“Yogurt consumption is associated with reduced risk of Type 2 diabetes” is one is one of the 10 evidence-based conclusions made by the YINI board about the health effects of yogurt… learn more below
Three meta-analyses have reported a consistent association between yogurt consumption and reduced risk of Type 2 diabetes (T2D).
Whole-fat yogurt appears to be best – contrary to the recommendations of most dietary guidelines advocating low-fat dairy products for adults.
Results of a recent Danish study showed that whole-fat yogurt eaten in place of low- or wholefat milk was associated with a lower rate of T2D during a median follow-up of 15.3 years in people aged 50–64 years at baseline (11–17% reduction
per serving/day substituted).
In contrast, when low-fat yogurt was eaten in place of whole-fat yogurt, there was a 17% higher rate of T2D per serving per day substituted.
References:
Aune D, Norat T, Romundstad P, et al. Dairy products and the risk of type 2 diabetes: a systematic review and doseresponse meta-analysis of cohort studies. Am J Clin Nutr 2013;98:1066–83.
Chen M, Sun Q, Giovannucci E, et al. Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. BMC Med 2014;12:215.
Gijsbers L, Ding EL, Malik VS, et al. Consumption of dairy foods and diabetes incidence: a dose-response metaanalysis of observational studies. Am J Clin Nutr 2016;103:1111–24.
Ibsen DB, Laursen ASD, Lauritzen L, et al. Substitutions between dairy product subgroups and risk of type 2 diabetes: the Danish Diet, Cancer and Health cohort. Br J Nutr 2017;118:989–97.
