are some data relating yogurt consumption and variations in body weight. Almost 15 years ago, Michael Zemel published a clinical trial in African-American, demonstrating that there was a decrease of 5 kilos, almost 5 kilos of body fat in response to a one-year yogurt supplementation. More recently, population data have also contributed to document this issue, particularly a highly cited review of literature by the Harvard group, demonstrating that regular consumption of yogurt over time is associated with a small decrease in body weight compared to an increase in most other food groups that were analyzed in this study. So there are not so many data documenting the issue, but what is currently available is reinforcing the idea of a facilitating effect of yogurt consumption on body weight stability. Energy intake might be influenced, at least under some conditions. There are data indicating that when yogurt is offered as a preload, there will be an impact on appetite sensation, in a sense favoring facilitation of appetite control, and in some cases, there is also a compensation in energy intake at the subsequent meal, a complete or a significant compensation in energy intake. The issue of the study of yogurt composition and thus yogurt design is certainly a hot topic now. We have indications that calcium variations is an important point, but also proteins is a key issue. Whey protein that is a rapidly available protein, which is more rapidly digested compared to casein, has been tested in different formulations, and of course Greek yogurt is a good candidate to see an impact of yogurt on appetite control. Because of the high protein content, and if there is a formulation that has a rather low fat content, theoretically Greek yogurt is a food that might normally facilitate appetite control.