Yogurt is associated with lower risk of diabetes

The risk of developing Type II diabetes is lower by nearly 30% of those who eats low-fat yogurt and cheese in large quantities, the scientists from the UK.

Researchers from Cambridge University (University of Cambridge) as the basis of his work took the data of more than 25 thousand men and women living in the county of Norfolk in the north of the UK. They compared the daily ration of 753 people, who at the time of entry into the 11-year study has already been established type II diabetes, dietary habits with 3.5 thousand people, randomly selected to participate.

It turned out that those who have eaten large amounts of low-fat dairy products, including yogurt, low-fat cheese or cottage cheese, diabetes after 11 years, met at 24% less likely than those who did not eat such foods. And when used for more than four 125-gram jars natural nonfat yogurt a week the risk of diabetes type decreased by 28%.

The authors note that their study can not be considered direct evidence that yogurt protects against diabetes, but they remind us that this product is rich in vitamin D, calcium and magnesium. Furthermore, a positive effect in the prevention of diabetes can play the lactic acid bacterium and a special form of the vitamin K, formed during sourdough.