People who eat a lot of yogurt, reduced risk of diabetes, according to a new British scientific research. Researchers Kilinikis School of Medicine University of Cambridge, led by epidemiologist Dr Nita Forouchi, made after publication in the journal “Diabetologia” European Association for the Study of Diabetes, found that higher consumption of yogurt reduces by 28% the risk of developing type 2 diabetes than those who eat no yogurt.
Reducing the risk applies to all types of yogurt, and some cheeses low fat. “Our research shows that certain foods can play an important role in the prevention of type 2 diabetes and are important for public health,” said Nita Forouchi. Previous studies on the relationship between milk and diabetes had resulted in mixed and inconclusive findings. The new detailed investigation was made at more than 3,500 men and women, of whom 753 had diabetes in a period of 11 years. 
The researchers analyzed thoroughly the diet of these people. was concluded those who ate the most dairy products with low fat (mainly yogurt, but also light cheeses like “cottage”) had on average 24% less likely to develop diabetes. Especially the consumption of low-fat yogurt (on average four to five bowls of yogurt 125 grams) decreased by 28% the risk. Researchers observe how yoghurts and dairy products generally contain beneficial health ingr
edients such as vitamin D, calcium and magnesium, as well as probiotic bacteria. Type 2 diabetes has shown an upward trend in each country and the International Diabetes Federation estimates that 382 million people suffering from this disease in 2013, a figure expected to rise to 592 million.
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