What is it about?
We estimated food substitutions by comparing individuals with different levels of intake and their risks of developing type 2 diabetes. We substituted different types of dairy products and found that a higher intake of whole-fat, not low-fat, yogurt at the expense of different types of milk was related to a lower risk of type 2 diabetes.
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Why is it important?
This is the first study to estimate substitutions between different types of dairy products. Switching from milk to yogurt may be a feasible strategy for most individuals. By specifying substitutions the interpretation of our results were clear and actionable.
Perspectives
Our data suggest that this may have health benefits in relation to risk of type 2 diabetes when consuming more yogurt at the expense of milk. Randomized controlled trials are needed to support these findings and investigate potential differences on health markers between whole-fat and low-fat yogurts.
Daniel Borch Ibsen
Aarhus Universitet
Read the Original
This page is a summary of: Substitutions between dairy product subgroups and risk of type 2 diabetes: the Danish Diet, Cancer and Health cohort, British Journal Of Nutrition, November 2017, Cambridge University Press,
DOI: 10.1017/s0007114517002896.
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