Regular yogurt can protect against diabetes



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Regular consumption of yogurt appears to reduce the risk of type 2 diabetes
06.02.2014

If you like to eat yogurt, it can have a positive effect on your digestion. This has been known for a long time - what is new, however, is that the popular milk product can obviously also help to minimize the risk of diabetes. This is the conclusion reached by scientists at the University of Cambridge, United Kingdom, after an investigation compared the eating habits of later diabetes patients with those of healthy people.

Yogurt apparently not only has a positive influence on the intestinal flora. Yogurt is digestible, easily digestible and has a positive effect on the intestinal flora due to the sour milk bacteria it contains. Therefore, the tasty food can help to bring the intestine back into balance, especially with indigestion, which can occur, for example, as a side effect of antibiotics. But yogurt can obviously do a lot more, because as scientists from the University of Cambridge in the diabetes specialist magazine "Diabetologia" report, the milk product can probably also significantly reduce the risk of type 2 diabetes. The researchers came to this conclusion after comparing the eating habits of people who later developed diabetes with those of other randomly selected subjects. According to the researchers, why the consumption of yogurt appears to reduce the risk of becoming diabetic cannot yet be answered.

28 percent lower risk with an average of 625 grams of yoghurt per week. The scientists led by Laura M. O'Connor and Marleen AH Lentjes had analyzed the eating habits of 753 participants as part of their study, which they themselves documented over a period of seven days and which were later diagnosed with type 2 diabetes. The experts then compared the data with the information on eating behavior of 3502 randomly selected subjects and came to a surprising result: The subjects who consumed an average of 625 grams of yoghurt per week had a 28 percent lower risk of developing a type of diabetes 2 than the people who did not eat yogurt.

"Result particularly relevant for public food recommendations" According to the researchers, there is still no precise explanation for this connection, and accordingly the study would not provide the scientists with any evidence that yogurt and other milk and dairy products are solely for lower diabetes -Risk are responsible. Nevertheless, it can be assumed that the food through ingredients such as vitamin D, calcium, magnesium and probiotic bacteria generally has a positive impact on health: “The consumption of large quantities of low-fat, fermented milk products - mainly consisting of yoghurt - is related to a reduced one Risk of later development of type 2 diabetes. These results suggest that consuming specific types of milk can be beneficial for the prevention of diabetes, which is particularly relevant for public food recommendations, ”the researchers said in their article. (No)

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