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)