Two recent review papers have evaluated the evidence that dairy food consumption may help reduce the risk of type 2 diabetes as well as cardiovascular disease (CVD).
A review paper by researchers in Turkey (Yerlikaya, et al.) summarized recent findings from human studies on the effect of dairy products on the risk of type 2 diabetes and cardiovascular disease. Much of the research to date indicates dairy foods do not contribute to cardiovascular disease risk and may reduce the risk of type 2 diabetes, although more human clinical trials are needed.
Type 2 diabetes usually develops in adulthood and is associated with obesity, physical inactivity and unhealthy diets. A review by Kalergis, et al., from Canada concludes, "There is strong, consistent, and accumulating evidence that dairy intake reduces the risk of type 2 diabetes." Studies support that consumption of low-fat dairy is protective and consumption of full-fat dairy either has no impact or a beneficial effect on type 2 diabetes risk. Dairy components suggested to have a role in reducing diabetes risk include calcium, vitamin D, dairy fat and trans-palmitoleic acid.
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