In the beginning of this year, we get back to some interesting publications of 2021… after exploring the barriers to adopt healthy sustainable diets, we are focusing on the ways to act through local diets.
We can make an impact on both health and environment by shifting to healthy sustainable diets. If the shift to a more sustainable healthy diet is not always easy, so how do we strike the right balance?
Researchers call of sustainable local dietary guidelines
While most national guidelines aim to promote health, many fall short when it comes to helping preserve the planet (1). Researchers analyzed 43 FBDGs (Food Based Dietary Guidelines) from different countries looked at how closely they matched the FAO/WHO sustainable healthy diet guiding principles (2).
Environmental impact and sociocultural aspects of diet were not very often considered, particularly in the older FBDGs. Among environmental aspects, reducing food loss and waste was included more frequently.
By updating them in line with latest scientific advances, national guidelines would not only help us make healthy food choices but would also give us a steer on how to make our diets more sustainable.
Focus on dairy products in FBDGs
Some experts say that dairy foods should be included in sustainable healthy diets for nutritional, social and economic reasons, while others are concerned about the impact of animal agriculture on the environment.
A recent publication made the point about dairy product in global FBDGs and sustainable diets (3). According to it, dairy cows are estimated to contribute only about 2.5% to global greenhouse gas emissions (GHGEs) and agricultural GHGEs come from constantly recycled carbon that is already in the atmosphere and contribute less to global warming than GHGEs from the burning of fossil fuels.
On nutritional aspects, dairy foods are a treasure-trove of nutrients and contribute to the healthy functioning of our body.
Current FBDGs do not adequately capture dairy’s contributions to sustainable healthy diets. The focus needs to shift from individual nutrients to the wealth of health benefits that dairy foods offer, say the authors.
Choosing the diet that’s best for you and for the planet
Despites general recommendations, here are some tips to help you make the food choices that are right for you and for future generations (4):
Choose animal-sourced foods with care. If animal-sourced foods account for over 60% of food production-related GHGEs worldwide, emissions vary with beef accounting for much more GHGEs (per kg of food) than pork, chicken, fish, eggs and milk. This suggests that while the largest reduction in GHGEs can be achieved by excluding meat from our diets, flexitarian diets or territorial local diets that significantly reduce the consumption of red meat but include moderate intakes of poultry, dairy, eggs and fish might also be effective.
Eat more “greens”. Compared with Western diets, plant-based diets have been associated with reduced risks of obesity, early death and diet-related diseases. But people who exclude animal-source foods altogether run the risk of being deficient in certain nutrients. Flexitarian or territorial local diets that are plant-based and include moderate intakes of poultry, dairy, eggs and fish may provide a good balance, making it easier to ensure you get the right nutrients.
Eat locally sourced foods. The environmental impact of a food depends on how and where it is produced, how far it has had to travel, and how it has been stored. Eating locally-sourced foods that are in season can help to reduce the environmental impact of your diet, and the chances are they’ll also cost you less.
Play of diversity. Variety is important in diet because food components interact to alter our ability to digest nutrients from foods. For example, lactose and vitamin D increase the absorption of calcium, B vitamins, folate, magnesium and zinc. Including a wide range of foods, especially those rich in fiber, can also help to increase the types of microbes living in our gut. The range of gut microbes can be increased still further by including probiotic and fermented foods (eg, fermented milk, yogurt, kefir) in your diet (4).
‘In reviewing the criteria for sustainable healthy diets, we show that flexitarian and territorial diversified diets may offer the optimal balance between human and planetary health (…)’ – Moreno et al, 2021.
In the beginning of this year, we get back to some interesting publications of 2021, which have explored the barriers to adopt healthy sustainable diets…
Adopting a healthy sustainable diet is not just about health and protecting the environment. It deals with choices in order to include foods that are available, affordable, and acceptable… and sometimes, this is not so easy according to recent publications.
How can food systems be sustainable?
A food system includes all the activities and outputs that relate to the production, processing, distribution, preparation and consumption of food. The United Nations has recently described a sustainable food system as:
Productive and prosperous to ensure enough food
Healthy and nutritious
Equitable and inclusive, to ensure that everyone has access to food and people working within the food system can earn a living
Respectful and empowering, to ensure people can make their own choices and get involved in shaping the food system
Resilient (to ensure enough food when shocks and crises hit)
Regenerative (to ensure enough food now and for future generations) (1).
