How four pots of yoghurt a week reduces risk of type 2 diabetes

Scientists claim that yoghurt and other fermented dairy products can fight type 2 diabetes due to probiotic bacteria.

12:58 06 February 2014

Scientists who have been studying the unexplained link between fermented dairy products and type 2 diabetes, are suspecting that yoghurt can fight the disease because of the probiotic bacteria as well as special form of vitamin K which is produced during the fermentation process. 

 

In a large study, it was revealed that the risk was reduced by 28per cent in people who ate a large amount of yoghurt compared to those who ate none. 

 

Dairy products are important source of protein, vitamins and minerals, and the reduced risk also applied to other low-fat, fermented products such as fromage frais and low fat cottage cheeses.

 

Researchers at the University of Cambridge compared the dietary habits of 750 people who are suffering from type 2 diabetes to that of 3,500 random people. Benefits associated with yoghurt were seen in people who ate four and half standard pots of yoghurt per week. 

 

Lead scientist Dr Nita Forouhi, said: “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.”