The dairy that drops diabetes risk 70%

When it comes to health conditions, there’s nothing that speaks quite as loud as numbers.

So let’s just lay down some eye-opening stats:

  • One third of Americans have prediabetes
  • 5 million Americans are diagnosed with type 2 diabetes every year
  • 29 million Americans currently have type 2 diabetes

To put these numbers into some kind of context, it was predicted the US would reach 29 million with diabetes in 2050, not 2017 — but here we are!

Diabetes is a HUGE problem. And it looks like part of the reason it is could be attributed to wrong-headed nutritional advice we’ve been given for years…

The “right” dairy and diabetes

We know that diet is one of the most critical factors that influences our health. And this is especially true for people with prediabetes or diabetes…

Most of us know that dairy products are considered a healthy food that provides calcium for our bones, along with other nutrients such as protein, magnesium, potassium and vitamin D.

But, since full-fat dairy contains higher levels of saturated fat — over the years we’ve been led to believe that low-fat options such as skim milk or low-fat yogurt were a better choice.

Related: Your heart called and wants dairy back

However, as it turns out, researchers have again busted this deeply entrenched belief…

In a recent study of almost three thousand adults, researchers set out to determine the relationship between dairy consumption and long term risk of prediabetes among healthy people, plus long term risk of type 2 diabetes in those who already have prediabetes.

As expected, the results showed that dairy intake is popular, the average weekly consumption is approximately 10.8 serves, give or take 6 serves on either side.

But the results for the type of dairy that’s protective, were incredibly surprising…

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Risk of prediabetes in healthy people

Firstly, consuming dairy regularly was shown to reduce risk of prediabetes by 39 percent. In fact, the more dairy healthy participants consumed (14+ servings per week compared to <4), the less likely they were to develop prediabetes.

Secondly, if you’re one of the 36 percent of people who never consume yogurt, you may want to start…

Related: What eating yogurt does to your heart

An average 1.7 servings of yogurt per week was found to be protective, reducing risk by approximately 25 percent. Of course, it’s wise to avoid yogurts made with sugary fruit syrups on the bottom. Greek yogurts tend to have lower sugar content.

But best of all, if you love your cheese and cream — keep that love affair going: No associations were found between these foods and risk for prediabetes.

Risk of type 2 diabetes in those with prediabetes

Quite remarkably, high-fat dairy and cheese were the only type of dairy products associated with a lower risk of contributing to the development type 2 diabetes.

Not low fat products, mind you — but the full, creamy, delicious fat options!

And the risk reduction wasn’t small either…

In fact, consuming full-fat dairy may reduce your risk of type 2 diabetes by as much as 70 percent!

Related: Not a milk drinker? Your thyroid could suffer

And interestingly, the results of the study showed that it has a dose-dependent response — meaning, those with a higher intake (14+ servings per week compared to less than one serve) have the greatest risk reduction!

And one more piece of great news if you’re a cheese lover…

Even if you consume no other dairy, a higher intake of cheese (4+ servings per week compared to less than one serve) may reduce your risk of developing type 2 diabetes by as much as 63 percent!


Editor’s note: Reducing your diabetes risk by 70 percent is huge. But how would you like to also reduce your risk of heart disease, Alzheimer’s and cancer? You can if your master hormone is functioning properly. If not, you’re ripe for disease. Click here to learn more.

Source:

  1. Hruby A, et al. Associations of Dairy Intake with Incident Prediabetes or Diabetes in Middle-Aged Adults Vary by Both Dairy Type and Glycemic Status. — J Nutr 2017;147:1764–75.

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Jedha Dening

By Jedha Dening

Jedha Dening is a qualified nutritionist (MNutr), researcher, author, freelance writer, and founder of type 2 diabetic nutrition site Diabetes Meal Plans. Her masters thesis on nutrition and inflammation was published and then presented at a national scientific conference. She has millions of words published in the health industry across various print and online publications. Having been in the field for over 15 years, she’s incredibly passionate about delving into the latest research to share the myths and truths surrounding nutrition and health. She believes when armed with the right knowledge, we’re empowered to make informed choices that can truly make a difference.