Diabetes Risk Is Lowered By High Fat Dairy Products

High Fat Dairy Products

A new study presented at this annual assembly of the European Association for the Study of Diabetes (EASD) in Vienna, Austria indicates that individuals with the highest consumption of high-fat dairy products like eight or more parts per day have a 23% decreased risk of having Type 2 diabetes than those with lower consumption, such as 1 or much less than that per day. The study was done by Dr Ulrika Ericson, Lund University Diabetes Center, Malmö, Sweden, and colleagues.

Dietary fats might affect glucose metabolism and insulin sensitivity and could therefore have a central function in the development of Type 2 diabetes (T2D). Experiences have indicated that exchanging saturated fats with monounsaturated and polyunsaturated fats possibly beneficial in the prevention of T2D. Consistent with this, plant sources of fats were viewed to be a greater choice when put next with animal sources.

Indeed, excessive intakes of red meat and meat products were shown to increase the risk of T2D. Nevertheless, several epidemiological reports have indicated that a high intake of dairy products may be protective. Due to this fact, the importance of dietary fats content and sources of fat remains to be clarified. In this study, the authors aimed to evaluate intakes of major dietary fats sources, categorised according to fat content, and their relationship with risk of developing T2D.

Dairy Products

The study gathered data from 26, 930 members (60% women), aged 45-74 years, from the population-situated Malmö Diet and Cancer cohort. Dietary data was accumulated with a modified weight-reduction diet history taking. On the 14 years of follow up, 2860 incident T2D instances were recognized. Modelling was used to estimate hazard ratios (HR) of diabetes incidence in quintiles of energy adjusted dietary intakes. The model incorporated changes for age, sex, season, weight loss program evaluation variation, energy intake, BMI, recreation, exercise, smoking, alcohol consumption and schooling.

The researchers observed that high consumption of dairy producs high in fat was related to a 23% lesser incidence of T2D for the higher consuming 20% of the participants compared with the lower ingesting 20%.

Regarding intakes of certain high-fat dairy foods, growing intake of cream (30ml or more a day within the best possible consumption 20% versus 0.3ml a day or much less within the lowest consuming 20%) was related to a 15% reduction in the risk of establishing Type 2 diabetes. High-fat fermented milk consumption also decreased the chance of diabetes progression through 20%, when comparing the greatest consumers (180ml/day, the highest 10% of consumers), with the non-consumers (60% of participants).

Contrasting to these findings, there was no association between intake of low-fats dairy products and the danger of progression to type 2 diabetes.

Excessive intakes of meat and meat products have been, despite fat content, related to accelerated chance, however the improved risk was once greater for lessened fats meats, each referring to the chance in the higher-ingesting versus lowest-ingesting.

According to the researcher, Our observations may contribute to clarifying previous findings regarding dietary fats and their food sources in relation to T2D. The decreased risk at high intakes of high- fat dairy products, but not of low-fat dairy products, indicate that dairy fat, at least partly, explains observed protective associations between dairy intake and T2D. Meat intake was associated with increased risk of developing diabetes regardless of fat content.”

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Reference: Science Daily

Written By: Dr. Marie Gabrielle Laguna Bedia