The study counted 10,010 adult participants (35-74 years), enrolled from universities and research institutions in 6 Brazilian capital cities. People diagnosed with diabetes, cardiovascular diseases and cancer were excluded. Their dairy consumption was assessed with a food frequency questionnaire.
Fermented dairies are best
According to the measurements of total glucose and insulin levels, the intake of total dairy was inversely associated with type 2 diabetes. Fermented dairy products showed particularly strong inverse associations with all markers: -0.24 mg/dL for fasting blood glucose, -0.86 mg/dL for 2-h postload glucose and -0.01% for glycated hemoglobin. Myristic acid was the only nutrient that appeared to facilitate the association between dairy intake and glycemia.
Other studies have pointed to a similar connection between fermented dairy products like yogurt and diabetes. The problem was that no one quite understands why the link exists. This new trial partially lifts the veil from the corner but needs confirmation.
Source: Drehmer M. et al., April 2015, in Am J Clin Nutr, Vol 101(4), pg. 775-782
