Proteins studied included whey, casein, and milk proteins, all effective at trapping volatile molecules before they escaped into the air
A new study suggests that consuming yoghurt, particularly Greek yoghurt, immediately after eating garlic could significantly reduce the notorious garlic breath. Researchers, including Indian-origin doctoral student Manpreet Kaur, found that whole milk plain yoghurt prevented almost all volatile compounds responsible for garlic’s pungent odour from escaping into the air. The findings were published in the journal Molecules.
“Just like with apples, eating yoghurt immediately after garlic seems to neutralise the odour,” explained Sheryl Barringer, who led the study. The researchers tested yoghurt and its individual components—water, fat, and protein—for deodorising effects. Yoghurt alone reduced 99% of the odour-producing compounds, while fat and protein were more effective than water. Higher butter-fat content further improved odour control, prompting the team to suggest that high-protein foods could one day be specifically formulated to combat garlic breath.
Proteins studied included whey, casein, and milk proteins, all effective at trapping volatile molecules before they escaped into the air. A complex of casein micelles and whey protein performed the best. Barringer noted, “Proteins often bind flavour, which can be negative in food, but here it works positively by neutralising garlic odour.” Adjusting yoghurt’s pH from 4.4 to 7 slightly reduced its deodorising ability, while frying garlic also diminishes most odour-causing compounds.
In a related study, researchers from Lancaster University and University Hospitals of Morecambe Bay NHS Trust suggested that daily consumption of natural yoghurt could lower women’s risk of breast cancer. The beneficial lactose-fermenting bacteria in yoghurt may help displace harmful bacteria in the breast ducts, reducing inflammation that is linked to cancer development.
Barringer predicts that Greek yoghurt, with its higher protein content, may be especially effective in curbing garlic breath. Fruit-flavoured varieties could also work, provided they are consumed immediately after garlic intake. These findings offer practical insights for both oral freshness and potential long-term health benefits.
