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Meta-analyses suggest that yogurt consumption reduces type 2 diabetes incidence in humans. Dietary Yogurt Intake Preserves Whole-body Glucose Homeostasis and Prevents Hepatic Insulin Resistance and Liver Steatosis in a Dietary Mouse Model of Obesity-linked Type 2 Diabetes
Fecal microbiota transplantation studies reveal that these positive yogurt effects are partly linked to the gut microbiota
It has been suggested that yogurt intake may reduce T2D risk through its nutrient-dense profile (; ) and/or through the presence of specific compounds from Streptococcus salivarius thermophilus / Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus (; ; )
Meta-analyses of prospective cohort studies showed that yogurt consumption is inversely associated with T2D
The latest scientific evidence confirmed neutral or beneficial associations between dairy products and risk of cardiometabolic diseases
Yogurt consumption may be considered a signature of a healthy diet through its nutritional content, impact on metabolic health including the control of energy balance, body weight and glycemia and its relationships with healthier behaviors and lifestyle factors
A healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk
Data from this systematic review indicate that the consumption of various forms of dairy products shows either favorable or neutral associations with cardiovascular-related clinical outcomes. The review also emphasizes that further research is urgently needed to compare the impact of low-fat with regular- and high-fat dairy on cardiovascular-related clinical outcomes in light of current recommendations to consume low-fat dairy
This dose-response meta-analysis of observational studies suggests a possible role for dairy foods, particularly yogurt, in the prevention of T2D. Results should be considered in the context of the observed heterogeneity
Higher intake of yogurt is associated with a reduced risk of T2D, whereas other dairy foods and consumption of total dairy are not appreciably associated with incidence of T2D.
Greater low-fat fermented dairy product intake, largely driven by yoghurt intake, was associated with a decreased risk of type 2 diabetes development in prospective analyses. These findings suggest that the consumption of specific dairy types may be beneficial for the prevention of diabetes, highlighting the importance of food group subtypes for public health messages
This meta-analysis suggests that there is a significant inverse association between intakes of dairy products, low-fat dairy products, and cheese and risk of type 2 diabetes. Any additional studies should assess the association between other specific types of dairy products and the risk of type 2 diabetes and adjust for more confounding factors
This large prospective study found no association between total dairy product intake and diabetes risk. An inverse association of cheese intake and combined fermented dairy product intake with diabetes is suggested, which merits further study
High yogurt consumption was associated with a significant decrease in diabetes risk, whereas there was no relationship between high-fat dairy product consumption and diabetes risk. A diet high in low-fat dairy products is associated with lower diabetes risk in postmenopausal women, particularly those who are obese
Calcium and vitamin D may not be independently associated with type 2 diabetes risk. Our finding suggesting a joint action of these nutrients against type 2 diabetes warrants further investigation
A dietary pattern that incorporates higher low-fat dairy products may lower the risk of type 2 diabetes in middle-aged or older women
see also:
Dairy Products (Milk Products) & Type 2 Diabetes (T2D)
Nutritional Therapy & Type 2 diabetes (T2D)