A meta-analysis links 50g of yoghurt to 7% lower diabetes risk

A pooled analysis covering 483,090 participants in the United States, Britain, the Netherlands, Spain, Australia and Japan examined yoghurt consumption and type 2 diabetes. For every additional 50 grams eaten per day, the reported risk of developing the disease was 7% lower. The analysis did not establish that yoghurt itself prevents diabetes.

Yoghurt is made by fermenting milk with living bacteria. The main cultures are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, while some products contain additional probiotic strains. Fermentation gives yoghurt a source of live microorganisms alongside its protein and calcium.

Research into fermented foods has also examined broader metabolic indicators. A separate analysis involving more than 27,000 people found that greater consumption of foods containing live microorganisms was associated with more favourable measures of blood pressure, blood glucose, insulin, triglycerides, HDL cholesterol and waist circumference.

One area of investigation concerns the relationship between microorganisms in fermented foods and the intestinal microbiota. María Elena Torresani, a nutrition doctor and member of PROFENI, said the observed effects did not appear to be linked only to the nutrients in these foods. She also pointed to the possible role of live microorganisms and their interaction with the intestine.

Nutrition specialist Mónica Katz said that the connection between the microbiota and chronic diseases is currently one of the most active areas of research. A diverse and healthy microbiota has been associated with the regulation of metabolic, inflammatory and immune processes, although the extent of these relationships remains under study.

The yoghurt findings also showed that regular consumers tended to have more favourable metabolic profiles, including less abdominal obesity and differences in microbiota composition. These observations do not identify a quantity of yoghurt that can independently prevent type 2 diabetes. The disease develops through multiple factors, and the results were described in the context of overall diet and lifestyle.