On a personal level, this approach of sustainability can be declined as a sustainable healthy diet, which can be defined as diets with low environmental impacts, which contribute to food and nutrition security and to healthy life for present and future generations.
Sustainable diets are:
protective and respectful of biodiversity and ecosystems
The Eat-Lancet reference diet (3) represents a healthy and sustainable global diet that can help to reduce diet-related greenhouse gas emission (GHGE). However, experts are concerned that many people around the world couldn’t afford to follow this type of diet (2).
Did you know that nearly four in ten people in the world can’t afford a healthy diet?
Diets in many countries have transformed over the past 30 years alongside increases in industrialisation, economic growth and urbanization. They have shifted from traditional foods to increased consumption of:
highly processed foods, containing high levels of sugar, salt, unhealthy fats and chemical additives
and meat,
which has led to increases in malnutrition and diet-related diseases like cardiovascular diseases or, diabetes.
Nutrient-rich foods such as fruits and vegetables, fish, eggs and dairy are often more expensive than starchy staples and highly-processed foods because they are more difficult to produce, store and transport (4).
Changing the diet to follow more sustainable healthy diet involves eating more beans, fruit, vegetables, dairy, fish and chicken, and less red meat, high-fat/sugar/salt foods and oils.
It means a bigger spend on food for people on a low income (4). Being aware of local food habits and introducing feasible food shifts may help to ease costs,
Balancing contradictions to make the right food choices
Although effects on health and the environment are important, the consumer’s choices are also driven by availability, affordability, personal preference, social circumstances and cultural influences. These aspects are essential when assessing sustainable healthy diets (1).
Choosing what food to buy is often a trade-off between conflicting influences. At the top of the list of priorities are price, health, taste, and time to prepare or procure food and it seams that price and convenience outweigh everything else when doing the food shop. And healthy foods are often viewed as a bit pricier than other options (5).
Nutrient-rich foods are often expensive and may have a high carbon footprint: Animal-sourced foods like meat and dairy are nutrient-rich foods, but they have a high environmental impact. However livestock generate income and may also have other important social, cultural and economic value, especially in low- and middle-income countries.
The possible answers may lay on global food systems:
Supplementing low incomes, public investment to improve the overall efficiency of food systems,
supply chain innovations can help reduce costs to consumers.
But cost isn’t the only reason and cultural and social factors also play their part.
And on this aspect, one other way should be to be aware of local food habits and introducing feasible food shifts may help to ease costs.
… Stay tuned, in the next post, we will focus on the ways to act through local diets.
Yogurt is obtained by fermentation of the milk by specific lactic acid bacteria, which shall be viable, active and abundant in the final product Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles [1].
At the end of its manufacture until its consumption, the yogurt should be stored in the refrigerator at 40 °F (4°C) or below. Above this temperature, other bacteria and even harmful bacteria may develop.
At room temperature (below 90°F – 30 °C), yogurt can still be good up to 2 hours. But this break in the cold chain shortens the shelf life. If the room temperature exceeds 90°F, the yogurt is no longer good after 1 hour. [2]
How can I check if my yogurt is still good?
The 2 hours range seems rather short. To avoid waste, it is possible to check the quality of the yogurt. Signs that the yogurt has gone bad can be the presence of mold, a strange coloring (other than a pure white for plain yogurt), a strong unnatural smell. In this case, or even in case of doubt, the yogurt should be thrown away [3].
If your yogurt does not have these characteristics, but you see a little liquid on the surface of the yogurt, this is normal. It is a natural separation of the whey. You will just have to mix it in the yogurt to keep all the nutrients [4].
Is yogurt still safe after the sell-by date?
The sell-by date is the expected date when the yogurt may start to lose its taste quality. This does not mean that your yogurt is unhealthy. If it has been well stored in the fridge, the yogurt can be consumed up to 2 weeks after the sell-by date [2, 3].
Again, you can look at the appearance of the product. If everything looks normal, you can consume it.
In a nutshell: Among all noncommunicable diseases, the Cardiovascular Diseases (CVD) landscape has changed dramatically over the last decades, with unhealthy globalized diet becoming an increasingly important factor for the development of CVD causes. The aim of this review was to aggregate all available evidence on the physiologic effects of regional diets among adults at high risk for developing CVD, defining regional diets as sustainable dietary patterns using locally-sourced goods to nurture the surrounding populations.
