New research shows that higher consumption of yoghurt, compared with no consumption, can reduce the risk of new-onset type 2 diabetes by 28 per cent. Scientists found that in fact higher consumption of low-fat fermented dairy products, which include all yoghurt varieties and some low-fat cheeses, also reduced the relative risk of diabetes by 24 per cent overall.
Lead scientist Dr Nita Forouhi, from the Medical Research Council (MRC) Epidemiology Unit at the University of Cambridge, said:
“This research highlights that specific foods may have an important role in the prevention of type 2 diabetes and are relevant for public health messages.
“At a time when we have a lot of other evidence that consuming high amounts of certain foods, such as added sugars and sugary drinks, is bad for our health, it is very reassuring to have messages about other foods like yoghurt and low-fat fermented dairy products, that could be good for our health.”
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