The Relationship Between Consumption of Certain Dairy Products and Type 2 Diabetes Risk

Examining the relationship between consumption of certain dairy products and the risk of type 2 diabetes provides further insight into this association. After all, people consume whole foods, not isolated nutrients. Evidence from observational studies shows that yogurt consumption (high-quality evidence) and cheese consumption (moderate-quality evidence) are associated with a reduced risk of type 2 diabetes. Milk consumption appears to be neutral with regard to type 2 diabetes risk.

Yogurt and Cheese: Reduced Type 2 Diabetes Risk

Research shows that regular yogurt consumption can help reduce the risk of type 2 diabetes. Yogurt contains probiotics that can improve gut health and glucose metabolism, both of which are important in diabetes control. High-quality evidence supports the claim that yogurt is a good choice for those looking to reduce their risk of type 2 diabetes.

Cheese, although a fat-containing food, has also been associated with a reduced risk of type 2 diabetes. Moderate-quality evidence shows that regular cheese consumption can help in the prevention of type 2 diabetes. This runs counter to the general recommendation to consume low-fat dairy products for type 2 diabetes prevention.

Milk: Neutral Effect on Type 2 Diabetes Risk

Milk consumption appears to have no significant impact on the risk of type 2 diabetes. This suggests that milk can be part of a balanced diet without increasing the risk of type 2 diabetes, but it also doesn't provide the additional protection that yogurt and cheese seem to offer.

Cheese and Increased Risk in Some Studies

Although there is evidence that cheese may help reduce the risk of type 2 diabetes, research by Drouin-Chartier et al. showed different results. This study involved women in the Nurses' Health Study I and II as well as men in the Health Professionals Follow-Up Study. The results showed that those who increased their cheese consumption over a 4-year period had a higher risk of developing type 2 diabetes over the following 4 years compared to those whose cheese consumption remained stable.