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A new study, born to investigate the impact of dairy products on people predisposed to type 2 diabetes, has provided unexpected conclusions
When we hear new information about the impact of diet on diabetes, sugar is usually the ingredient that gets the most attention. However, a new one study born to investigate the impact on the development of the disease of a completely different category of food such as dairy products, notoriously rich in fat and the conclusions they reached astonished the scientists themselves.
The new study, published in Nutrition Journal, concluded that not all dairy product Type 2 diabetes increases the risk among patients already at risk and, conversely, some reduce it as well. For three years, the researchers monitored the dietary patterns of 639 participants who were diagnosed with pre-diabetes. Nine years after the study began, they measured how many of those pre-diabetic patients had developed type 2 diabetes; at the nine-year milestone, 25% had developed the disease.
But, at the same time, the researchers obtained surprising results as they noted that not all dairy products need to be demonized; in fact, skimmed milk and white yogurt, especially low-fat yogurt, as well as skyr and Greek yogurt would even be able to prevent the development of diabetes. (Read also: Greek yogurt, skyr and kefir: differences and which one to choose)
To demonstrate this, in fact, the authors of the research noted that, compared to the participants whose consumption of dairy products remained stable, those who reduced their consumption of yogurt and low-fat milk by more than half a portion per day reported a increased risk of developing type 2 diabetes.
A systematic review
Research has shown that the fat content it is the key element to pay attention to; in fact, according to the team of researchers i low-fat dairy products are linked to a lower risk of type 2 diabetes. For example, scholars report that increasing consumption of low-fat skim milk and yogurt, by at least half a serving per day, may be associated with a lower risk to develop the pathology.
Il low-fat milk and low-fat yogurtin particular, they can reduce the risk of diabetes; in fact, participants who increased the consumption of these foods in their diets noticed an average 43% lower risk of type 2 diabetes, compared to those whose consumption did not change significantly. Increasing the intake of low-fat yogurt and decreasing the whole yogurt led to a 27% lower risk. (Read also: Type 2 diabetes: does eating cheese reduce the risk of getting sick?)
The researchers also noted that the aged cheese increased the risk of type 2 diabetes by 66%; even those who replaced low-fat yogurt with cheese saw a 47% increase in risk.
The possible reasons for these findings, as the researchers note, are that the consumption of low-fat dairy products may replace the consumption of less healthy, high-sugar foods, such as ice cream.
Furthermore, the fermentation in yogurt can positively affect how the body processes sugar, regardless of the fat content of the yogurt itself, as they share what other studies have found: "Yogurt consumption, regardless of fat content, was associated with a lower risk of type 2 diabetes "
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Photos: Nutrition Journal
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