A study carried out by researchers at Cambridge University shows intake of yoghurt to be associated with a 28% decrease in the risk of developing type 2 diabetes.
The research reviewed over 3,502 men and women over a time period of 11 years and analysed answers to diet questionnaires along with the number of participants that developed type 2 diabetes over the course of the 11 year study.
The study made no made no distinction between low fat and full fat yoghurt so it cannot say whether low fat yoghurt is any better than full fat yoghurt or vice versa.
In general, high fat dairy was associated with a 9% increase in type 2 diabetes and consumption of low fat fermentable dairy was associated with a 24% decreased risk of diabetes. It’s important to note that 87% of the low fat fermentable dairy intake was from yoghurt, and this included all forms of yoghurt, including high fat yoghurt such as full fat Greek yoghurt.
In their interpretation of the findings, the researchers note that fermented dairy products such as yoghurt and cottage cheese have a low energy density and are also a source of menaquinones, also known as vitamin K2, which have previously been linked with lower rates of insulin resistance and type 2 diabetes.

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