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Cheeses and yoghurts reduce the risk of developing diabetes mellitus
Last reviewed: 23.04.2024
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Daily consumption of 55 grams of cheese or yogurt reduces the risk of diabetes mellitus type 2, according to the British newspaper Daily Mail, citing a study published in the journal American Journal of Clinical Nutrition.
According to the authors of the study, eating two pieces (55 grams) of cheese a day reduces the likelihood of developing a type 2 diabetes mellitus (insulin-dependent diabetes) by 12%, reducing the risk of the disease with an equivalent amount of yogurt. This conclusion was drawn by scientists from Denmark and the United Kingdom, analyzing the diet of Europeans, of whom almost 16.8 thousand were found healthy during the primary examination, and 12.4 thousand had diabetes of the second type, the report said.
The results obtained by scientists contradict most modern diets that recommend diabetics to reduce or completely eliminate the consumption of foods high in fat. However, the authors of the study argue that not all saturated fats lead to an increased risk of the disease. In addition, the sour-milk products seem to contain substances that prevent diabetes.
According to the first hypothesis, probiotic bacteria, which are contained in yogurt, lower the level of cholesterol in the blood and help the body produce vitamins to prevent the disease. The second hypothesis places the main role of vitamin D, calcium and magnesium, which are rich in dairy products.
At the same time, scientists warn that it is important not to "overdo the stick" with the use of dairy products. The main guarantee of health, in their opinion, is still a balanced diet, in which a person consumes a lot of fruits, vegetables, a little salt and fat.
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