While cheese and other dairy products are often considered part of a healthy, balanced diet, new research suggests that the type of dairy you consume could impact your risk of developing type 2 diabetes.
A large-scale Swedish study, recently published following over 24 years of follow-up, has found that high intakes of certain dairy products—particularly non-fermented milk and cheese—may increase the risk of type 2 diabetes, while other dairy types could actually help reduce risk.
The study at a glance
Researchers analysed dietary data from 26,461 adults participating in the Malmö Diet and Cancer Study between 1991 and 1996.
The participants were followed until the end of 2020, with around 17% developing type 2 diabetes during the study period.
The analysis explored the relationship between dairy intake and diabetes risk, adjusting for multiple factors such as body mass index (BMI), lifestyle, and socioeconomic status.
Key findings
- A 100g daily increase in non-fermented milk intake was associated with a 4% increased risk of developing type 2 diabetes.
- Conversely, a 100g daily increase in fermented milk (such as yoghurt and sour milk) was linked to a 3% reduced risk of the condition.
- High consumption of non-fermented cheese (like mozzarella, cottage cheese, ricotta, and cream cheese) was associated with higher diabetes risk, particularly in men.
- Fermented cheeses (including cheddar, parmesan, Swiss, and gouda), along with cream and butter, were linked to a lower risk of developing type 2 diabetes.
These results suggest that the fermentation process may play a protective role in how dairy products influence metabolic health.
| Fermented Cheeses | Non-Fermented Cheeses |
|---|---|
| Cheddar | Mozzarella |
| Swiss | Cottage cheese |
| Gouda | Cream cheese |
| Parmesan | Ricotta, Mascarpone |
While dairy remains an important source of calcium, protein, and other essential nutrients, this research underscores the importance of dairy quality and type in shaping long-term health outcomes.
“This study suggests it’s not just about how much dairy you eat, but what kind,” say the researchers. “Fermented dairy products appear to offer metabolic benefits that may protect against diabetes.”