With regard to their CVD benefits, it seems however complex to define a specific regional pattern as superior to another. Selective CV outcomes (anthropometry, BP, inflammation markers) are improved following regional dietary interventions, although aggregation of data for the recommendation of specific territorial diets for the reduction of CVD risk is not yet feasible, with a possible exception of the Mediterranean diet.
Abstract: Assessing the Physiological Effects of Traditional Regional Diets Targeting the Prevention of Cardiovascular Disease: A Systematic Review of Randomized Controlled Trials Implementing Mediterranean, New Nordic, Japanese, Atlantic, Persian and Mexican Dietary Interventions
Traditional regional diets are considered as sustainable dietary patterns, while many have been examined with regard to their health benefits. The aim of the present systematic review was to aggerate all evidence on the physiological effects of regional diets among adults at high risk for cardiovascular disease (CVD). Three databases were searched for randomized controlled trials (RCTs) implementing any regional diet (Mediterranean (MedD), Persian, Southern European Atlantic, Japanese, Chinese, new Nordic, or other) while examining cardiovascular risk factors among adults at increased risk. Primary outcomes included anthropometric indices and secondary outcomes involved blood lipid concentrations, glucose metabolism, inflammation and other markers of CVD progression.
Twenty RCTs fulfilled the study’s criteria and were included in the qualitative synthesis, with the majority implementing a MedD. Adherence to most of the regional diets induced a reduction in the BW and anthropometric indices of the participants. The majority of RCTs with blood pressure endpoints failed to note a significant reduction in the intervention compared to the comparator arm, with the exception of some new Nordic and MedD ones. Despite the interventions, inflammation markers remained unchanged except for CRP, which was reduced in the intervention groups of one new Nordic, the older Japanese, and the Atlantic diet RCTs. With regard to blood lipids, regional diet interventions either failed to induce significant differences or improved selective blood lipid markers of the participants adhering to the experimental regional diet arms. Finally, in the majority of RCTs glucose metabolism failed to improve. The body of evidence examining the effect of regional dietary patterns on CVD risk among high-risk populations, while employing an RCT design, appears to be limited, with the exception of the MedD. More research is required to advocate for the efficacy of most regional diets with regard to CVD.
Greek yogurt is a great option for replacing sour cream. Unlike its regular version (standard yogurt), in Greek yogurt, the lactoserum or whey – the concentrate liquid we usually find on top of the cup – is strained out after fermentation. This process provides a consistent and creamy texture. You should privilege whole-milk Greek yogurt to get as close as possible to sour cream.
What is Greek yogurt?
Greek yogurt is a high-protein yogurt (≥5.6%) with a creamy mouthfeel. Its traditional recipe, or Mediterranean style yogurt, is originated from Greece – However, it is consumed worldwide and under different names.
The production process remains traditional. It is fermented by bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, which feed by lactose, releases lactic acid that coagulates milk proteins and produces typical aromatic compounds. After fermentation, lactoserum is strained out, providing its consistent velvety texture and distinguishing it from regular yogurt [1].
Greek yogurt is a nutrient-dense food. It is an excellent source of proteins and calcium. It also contains other nutrients, such as vitamin B12 or vitamin D and It also contains live microorganisms.
More than a snack or a dessert, it can be a healthier substitute of heavy or sour cream.
How to replace sour cream with Greek yogurt?
In a recipe, use an equal amount of plain Greek yogurt.
It is a great substitute for dips, dressings, frostings, condiments and sauces. It is also a good option for marinades and home-made ice cream.
However, you must be careful with the temperature : generally yogurt has less fat than sour cream and can curdle easily in the heat. It can be cooked on low heat or added in the recipes at the end of cooking.
It can feel like we’re being bombarded with messages about animal-sourced foods being the ‘bad guys’ for the environment. But when it comes to sustainable healthy diets it’s time to stop thinking of plant foods as ‘good’ and animal-sourced foods as ‘bad’, say the authors of this article.
Instead, we need a balance of plant and animal foods for good health, and both offer valuable social, economic and environmental benefits.
What do food-based dietary guidelines (FBDGs) say about sustainability?
