Yogurt consumption may reduce the risk of type 2 diabetes by 28%

2014-02-07

New research published in Diabetologia shows that higher consumption of yogurt, compared with no consumption, can significantly reduce the risk of new-onset type 2 diabetes.

Scientists at the University of Cambridge found that in fact higher consumption of low-fat fermented dairy products, which include all yogurt varieties and some low-fat cheeses, also reduced the relative risk of diabetes by 24% overall.

When examined separately from the other low-fat fermented dairy products, yogurt, which makes up more than 85% of these products, was associated with a 28% reduced risk of developing diabetes. This risk reduction was observed among individuals who consumed an average of four and a half standard 125 g pots of yogurt per week..