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Dairy Fats Associated with Reduced Risk of Developing Type 2 Diabetes

An international research project, centred at Cambridge University, has found that consuming dairy fats is associated with reduced risk of developing type 2 diabetes. In a study of over 60,000 adults from multiple countries, higher presence of dairy fat biomarkers (molecules which can be used for identification) was associated with lower instance of type 2 diabetes occurring over a 20-year period. The results found were consistent when accounting for other risk factors (e.g. obesity), suggesting a strong link between dairy fat and diabetes.

This study continues the ongoing debate amongst nutritionists about the health effects of many dairy products, with some in favour due to benefits such as high protein and calcium content, while others criticise the high sugar and calorie-density of milk products.

Other studies have supported similar findings to this study, such as one which found a link between morning milk consumption and lower blood glucose, while Diabetes UK website warns against dairy products high in fat and saturated fat as they can increase cholesterol levels and encourage weight-gain which will cause other health issues.

Official nutrition guidelines continue to encourage consumption of dairy products, specifically low-fat products where possible, to have the most beneficial effects.

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