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.