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cottage cheese to lower type 2 diabetes risk
Highlights
Cottage Cheese To Lower Type 2 Diabetes Risk
London: Scientists have claimed that eating four or five pots of yoghurt per week may reduce our risk of developing type 2 diabetes.
In a large study, which examined an as yet unexplained link between some dairy products and a lowered risk of diabetes, researchers at the University of Cambridge found that risk was reduced by 28 percent in people who ate a large amount of yoghurt to those who ate none.
Dairy products an important source of protein, vitamins and minerals, and the reduced risk also applied to other low-fat, fermented products such as fromage frais and low fat cottage cheese s.
While the study could not prove a conclusive causal link between eating dairy and lower diabetes risk, the association was strong.
Scientists suspect that fermented dairy products are beneficial because of the probiotic bacteria, as well as a special form of vitamin K produced during the fermentation process - however the cause is not fully understood.
The study compared the dietary habits of 750 people who developed type 2 diabetes with those of a randomly selected cohort of 3,500 people who took part in a wide-ranging diet study in Norfolk.
Benefits associated with yoghurt were seen in people who ate on average four and a half standard pots of yoghurt per week.
Lead scientist Dr Nita Forouhi, from the University of Cambridge, said that the findings may be relevant for public health messages.
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