Four pots of yoghurt a week 'protects against diabetes'

Four pots of yoghurt a week 'protects against diabetes'


A small pot of yoghurt every other day reduces the risk of getting type 2 diabetes by more than a quarter, new research suggests. Consuming an average of four and a half 125g pots of yoghurt per week appears to cut the risk of developing the disease by 28 per cent, Cambridge University scientists found. Higher consumption of other low-fat fermented dairy products, such as fromage frais and cottage cheese also seems to protect against the disease, according to the study of more than 4,000 people.


Rising levels of obesity in the UK mean the number of people with diabetes has doubled to more than 3 million in the past 15 years and is forecast to double again within a decade. Researchers compiled a daily record of all the food and drink consumed in the course of a week by 4,255 participants, including 753 who developed Type 2 diabetes over 11 years. Those with the highest consumption of low-fat fermented products - yoghurt, fromage frais and low-fat cheeses - were overall 24 per cent less likely to become diabetic over the period.

When yoghurt was examined separately, it was associated with a 28 per cent reduced risk of Type 2 diabetes, with the most benefits found with consumption of four and a half standard pots a week.


Dr Nita Forouhi, from the university’s Medical Research Council Epidemiology Unit said: “This research highlights that specific foods may have an important role in the prevention of type 2 diabetes.” “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.”


The study published in Diabetologia, the journal of the European Association for the Study of Diabetes, did not prove a causal link between consumption of yoghurt and a lower risk of diabetes - meaning it is possible that those who eat yoghurt regularly had healtheir lifestyles in other ways. But researchers said it was possible that probiotic bacteria and a special form of vitamin K, part of the menaquinone family, associated with fermentation of dairy products, was providing the protection against diabetes. Dairy products are an important source of high quality protein, vitamins and minerals.


However they are also a source of saturated fat so people are advised not to eat them in high quantities and to choose lower fat options.


By Laura Donnelly,


The Telegraph, the 6th of February, 2014.


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