Eating low-fat yogurt in higher quantities can help reduce the risk of type-2 diabetes by 28 percent, according to a University of Cambridge study. Researchers said that higher consumption of low-fat dairy products that includes all yogurt varieties and low-fat cheeses cut the risk of the condition by 24 percent.
The research "highlights that specific foods may have an important role in the prevention of type 2 diabetes and are relevant for public health messages," Dr. Nita Forouhi, lead researcher, said in a press release.
The researchers surveyed participants in the EPIC-Norfolk study, which includes more than 25,000 men and women. They compared the daily intake of 753 participants who developed new-onset type 2 diabetes with a control group of 3,502 participants for over a week at the start of the study. These two groups were followed for a period of 11 years.
The researchers found that maximum consumption of low-fat fermented dairy products such as yoghurt, fromage frais and low-fat cottage cheese reduced the risk of developing type 2 diabetes by 24 percent over the 11 years. When they closely observed the effects of individual dairy products, yogurt was linked to 28 percent reduced risk of developing diabetes.
The reduced risk of diabetes was noticed in participants who consumed an average of four and a half standard 125g pots of yogurt per week.
"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 yoghurt and low-fat fermented dairy products, that could be good for our health," Forouhi concluded.
The findings are published in the journal Diabetologia.
Dairy products are a significant source of high quality protein, vitamins and minerals. Previous studies showed yogurt protects bones, reduces blood pressure, clears acne and quells gut conditions.
