Lowering your risk for developing Type 2 diabetes may be as simple as eating low-fat yogurt several times a week. A new British study has found that people who ate low-fat fermented dairy products cut their risk by 28 percent.
Previous studies on eating dairy products and their effect on diabetes have been inconclusive. Researchers at the University of Cambridge formulated a different kind study that found eating a higher amount of fermented products – from yogurt varieties to some low-fat cheeses – also reduced the relative risk of diabetes by 24 percent overall.
“At a time when we have a lot of other evidence that consuming high amounts of certain foods, such as added sugars and sugary drinks, is bad for our health, it is very reassuring to have messages about other foods like yogurt and low-fat fermented dairy products that could be good for our health,” said Dr. Nita Forouhi, from the Medical Research Council Epidemiology Unit at the University of Cambridge, in a news release.
The study included more than 25,000 people living in the United Kingdom. Those who ate about 4.5 standard 125-gram cups every week had the best results – lowering their risk of Type 2 diabetes by 28 percent. It also applies to eating other low-fat fermented dairy items such as low-fat cottage cheese and low-fat unripened cheeses.
The study, published in the journal Diabetologia, does not prove a cause-and-effect relationship, researchers noted.
“This research highlights that specific foods may have an important role in the prevention of type 2 diabetes and are relevant for public health messages,” Forouhi said.
The American Diabetes Association recommends having sources of dairy in a person’s diet for calcium and protein. The best choices of dairy products include regular or Greek yogurt that is either plain and non-fat or non-fat light.
Sources: news release Diabetologia, American Diabetes Association
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