London, Feb 6: Love yogurt? Have it in plenty as higher consumption of low-fat fermented dairy products can reduce the risk of developing type 2 diabetes.
Scientists at the University of Cambridge found that higher consumption of yoghurt, compared with no consumption, can reduce the risk of new-onset type 2 diabetes by 28 percent.
“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,” said Nita Forouhi from the medical research council (MRC) epidemiology unit at University of Cambridge.
The research included more than 25,000 men and women living in Norfolk, Britain.
It compared a detailed daily record of all the food and drink consumed over a week among 753 people who developed new-onset type 2 diabetes over 11 years of follow-up.
This allowed the researchers to examine the risk of diabetes in relation to the consumption of total dairy products and also types of individual dairy products.
Those with the highest consumption of low-fat fermented dairy products, such as yoghurt, fromage frais and low-fat cottage cheese, were 24 percent less likely to develop type 2 diabetes over the 11 years, compared with non-consumers, the study found.
The same applies to other low-fat fermented dairy products such as low-fat unripened cheeses including fromage frais and low-fat cottage cheese.
Fermented dairy products may have beneficial effects against diabetes through probiotic bacteria and a special form of vitamin K (part of the menaquinone family) associated with fermentation.
“In the age of fast food, it is very reassuring to have messages about foods like yoghurt and low-fat fermented dairy products that could be good for our health,” added Forouhi.