In the face of mounting concerns about climate change and the environment as well as the future of our food supplies, some FBDGs have started to include sustainability recommendations. Recent updates encourage people to eat more plant-sourced foods and less animal-sourced food.
But this message is too simplistic and we should also consider other factors when we’re assessing sustainable healthy diets, say the authors.
Health effects of foods are more than just nutrients
Plant and animal foods contain a wide variety of nutrients, some of which are only present in one or the other. That’s why a balanced combination of plant and animal foods is important.
Apart from their nutrient content, many factors need to be considered when assessing the potential health effects of foods. Some examples are probiotics, bioactive compounds, the structure of the food (food matrix), interactions between foods, processing, and food preparation effects.
Plant and animal foods have complementary roles in sustainable healthy diets
Plant and animal agriculture both use environmental resources such as water and land, and both provide environmental benefits and economic livelihoods. The environmental impact of a food depends not only on whether it’s a plant or animal food but also on the region of the world, the production methods and transportation involved.
Plants play a vital role in regulating the levels of gases in the atmosphere. They produce oxygen on which we depend for our survival, and they remove carbon dioxide from the atmosphere which helps to limit climate change.
Animal foods are valuable in preventing nutrient deficiencies (eg, protein, calcium, iron). Livestock can graze on land that is unsuitable for growing crops and can eat plant material that is unfit for human consumption, turning it into animal foods – meat, milk, eggs. Animal manure can be used to improve plant growth. Plant and animal by-products are used to create biofuels that help to reduce our dependence on fossil fuels.
Scientific collaboration is the way forward
Global food systems must change, say the authors. We need to produce more plant and animal foods to feed a growing global population. At the same time we need to reduce the environmental impact of plant and animal agriculture while supporting people’s livelihoods and community life.
A raft of initiatives is underway to improve research methods and encourage people around the world involved in agriculture, health and sustainability to work together. The authors call for FBDGs to continue to guide people towards dietary options that best support human and planetary health and which improve socio-economic wellbeing.
‘In addition to the essential steps of improving dietary diversity and variety, a move towards increased consumption of nutrient- and bioactive-rich foods such as fruits, vegetables, and dairy foods in place of lower-nutrient and higher environmental-impact foods is an actionable food-based step toward a solution [to making diets healthier and more sustainable].’ – Comerford et al, 2021.
We know we can make an impact both on our health and our environment by shifting to healthy sustainable diets. But what’s best for us isn’t always what’s best for the planet. So how do we strike the right balance?
To answer this, several ‘ingredients’ need to go into the melting pot. As well as health effects, global food production and distribution contribute to climate change and environmental damage through release of greenhouse gas emissions (GHGEs), water and land use, pollution and biodiversity loss. Experts say that most of our current eating habits are unsustainable and harming the planet.
How do we continue to feed ourselves without destroying the planet?
By definition, healthy sustainable diets are nutritious, affordable and accessible, culturally acceptable and have a low environmental impact. The best balance between these aspects is achieved by eating a varied predominantly plant-based diet, reducing food loss/waste and improving food production practices, say the authors of this article.
Healthy sustainable diets may be, for example, flexitarian, pescatarian, vegetarian or vegan.
A flexitarian diet contains high levels of plant-sourced foods, moderate amounts of poultry, fish, eggs and dairy, and low levels of meat.
A territorial diversified diet (TDD, eg, Mediterranean and New Nordic diets) is a region-specific flexitarian diet that primarily includes seasonal, locally-sourced foods.
A vegetarian diet includes plant-sourced foods, dairy and eggs but excludes meat and fish.
A pescatarian diet is a vegetarian diet that includes fish.
A vegan diet excludes all animal-sourced foods (eg, meat, fish, dairy, eggs, honey).
Choosing the diet that’s best for you and for the planet
Here are some tips to help you make the food choices that are right for you and for future generations:
Choose animal-sourced foods with care – Animal-sourced foods account for over 60% of food production-related GHGEs worldwide. But emissions vary within this food group with beef accounting for much more GHGEs (per kg of food) than pork, chicken, fish, eggs and milk. That’s partly because cattle produce methane, but also because beef needs up to 28 times more land than all other animals (including dairy cattle) combined. This suggests that while the largest reduction in GHGEs can be achieved by excluding meat from our diets, flexitarian diets/TDDs that significantly reduce the consumption of red meat but include moderate intakes of poultry, dairy, eggs and fish might also be effective, albeit to a lesser extent.
