Replacing snacks with low-fat yogurt can cut risk nearly in half….
Previous studies have recommended increasing intake of fat-free or low-fat dairy products such as milk, cheese and yogurt. Other studies have also shown that certain foods and high amounts of added sugars can raise health risks in patients with risk factors associated with type 2 diabetes.
This study compared a detailed daily report of all the food and drinks consumed over a week in 753 people who had new-onset type 2 diabetes. The report included over 11 years of follow-up with 3502 randomly selected participants from EPIC-Norfolk study. At baseline, subjects had a mean age of 59 years and an average BMI of 26 kg/m2; dietary questionnaires were completed for each patient. From the questionnaire, subjects were divided into high-fat and low-fat dairy categories based on a 3.9% cutoff for total fat content. Of the entire low-fat dairy group, low-fat yogurt was associated with a 35% reduced risk after adjustment for age and sex. In a separate analysis, the effect of replacing snacks with yogurt resulted in a 47% lower risk for diabetes but no other non-yogurt dairy substitutions resulted in a significant reduction in diabetes risk. In conclusion, this study found that low-fat yogurt may be a beneficial dietary substitution in type 2 diabetic patients.
Yogurt may help to prevent osteoporosis and reduce the risk of hypertension.
Active cultures in yogurt have been shown to prevent vaginal infections; especially in diabetic patients.
Yogurt contains plant stanol that may have lipid-lowering effects.
Diabetes/Dietary Prevention Research & Reviews Feb. 2014