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# Yoghurt lowers type 2 diabetes mellitus risk
- URL: https://www.foodconsumer.org/yoghurt_lowers_type_2_diabetes_mellitus_risk_0209140405/
- Published: 2014-02-09T17:04:00.000Z
- Updated: 2026-09-22T15:44:57.000Z
- Description: Among more than 25,000 adults in EPIC-Norfolk followed over 11 years, the highest yoghurt consumption tracked with up to 28 percent lower type 2 diabetes risk, and low-fat fermented dairy with 24 percent lower. Total dairy, milk and cheese showed no link.
- Author: Food Consumer
- Tags: Food, Nutrition, #vivvo-import

Sunday Feb 09, 2014 (foodconsumer.org) -- A study in Diabetologia suggests that yogurt consumption can help reduce the risk of type 2 diabetes mellitus.

The study led by scientists at the University of Cambridge shows higher consumption of yoghurt, can lower risk of type 2 diabetes mellitus by up to 28%, compared with no consumption. 

Also the scientists found higher consumption of low-fat fermented dairy products including all yoghurt varieties and some low-fat cheeses, also cut the risk of type 2 diabetes by 24% overall.

"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," Lead scientist Dr Nita Forouhi commented.

The study was based on data from the large EPIC-Norfolk study of more than 25,000 men and women in Norfolk, UK who were followed for more than 11 years during which 753 participants were diagnosed with new-onset type 2 diabetes mellitus. 

For the study, diabetic participants were compared with 3502 men and women randomly picked from the study group for their consumption of all foods and drinks over a week at the beginning of the study.

It was found that total dairy, total high-fat dairy or total low-fat dairy were not correlated with new-onset type 2 diabetes after adjustment for other factors including healthier lifestyles, education status, obesity status, eating habits and total calorie intake.

Total milk and cheese intakes were not associated with the type 2 diabetes risk either. 

In fact, the highest consumption of low-fat fermented dairy products was associated with 24% reduced risk for developing type 2 diabetes over the 11 years of follow-up, compared with those who did not consume.

The risk reduction was observed in those who consumed an average of four and a half 125-g pots of yoghurt per week. 

The number of people with type 2 diabetes worldwide was 382 million in 2013 and expected to increase to 592 million in 2035\. (David Liu)