Diabetes risk cut by ‘unsexy’ yoghurt

Researchers from the University of Cambridge recorded the diets of 4127 people aged 40–79 over an 11-year period. 

Total dairy intake was categorised into low/high fat dairy and into yoghurt, cheese and milk. Combined fermented dairy product intake was estimated and categorised into high and low fat. 

After excluding those with uncertain diabetes status and other confounding factors such as myocardial infarction, stroke and cancer, 128 people developed type 2 diabetes. 

The study found that those who consumed high amounts of low-fat plain yoghurt reduced their risk of new-onset type 2 diabetes by 28%, compared to those who did not eat any low fat yoghurt, even when accounting for body weight. 

They also found that higher consumption of any low-fat fermented dairy products, which include all yoghurt varieties and some low-fat cheeses, also reduced the relative risk of diabetes by 24% overall. 

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