HomeVideoInterview Prof Nita Forouhi - Dietary Dairy Product Intake and Type 2 Diabetes - YINI2017

Interview Prof Nita Forouhi - Dietary Dairy Product Intake and Type 2 Diabetes - YINI2017

Interview Prof Nita Forouhi – Dietary Dairy Product Intake and Type 2 Diabetes – YINI2017
Go here http://tinyurl.com/9areit1sjo5axd

It’s no secret that yogurt is good for you. Yogurt is full of things we want more of; it is nutrient dense, and it contains calcium, potassium, magnesium, proteins and live ferments. But did you know that yogurt is also associated with things we want less of? Recent research shows that yogurt may reduce the risk of type 2 diabetes by 28 percent.

The dairy-diabetes connection

Increasing your intake of fat-free or low-fat dairy products is recommended by many dietary guidelines globally.i, The myriad benefits of these foods—such as yogurt—include decreased risk of type 2 diabetes, as many studies have shown. What’s more, yogurt outshines other options in the same food category.
People who consumed low-fat fermented dairy products were 24% less likely to develop type 2 diabetes than those who didn’t. Eating yogurt specifically increased the benefit to a 28% reduced risk.ii

During the 2nd Global Summit on the Health Effects of Yogurt, Nita Forouhi, MRC Epidemiology Unit Programme Leader and Public Health Physician in Cambridge, UK, highlighted the encouraging data on the positive effects of yogurt during the “Dietary Dairy Product Intake and Incident Type 2 Diabetes” session.

In a recent British study, researchers at Cambridge University monitored the health of over 4,000 people over 11 years through the European Prospective Investigation into Cancer (EPIC) Norfolk cohort. Assessing food intake using comprehensive 7-day food diaries at the study baseline together with repeated health examinations revealed that those who regularly ate low-fat fermented dairy products (such as yogurt, cheese, sour cream) were 24% less likely to develop type 2 diabetes than those who didn’t. When researchers examined consumers of yogurt specifically (comprising nearly 90% of all low-fat fermented dairy), they found that people who ate about 4.5 standards pots each week benefited from a 28% reduced relative risk of developing diabetes.ii The analyses were robust to a range of factors that might also be related to diabetes risk, including healthier lifestyles, body mass index, social factors, total calorie intake and other dietary factors.

Diabetes and overweight

A well-established connection between risk for type 2 diabetes and being overweight certainly accounts for at least part of the positive power of yogurt against the disease. But research shows yogurt can help people manage their weight. A poster presented at the 2nd Global Summit on the Health Effects of Yogurt studied nutrition in adult women in the United States. The author found that women, followed during 2 years through a 14-day diet record, who consumed at least one serving of yogurt had a significantly lower body mass index compared to those consuming no yogurt during that time, and more frequent yogurt consumption (more than 3 times over the two week period) was associated with a significantly lower incidence of overweight/obesity.

Researchers are still examining just why yogurt may be beneficial, but it may be linked to its components, such as calcium, vitamin D and magnesium. Research on gut microbiota is also beginning to shed light on the issue. Based on this exciting research and others, such as the previous 17 studies that have examined the connection between low-fat dairy and reduced risk of type 2 diabetes, it is clear that much more is to come in the research on the health benefits of yogurt, specifically in the area of risk and management of diabetes.

About The Yogurt in Nutrition Initiative (YINI)

The Yogurt in Nutrition Initiative for a Balanced Diet is a multi-year global, collaborative project led by the Danone Institute International (DII) in collaboration with the American Society for Nutrition (ASN) and the International Osteoporosis Foundation (IOF) which aims to evaluate the current evidence base on the nutritional impact of yogurt. The mission of the project is to uncover scientific data related to yogurt, stimulate new research and identify gaps in our understanding of the health effects of this food category in order to share this information with professionals and the public. http://tinyurl.com/4j9aa779i8a0; @YogurtNutrition


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