Four pots of yoghurt a week "protects against diabetes"

Individuals with the highest consumption of lower-fat fermented products – yoghurt, fromage frais and low-fat cheeses – have been general 24 per cent significantly less very likely to turn into diabetic over the period.

When yoghurt was examined separately, it was linked with a 28 per cent lowered risk of Type 2 diabetes, with the most benefits identified with consumption of four and a half common pots a week.

Dr Nita Forouhi, from the university’s Health care Analysis Council Epidemiology Unit mentioned: “This study highlights that certain foods may have an critical function in the prevention of type two diabetes.”

“At a time when we have a whole lot of other proof that consuming higher amounts of certain food items, this kind of as extra sugars and sugary drinks, is poor for our well being, it is very reassuring to have messages about other foods like yoghurt and lower-excess fat fermented dairy items, that could be great for our health.”

The research published in Diabetologia, the journal of the European Association for the Study of Diabetes, did not demonstrate a causal website link among consumption of yoghurt and a decrease danger of diabetes – that means it is attainable that people who eat yoghurt routinely had healtheir lifestyles in other ways.

But researchers said it was achievable that probiotic bacteria and a special kind of vitamin K, portion of the menaquinone family, connected with fermentation of dairy items, was delivering the safety against diabetes.

Dairy products are an essential supply of substantial good quality protein, vitamins and minerals.

However they are also a source of saturated body fat so men and women are recommended not to eat them in high quantities and to select reduced fat alternatives.

Four pots of yoghurt a week "protects against diabetes"