Study Says Lower Risk of Pre-Diabetes With Higher Dairy Intake

A new study published in the Journal of Nutrition says that consuming more dairy products, especially cheese, could help reduce the risk of diabetes and prediabetes in Americans. The study questions current US Department of Agriculture nutritional guidelines.

“Many individuals may perceive dairy products as health foods, particularly reduced-fat products such as skim milk and low-fat yogurt,” the authors wrote. “For some, certain dairy products may be an important source of protein and several shortfall nutrients ... they may also be a source of potentially harmful saturated fats.”

The team studies 2,809 patients to track dairy consumption and risk of diabetes over a 12 year span.

Over half of the patients studied were prediabetes-free from the beginning. Dairy intake was assessed through four or more food-frequency questionnaires. About 48 percent of those diabetes-free patients had developed prediabetes by the end of the study. The study found, however, that total low-fat and high-fat dairy consumptions were associated with lower risks of prediabetes.

Consumption of any type of dairy product resulted in a 39 percent decrease in prediabetes risk with 32 percent for low-fat dairy and 25 percent for high-fat. The study's results build on previous studies which have found that cheese, in particular, lowers risk of type 2 diabetes.

Next, the researchers plan to "identify metabolites associated with different types of dairy consumption to determine the possible mechanisms by which dairy foods may influence the risks of prediabetes and type 2 diabetes.”

Source: CardiovascularBusiness.com

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