Low fat yogurt, cottage cheese lowers type 2 diabetes risk
London – According to a recent study eating low-fat yogurt can reduce the risk of developing type-2 diabetes by almost a third.
Researchers at Cambridge University analysed seven-day food diaries kept by 4000 British men and women aged 45 to 74 years, including 753 people who developed type-2 diabetes over the following 11 years.
They found that the risk was reduced by 28 percent in people who ate a large amount of yogurt than those who ate none.
High consumption of other low-fat fermented diary products including cottage cheese and fromage frais was also associated with a reduced risk of developing type-2 diabetes.
While the study could not prove a conclusive causal link between eating dairy and lower diabetes risk, the association was strong.
Scientists suspect that fermented dairy products are beneficial because of the probiotic bacteria, as well as a special form of Vitamin K produced during the fermentation process – however the cause is not fully understood.
Benefits associated with yogurt were seen in people who ate on an average four and a half standard pots of yogurt per week.
Lead scientist Dr Nita Forouhi, from the University of Cambridge, said that the findings may be relevant for public health messages.
The study has been published in Diabetologia, a journal of the European Association for Diabetes.