Yoghurt consumption linked to lower diabetes risk
PARIS (AFP) - Eating yoghurt and low-fat cheese can cut the risk of developing diabetes by around a quarter compared with consuming none, according to a study of 3,500 Britons published on Wednesday.
The evidence comes from a long-term health survey of men and women living in the eastern county of Norfolk, whose eating and drinking habits were detailed at the start of the investigation.
During the study's 11-year span, 753 people in the group developed adult-onset, also called Type 2, diabetes.
Those who ate low-fat fermented dairy products - a category that includes yoghurts, fromage frais and low-fat cottage cheese - were 24 percent less likely to develop the disease compared to counterparts who ate none of these products.