Eat plenty of greens -We can help reduce GHGEs by eating more plant-sourced food and less animal-sourced foods, especially red meat. From the health side, compared with western diets, plant-based diets have been associated with reduced risks of obesity, early death and diet-related diseases (eg, heart disease, diabetes and some cancers). But people who exclude animal-source foods altogether run the risk of being deficient in certain nutrients needed for good health, the authors point out. A flexitarian diet or TDD that is plant-based and includes only a little red meat but has moderate intakes of poultry, dairy, eggs and fish may provide a good balance, making it easier to ensure you get the right nutrients.
Go local – The environmental impact of a food depends on how and where it is produced, how far it has had to travel to reach you, and how it has been stored. So the GHGEs are much greater if you’re choosing exotic fruits and vegetables that have come from far away, especially if they’ve travelled by air, or if they have been grown in greenhouses. Eating locally-sourced foods that are in season can help to reduce the environmental impact of your diet, and the chances are they’ll also cost you less.
Be varied – Variety is important in our diet because food components interact to alter our ability to digest nutrients from foods. For example, lactose and vitamin D increase the absorption of calcium, B vitamins, folate, magnesium and zinc. Including a wide range of foods, especially those rich in fibre, can also help to increase the types of microbes living in our gut. These microbes play an important role in maintaining good health. The range of gut microbes can be increased still further by including probiotic and fermented foods (eg, fermented milk, yogurt, kefir) in your diet.
Health professionals play a key role in guiding healthy sustainable diets
It’s a good idea to get professional advice if you are following a vegan, vegetarian or pescatarian diet to avoid potential nutritional deficiencies. This is particularly important for infants, children and adolescents, women and the elderly, say the authors of this article.
Special dietary education and supplementation aren’t needed for flexitarian diets or TDDs. You may find that a flexitarian diet is easier to maintain if you’re switching from a western diet and want a sustainable healthy alternative.
The authors also point to the important role of healthcare professionals and policy makers in promoting healthy eating strategies in schools, helping families learn more about the benefits of meal planning, ensuring all countries have healthy diet guidelines, and improving access to trained dietitians and nutritionists.
‘In reviewing the criteria for sustainable healthy diets, we show that flexitarian and territorial diversified diets (TDDs) may offer the optimal balance between human and planetary health without the need for support from healthcare professionals.’ – Moreno et al, 2021.
Did you know that nearly four in ten people in the world can’t afford a healthy diet?
The authors of a report from the 22nd Annual Harvard Nutrition Obesity Symposium are calling for a radical re-think about food systems so that everyone has access to a sustainable healthy diet. A fresh approach is essential if we are to solve this global problem, combat climate change and support sustainability goals, say the authors.
A turning point for global food systems
Food systems feed the world’s population and include all the stages from the farm to your plate. The authors stress that we shouldn’t just focus on increasing food production as we have in the past – food systems need to protect the environment, ensure healthy and safe food for all, provide fair wages and livelihoods for workers, and be sustainable.
Changing diets worldwide
Diets in many countries have transformed over the past 30 years alongside increases in industrialisation, economic growth, urbanisation, globalisation, and increasingly sedentary lifestyles.
Diets have shifted from traditional foods to increased consumption of highly processed foods – containing high levels of sugar, salt, unhealthy fats and chemical additives – and meat, which has led to increases in malnutrition (eg, obesity, vitamin and mineral deficiencies) and diet-related diseases (eg, heart disease, diabetes).
Healthy diets are not affordable for many
Nutrient-rich foods such as fruits and vegetables, fish, eggs and dairy are often more expensive than starchy staples and highly-processed foods because they are more difficult to produce, store and transport.
The answer? Supplementing low incomes, public investment to improve the overall efficiency of food systems, and supply chain innovations can help reduce costs to consumers. But cost isn’t the only reason for unsustainable and unhealthy food choices – cultural and social factors and aggressive marketing by companies also play their part.
Food systems are at the center of a brewing storm consisting of a rapidly changing climate, rising hunger and malnutrition and significant social inequities. At the same time, there are vast opportunities to ensure that food systems produce healthy and safe food in equitable ways that promote environmental sustainability’ – Fanzo et al, 2021.
