Researchers at the University of Cambridge School of Clinical Medicine, led by epidemiologist Dr Nita Foruchi, who published a study in the journal ‘’Diabetologia’’ of the European Study of Diabetes, found that higher consumption of yogurt reduced the risk of type 2 diabetes by 28%, compared to those who do not eat yoghurt at all. The new detailed study was conducted on more than 3,500 men and women, of whom 753 developed diabetes over the age of 11. Researchers have thoroughly analyzed the diet of these individuals.
The bottom line was that those who ate most low-fat dairy products (mostly yoghurt, but also light cottage cheese) were on average 24% less likely to develop diabetes. Especially the consumption of low-fat yoghurt (on average four to five yoghurt cups of 125 grams) reduced the risk by 28%.
The risk reduction applies to all types of yoghurt, as well as some low-fat types of cheese. Researchers point out that yoghurt and dairy products, in general, contain ingredients that are beneficial to health, such as vitamin D, calcium and magnesium, as well as probiotic bacteria.
A new study shows that increased yoghurt consumption is associated with a lower risk of developing type 2 diabetes, stressing the importance of consuming yoghurt as part of a healthy eating pattern.
