The diabetes is a chronic metabolic disease characterized by high blood sugar levels, which affects more than 500 million people worldwide according to the World Health Organization (WHO). Among the main risk factors for develop type 2 diabetes Overweight, lack of physical activity and poor diet stand out, with low consumption of fruits, vegetables and healthy proteins.
A group of researchers Argentines published a study in the renowned international journal Frontiers in Nutrition who evaluated the benefits of frequent yogurt consumption for the prevention and control of type 2 diabetes and obesity.
The document highlighted that, taking into account that the global diet is not very diverse and with wide gaps in nutritious foods, the increase, even if moderate, in yogurt consumption has the potential to “improve the nutritional density of the diet by up to 10%”.
The authors of the study are the recognized Argentine scientists and researchers Sergio Britos, Mónica Katz, Gabriel Vinderola, María Elena Torresani, Andrea González, Florencia Flax Marcó and Jacqueline Schuldbergh.
In Argentina, 6 out of 10 people over 18 years of age are obese or overweight, and more than 1 out of 10 have a diagnosis of diabetes or have impaired blood glucose. These numbers have increased and aggravate the risk of developing type 2 diabetes, according to the latest national risk factor survey of the Ministry of Health.
The graduate in Nutrition Sergio Britosdirector of the Center for Studies on Food Policy and Economics (CEPEA) he claimed: ““Yogurt consumers eat more essential nutrients, such as minerals (calcium, potassium, magnesium, zinc), vitamins (B2, B12, D) and protein, and less fat”.
Britos, who also directs the university diploma in Healthy and Sustainable Eating at the Argentine Catholic University (UCA), indicated that “it is proven that Children who eat yogurt frequently have a healthier overall diet: They consume more fruits, whole grains and milk, which indicates a better nutritional profile. The same thing happens in adults, yogurt consumers tend to eat less fried foods, processed and red meats, pizzas, sugary drinks or alcohol.”
For her part, another of the authors, the graduate and doctor in Nutrition María Elena Torresani, director of the specialization in Nutrition and Obesity at the Universidad del Norte Santo Tomás de Aquino in Tucumán and professor of the Nutrition degree at the Favaloro Universityhighlighted: “Yogurt is a versatile matrix that also allows add the beneficial effect of other foods such as whole grains and fruits, at any moment of the day. And the opportunities expand if it is considered beyond breakfast or snack, as an ingredient for the preparation of other dishes. in form of dressings or in saladsas is increasingly common here and is everyday in other parts of the world.”
In this regard, Dr. Gabriel Vinderola, principal investigator of the Institute of Industrial Lactology (CONICET-UNL) and professor at the Faculty of Chemical Engineering from the National University of the Litoralstated that “in addition to probiotics and high-quality proteins, among other nutrients, its combination with other foods can provide prebiotic fibers, fatty acids and a combination of vitamins and minerals with the potential to exert synergistic effects on health. This makes yogurt a highly recommended food, considering its association with healthy eating patterns.”
The doctor Vinderola He explained that the research brought together the most recent evidence on the importance of yogurt in the diet and its relationship with the prevention of type 2 diabetes and obesity, in a context of high prevalence of both diseases: “Consuming 100 grams of yogurt daily “It can improve the nutritional quality of the diet and significantly reduce the number of people who will develop diabetes in the next two decades,” he noted.
Britos pointed out that the majority of the Argentine population consumes foods that are excessive in sodium, calories, and fat: “We abuse snacks, baked goods, and low nutritious snacks, usually also going overboard on portion sizes. In parallel, we show very low levels of consumption of fruits, vegetables and legumes and a large part of our population is sedentary. “All this represents a favorable scenario for the development of chronic non-communicable diseases.”
In relation to the role of dairy food in the prevention and management of metabolic diseases, the authors pointed out that “consumption of low-fat yogurt has been associated with a lower risk of developing type 2 diabetes”.
This occurs due to “the simultaneous action of milk proteins, calcium, magnesium, vitamin D and the low glycemic index of yogurt. In addition, certain fatty acids may also be beneficial for the control of type 2 diabetes,” they stated.
A recent meta-analysis of 14 studies made in United States, United Kingdom, Netherlands, Spain, Australia and Japan, which included 483,090 peoplefound a reduction of 7% in the risk of developing type 2 diabetes for every increase of 50 g of yogurt consumed daily.
However, they highlighted that the association between the consumption of dairy products and diabetes depends on the type of dairy product and its composition fatas well as the initial blood glucose levels of the consumers.
“In relation to its benefits for the obesityAfter analyzing the extensive existing literature, we conclude that yogurt can be useful for weight control programs. Its consumption is associated with best body mass index values (BMI). In addition, evidence suggests that it also provides other health benefits, such as osteoporosis prevention and of the cardiovascular diseasesas well as the promotion of intestinal health and the modulation of the immune system,” said Dr. Torresani.
The epidemiological and clinical evidence suggests that yogurt helps control body weight and reduces the risk of obesity, since yogurt consumers have a BMI lower compared to non-consumers. A meta-analysis showed that the intake of this type of skim dairy products reduces general and abdominal obesity.
In this framework, recently the US Food and Drug Administration (FDA) authorized the inclusion of the legend on yogurt containers in that country: “Consuming yogurt regularly, at least 2 cups (3 servings) per week, may reduce the risk of type 2 diabetes according to limited scientific evidence.”
However, according to a survey by the consulting firm Kantar Worldpanel, in Argentina yogurt consumption is currently around -on average- 4 kilos per inhabitant per yearwhile just 12 years ago, the figure reached 10 kg per person per year, according to data presented in the Food Guides for the Argentine Population.
Given this situation, the study highlighted that “incorporating yogurt as part of a healthy diet can potentially contribute to improving public health by preventing diseases.” chronic noncommunicable diseases (ECNT) and the reduction of costs associated with its treatment.
The study titled “Yogurt, in the context of a healthy diet, for the prevention and management of diabetes and obesity: a perspective from Argentina,” concluded that “Although there are no miracle foods, nor magic solutionss, small changes in our diet, such as increasing the consumption of yogurt to replace other foods with lower nutritional quality, without a doubt can contribute, along with other healthy measures such as a varied diet and increased physical activityto reduce the risk of developing type 2 diabetes and overweight and obesity.”