United Nations leads the way
The UN Food Systems Summit in September 2021 aimed to establish country-level and global plans to improve food systems, making them more sustainable, resilient and environmentally friendly while improving nutrition and health outcomes and livelihoods. Putting these plans into action will be challenging at a time of increasingly alarming climate change, growing economic and social unfairness, and the COVID pandemic, say the authors.
‘The real cost of acquiring enough nutrient-rich food to meet national dietary guidelines for a healthy diet exceeds the available income for about 3 billion people (38% of the world‘s population).’ – Fanzo et al, 2021.
In a nutshell: The association between dairy products consumption, dairy fats and cardiovascular diseases, remains, despite the level of recent studies and publications, debated. This new publication analysed 55 studies on the associations between dairy consumption and the risks of hypertension, coronary diseases or stroke. Despites the heterogeneity of the studies and the products analysed, total dairy consumption was associated with a modestly lower risk of hypertension, CHD and stroke.
Abstract: Dairy Product Consumption and Cardiovascular Health: a Systematic Review and Meta-Analysis of Prospective Cohort Studies
The association between dairy product consumption and cardiovascular health remains highly debated. We quantitatively synthesized prospective cohort evidence on the associations between dairy consumption and risk of hypertension (HTN), coronary heart disease (CHD) and stroke. We systematically searched PubMed, Embase, and Web of Science through August 1st, 2020 to retrieve prospective cohort studies that reported on dairy consumption and risk of HTN, CHD or stroke. We used random-effects models to calculate the pooled relative risk (RR) and 95% confidence interval (CI) for the highest vs the lowest category of intake and for 1 serving/day increase in consumption. We rated the quality of evidence using NutriGrade. Fifty-five studies were included.
Total dairy consumption was associated with a lower risk of HTN (RR for highest vs lowest level of intake: 0.91, 95% CI: 0.86-0.95, I2 = 73.5%; RR for 1 serving/day increase: 0.96, 95% CI: 0.94-0.97, I2 = 66.5%), CHD (highest vs lowest level of intake: 0.96, 95% CI: 0.92-1.00, I2 = 46.6%; 1 serving/day increase: 0.98, 95% CI: 0.95-1.00, I2 = 56.7%), and stroke (highest vs lowest level of intake: 0.90, 95% CI: 0.85-0.96, I2 = 60.8%; 1 serving/day increase: 0.96, 95% CI: 0.93-0.99, I2 = 74.7%). Despite moderate to considerable heterogeneity, these associations remained consistent across multiple subgroups. Evidence on the relationship between total dairy and risk of HTN and CHD were of moderate quality and of low quality for stroke. Low-fat dairy consumption was associated with lower risk of HTN and stroke, and high-fat dairy with a lower risk of stroke. Milk, cheese, or yogurt consumption showed inconsistent associations with the cardiovascular outcomes in high vs. low intake and dose-response meta-analyses. Total dairy consumption was associated with a modestly lower risk of hypertension, CHD and stroke. Moderate to considerable heterogeneity was observed in the estimates and the overall quality of the evidence was low to moderate.
Type 1 diabetes usually affects young people, and is an autoimmune disease. In this case, the body will “attack” cells responsible for the insulin production. The treatment generally consists of prescribed insulin, diet and physical activities.
Type 2 Diabetes (T2D) is when the body can’t properly use all the insulin produced or when it can’t control glycemia. It’s more common and generally associated with disbalanced nutritional habits. The fundamental principle of managing T2D is to adopt a healthy lifestyle, which includes a healthy diet, regular physical activity, not smoking and maintaining a healthy weight. [1]
What is the role of diet on Type 2 Diabetes?
Patients with T2 Diabetes will have to manage their diabetes, with medical supports and advices, regular physical activities and a healthy diet.
A study on 4.000 adults over 11 years, showed a strong inverse correlation between T2D and yogurt consumption, compared to non-yogurt consumers (2)
A meta-analysis, including 194 519 adults, confirmed the specific effect of yogurt on reducing T2D risk (3)
An easy dietary first approach would be to eat yogurts as a snack instead of more “unhealthy” snacks. This substitution has been studied and is correlated with a reduced risk of type 2 diabetes. [2, 4]
How might yogurt help reduce type 2 diabetes risks?
Several biological mechanisms may explain the effects of the yogurt consumption on the reduction of T2 Diabetes risks:
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