Frequent yogurt consumption was associated with 40% lower risks of type 2 diabetes (T2D) in a older mediterranean population at high cardiovascular risks

Learn here more about this study.

Source : Andrés Díaz-López et al. European Journal of Nutrition 2015 doi10.1007/s00394-015-0855-8

In the context of the 4th Yogurt Summit in April 2016 in San Diego, we publish every week a key-study of one of the guest speakers. This week we introduce Li Wen: A combination of genetic and environmental factors may contribute to the development of type 2 diabetes (T2D). This review focuses on the role of diet and gut microbiota in the development of type 2 diabetes and obesity. 

Obesity is a major driving force in the worldwide epidemic of TD2 and is associated with excessive fat accumulation and low-grade inflammation. There is growing evidence that gut
microbiota also play an important role in the development of obesity. Interactions between gut microbiota and host metabolism are crucial, predisposing to obesity and diabetes.

Composition of gut microbiota

Gut microbiota composition showed differences, when comparing obese vs. lean animal and human subjects. Altered gut microbiota have been strongly associated with host obesity and risk of developing T2D.

Evidence suggests that the difference may lie in two major bacteria phyla: Bacteroidetes and Firmicutes. Higher Firmicutes and lower Bacteroidetes were found in obese subjects, whereas the opposite correlation was found in people with normal weight.

The influence of diet

Diet has a dominant role in shaping gut microbiota. Studies showed that dietary change was associated with 57% structural variation in gut microbiota. “Balanced” gut microbiota are necessary to maintain the equilibrium between energy generation and expenditure, influencing the host fat storage. A healthy diet may benefit the gut microbiota composition, including probiotics in yogurt.

Source: Ningwen, T., Wong, S., Wen, L., The role of gut microbiota in the development of type 1, type 2 diabetes mellitus and obesity, Rev Endocr Metab Disord 2015, Vol 16, pg. 55–65.

Li Wen holds currently the position of Research Professor in Immunology at the Yale University in New Haven, US. In 1983, she obtained the degree of MD in Clinical Immunology and Infectious Disease at the Capital University of Medicine in Beijing, China. She achieved the title of PhD in Immunology at the King’s College in London, UK.

Li Wen has nearly 25 years of research experience, of which nearly 17 years in diabetes.  Some of her recent studies have provided important evidence on the role of innate immunity and gut microbiota in the pathogenesis of diabetes, using mouse model.

Her current research focuses on the following areas:

• The role of innate immunity in diabetes
• The role of gut microbiota in diabetes
• The role of B lymphocytes in diabetes
• The role of dendritic cells and innate immunity in diabetes
• The role of the inflammasome in diabetes.

She has over 90 peer reviewed publications in high impact factor journals, including Nature.

Most dietary guidelines consider dairy product as a whole category based on selected single nutrient approach (eg. calcium, vitamin D). But new scientific evidence supports that dairy products represent a diverse class of foods, with health effects that vary by specific product type.

Mozaffarian summarizes the modern evidence of the relationship between diet and health, particularly the effects of diet on cardiometabolic diseases, such as diabetes mellitus. It highlights the need to focus on foods and overall diet patterns, rather than single isolated nutrients. Yogurt emerges as one of the key foods to increase, particularly for protection against diabetes mellitus.

Beneficial diet patterns include more yogurt