Yogurt may reduce the risk of developing type 2 diabetes, according to a study of 4,000 people ages 40 and older, recently published in Diabetologia. Those who ate the most yogurt (averaging about 20 ounces per week) were 28 percent less likely to develop diabetes over 11 years of follow-up, compared to nonconsumers, even after other factors affecting diabetes risk were taken into account.
Total dairy intake (whether high- or low-fat) did not have an effect, nor did milk or cheese consumption. Previous research on dairy products and diabetes risk has had inconsistent or inconclusive results. The new study included more details about dairy consumption, allowing for analysis of the effects of different products.