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Indian yoghurt slows diabetes development

A new study conducted in India indicates that the probiotic yoghurt Dahi is linked to the slowing of diabetes development.
The study was conducted at the National Dairy Research Institute in India, the home of the yoghurt type. Dahi is a traditional type of yoghurt made from buffalo or cow milk. This type of food is becoming increasingly more rare in modern-day India, where the current economic advancements are creating desire for western style packaged and refined foods.
The lead author of the study, Hariom Yadav, said: “The results confirmed that the dahi containing probiotic bacteria Lactobacillus acidophilus and Lactobacillus casei exhibited a significant delaying effect on the progression of diabetes induced by high fructose administration in rats.”
Dahi is more of a basic food than a health food, but its use in traditional diets varies depending on the area of India. For instance, in the north it is a breakfast whereas in the south it is a side dish for lunch or dinner.
India is one of the major global diabetes hotspots, in contention with China for the country with the most diabetics in the world.

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