A new study led by Harvard School of Public Health (HSPH) researchers found that higher consumption of yogurt was associated with a reduced risk of type 2 diabetes. Other forms of dairy were not found to offer similar protection.
Drawing on health data from more than a 100,000 participants in three long-running studies —the Health Professionals Follow-Up Study (1986 to 2010), Nurses’ Health Study (1980 to 2010), and Nurses’ Health Study II (1991 to 2009) — the researchers found that a daily serving of yogurt was linked to an 18% lower risk of type 2 diabetes.
Senior author Frank Hu, professor of nutrition and epidemiology, toldForbes that the mechanisms behind this finding “are not well understood at this point. One hypothesis is that the probiotics in yogurt may help to improve insulin sensitivity and reduce inflammation, but this hypothesis needs to be tested in randomized clinical trials.”
The study’s lead author was doctoral student Mu Chen.
Source: Harvard University
…and of course I am sure the yogurt that this article is endorsing is not the kind eaten by most people…by that I mean the kind that you get in the grocery store that has the jelly and other flavoring in it along with all the preservatives and sugary stuff…and this is not even talking about the type of milk used to make the yogurt…