Packed with proteins, vitamins, and minerals, dairy products provide our body with essential nutrients that help ward off certain health complications. A recentstudy out of the University of Cambridge has revealed that high yogurt consumption, compared to no yogurt consumption, is associated with a 28 percent reduction in the risk of new-onset 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,” lead researcher Dr. Nita Forouhi, from the university’s Medical Research Council (MRC) Epidemiology Unit, said in a statement.
According to the American Diabetes Association, there are currently 26 million people in the United States affected by diabetes, and close to 95 percent of that figure is attributed to type 2. Among its most well known risk factors, an unhealthy diet ranks high on the list of lifestyle choices that can lead to a diabetes diagnosis. People suffering from diabetes are also susceptible to a host of other health complications including heart disease, stroke, bacterial infection, and loss of limb.
Forouhi and her colleagues from Cambridge used the EPIC-Norfolk study, a daily record of food and drink consumptions among 25,000 men and women living in Norfolk, UK. Out of a random sample of 3,502 participants, 753 people developed new-onset type 2 diabetes over the span of 11 years. Researchers scanned for lifestyle factors including education, weight, other eating habits, daily caloric intake, and overall health.
By asking each participant what types of food and drinks they consumed each day at the end of each week of the study, the research team concluded that daily consumption of low- and high-fat dairy products, including milk, cheese, and yogurt, was in no way associated with a risk of new-onset type 2 diabetes. In fact, participant’s who recorded the highest consumption of dairy items throughout the study period reduced their risk of type 2 diabetes by 24 percent compared to those who did not consume dairy at all.
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Participants who consumed, on average, 125-gram pots of yogurt each week were observed in a separate portion of the analysis to study its effect on type 2 diabetes development by itself. Yogurt accounted for 85 percent of low-fat fermented dairy products consumed by the people involved with this study. Those who consumed the highest amount of yogurt effectively lowered their risk of developing type 2 diabetes by 28 percent.
Research on Greek yogurt in particular has showed that its high protein, low carbohydrate, and low sugar content is clearly a healthy benefit for diabetics. "For folks with diabetes, the lower carbs are a plus," Dr. Tami Ross, vice-president of the American Association of Diabetes Educators, told EverydayHealth. "You can work in the yogurt for a snack without having to account for so many carbohydrates."
Graham
9 comments:
"For folks with diabetes, the lower carbs are a plus," Speaking as a non diabetic I would also say this is so.
Another good read Graham, thanks.
All the best Jan
is this the thing that Zoe Harcombe was writing about this morning?
Zoe Harcombe, who is on your blog-roll was not very enthusiastic about that study, she also happened to be among the people who was questioned.
http://www.zoeharcombe.com/2014/02/low-fat-dairy-foods-diabetes-risk/#utm_source=feed&utm_medium=feed&utm_campaign=feed
However, real yogurt sounds like a good LC option - alive bacteria continue eating lactose, so there is even less carbs than indicated on the package. I guess for the people who like serials thinly shaved almonds mixed into yogurt are a good option for a breakfast.
@Tess,
I think it is.
As expected good writing from Zoe Harcombe.
i prefer yogurt which i make, myself. i start with half-n-half rather than milk, and i let it develop overnight, which DOES consume more of the lactose. it sticks to my ribs a LONG TIME.
I have recently started reading this blog and am enjoying it. I'll admit I do not entirely understand some of the information given. My mother became diabetic at 44 and lived to be 71. I have made it to 66 without becoming diabetic and would like to keep it that way.
I'm glad you are writing favorably about yogurt because I eat it three or four times a week. I have no problems with dairy and see no reason to eliminate it from my diet. Thanks for such a good blog. Caron
Hi Caron - and welcome, many thanks for your kind comments. We try to give a good variety of articles, we hope there is something for everyone and they can 'dip in' and choose the type of article they wish to read. I'm like you and have no problems with dairy foods, although I know some may have allergies, whilst others may choose not to eat it. I think as long as we share and pass on relevant information ... then the reader can make up his/her own mind.
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Hi Tess and Galina - many thanks for your thoughts, comments and tips. As always it's much appreciated.
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And Hi to the anonymous commenter - yes "as expected good writing from Zoe Harcombe"
All the best Jan
@Tess, I agree that yogurt is definitely not a weight-loss remedy, somehow it doesn't give me enough satiety, I eat it sometimes only, with added heavy cream. It is almost fanny that LC diet for the people who have to watch their weight is different than the LC for diabetics.
Thank you, Jan, for your kind welcome.
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