Diabetes prevention

Reduced metabolic risk in older yogurt consumers

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In the context of the 4th Yogurt Summit in April 2016 in San Diego, we publish each week a key-study of one of the guest speakers. This week we introduce Jordi Salas-Salvadó: According to this Spanish study, yogurt consumption may help to reduce the incidence of Metabolic Syndrome in an elderly Mediterranean population.

A Spanish prospective study assessed the association between total dairy products and different subtypes (yogurt, milk and cheese) and the risk of Metabolic Syndrome (MetS) in an older Mediterranean population at high cardiovascular disease risk.

The researchers determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire and blood biochemistry determinations in 1.868 adults (55-80 years). The participants were free of MetS and recruited from several PREDIMED (Prevención con Dieta Mediterránea) centers.

Yogurt consumption: 22-27% reduced MetS risk

930 diagnoses of MetS were documented after a follow-up of 3,2 years. High consumption of yogurt was associated with a reduced risk of MetS: 27% for low-fat yogurt and 22% for whole-fat yogurt. Low-fat dairy and low-fat milk may reduce the risk with 28% and 20% respectively. Only cheese was correlated with a 31% higher risk of developping MetS.

Reference: Babio N. et al., Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population, The Journal of Nutrition August 2015.

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