Yogurt could lower the risk of type 2 diabetes

A recent study conducter by researchers from the Harvard School of Public Health has found yogurt could lower the risk of type 2 diabetes.
From their studies they found that higher intake of yogurt is associated with a reduced risk of type 2 diabetes. It is different result from other dairy foods and consumption that did not show this association.



Senior researcher Dr Frank Hu said ‘The consistent findings for yogurt suggest that it can be incorporated into a healthy dietary pattern.’
The study has been published in BMC Medicine and funded by the National Institutes of Health (NIH). From the study, the researchers compiled the results of three large cohort studies that recorded the medical history and lifestyle habits of health professional.
It including dentists, pharmacists, nurses, physician, vets and podiatrists. There’s 194,519 participants in this study.

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All of them need to fill out a health and lifestyle questionnaire at the beginning of the study and were followed up every 2 years with further questionnaires. All of them free from diabetes at the start of the study and participants were excluded if they did not include information in their questionnaires about dairy consumption.

A total of 15,156 cases of type diabetes were identified during the follow-up period and overall no association was found between total dairy consumption and type 2 diabetes.




From their finding, the researchers found an association between high yogurt intake and a lower risk of type 2 diabetes development. They compare these findings with those from other studies that had examined the association between dairy products and type 2 diabetes up until March 2013. They found that eating a 28 g serving of yogurt every day was associated with an 18% lower risk of type 2 diabetes developing.

The research had suggested that the presence of calcium, magnesium or certain fatty acids within dairy products could lower type 2 diabetes risk. It is now thought that probiotic bacteria in yogurt with their fat profile and antioxidant status improving qualities could lower the risk.

The authors also acknowledge that their study has its limitations. Although large, the cohort samples predominantly consisted of health professionals of European ancestry, suggesting that the findings may not be representative of the whole population. Furthermore, the findings of the study are observational and do not guarantee causation.

Source :- Medical News Today

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