ICCR 2015 Canada

ICCR 2015, Canada: Report on yogurt and diabetes


During the YINI Symposium at the International Chair on Cardiometabolic Risk (ICCR) Congress in Québec City on the 10th of July, three international speakers focused on the specific role of yogurt in preventing Type 2 Diabetes. Hubert Cormier, a registered dietitian from Canada, shared with us the most important learnings from the event.

 This is a guest post from Hubert Cormier. Used with permission.

According to Dr Frank Hu (Harvard School of Public Health), the separated effects of fermented dairy subtypes in decreasing the risk of Type 2 Diabetes need to be considered. A study by Mozaffarian et al, published in the American Journal of Clinical Nutrition, concluded that the intake of yogurt over a period of 4 years resulted in reduced weight, whereas an opposite or neutral effect was found for other dairy products.

 Yogurt as a healthy habit

 André Marette of the University of Laval covered the complex mechanisms of the preventive action: several yogurt components such as calcium, vitamin D, milk proteins, bioactive peptides, probiotics and dairy fatty acids (including trans-palmitoleic acid) are associated with the preventive effect on diabetes.

Given the attributed health benefits and the low yogurt consumption in North-America, Hubert Cormier recommends to increase yogurt consumption as part of a healthy diet. The versatility of yogurt is key: there is a yogurt for everyone, for each moment of the day.

Québec City, Canada, 10 July 2015, Convention Center

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