PhD student The University of Vermont, United States
Abstract: Dairy products, such as milk, yogurt, cheese, and butter, are an important agricultural commodity in the national and global food system for human nutrition and they contribute to fulfilling nutritional recommendations. A growing body of scientific evidence has linked dairy consumption to improved health outcomes, including a reduced risk of type 2 diabetes (T2D). Specifically, fermented dairy products, such as yogurt and cheese, may have a protective role against T2D development. While there is robust evidence that low-fat dairy foods are particularly beneficial, emerging research suggests that consumption of regular-fat dairy products is neutrally or inversely associated with a lower risk of developing T2D, especially in individuals with prediabetes. The implications of these results become clear when considering that T2D prevention guidelines generally advise limiting animal products and specifically the fat content of dairy foods. Beyond unique lipids and fatty acids, the antidiabetic effect of dairy foods has been attributed to a variety of bioactive components, including, but not limited to, calcium, vitamin D, protein, peptides, and oligosaccharides. The bioavailability of these bioactives and the exact mechanisms of actions, however, may depend on the dairy matrix and are still not fully understood. The presentation will summarize the current state of knowledge for the association of dairy food consumption and T2D risk with emphasis on dairy fat and yogurt.
