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According to the European Association for the Study of Diabetes, consumption of yogurt is likely to increase in upcoming years due to its association with lowering the chances of being diagnosed with type II diabetes. Researchers examined the dairy consumption of 753 type 2 diabetes participants in Norfolk, England, as well as 3,500 randomly selected participants over the course of 11 years. Authors Robert N. Luben, Kay-Tee Khaw, Nicholas J. Wareham, and Nita G. Forouhi reported that total consumption of dairy “was estimated and categorized into high-fat (≥3.9%) and low-fat (<3.9% fat) dairy, and by subtype into yoghurt, cheese and milk.” Although dairy products that were high in fat (such as milk, cheese, and high-fat fermented products) did not have any correlation with type 2 diabetes, an “inverse association was found between diabetes and low-fat fermented dairy product intake and specifically with yoghurt intake.” Specifics as to why yogurt may be linked to lowering diabetes were not published, however, the results are likely due to probiotics that reduce inflammation in the body.
For the full report: http://www.diabetologia-journal.org