Study: Yogurt Consumption Can Reduce Risk of Type 2 Diabetes

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Thanks to the rising popularity of Greek yogurt and the number of health benefits linked to the dairy, yogurt has been the breakfast of choice lately for many Americans. Consumers are flocking to grocery stores to pick up their thick, albeit expensive yogurts courtesy of vendors like Chobani, Oikos, and Fage, and dairy product revenue, estimated at $463.7 billion in 2013, is expected to grow by more than 46 percent through 2018, as reported by Bloomberg. 

There is an obvious uptick in demand for yogurt, not only in the U.S., but also especially in the Middle East and Africa, and one report published Wednesday could even give the yogurt industry another boost it may not necessarily need — but definitely wants.

According to Bloomberg, Diabetologia published a report Thursday that eating yogurt can reduce one’s risk of getting type 2 diabetes by 28 percent, compared with consuming none. The study showed that higher consumption of low-fat fermented dairy products, such as yogurt and some cheeses, also lowered the relative risk of diabetes by 24 percent overall.

While researchers have long studied the possible link between the consumption of dairy and diabetes, until now, their findings have been inconclusive. Dairy products have long been recognized as a good source of protein, vitamins, and minerals, but it wasn’t until Thursday that Diabetologia researchers could say there was a clear association in a reduced diabetes risk when linked to yogurt consumption. Diabetologia is the journal of the European Association for the Study of Diabetes.

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