Scientists at the University of Cambridge in the UK found that yogurt consumption reduces the risk of new-onset of type 2 diabetes by 28%. Consumption of low-fat fermented dairy products in general, which 85% of that is yogurt, also reduced the relative risk of diabetes by 24% overall. They based their research on the detailed daily food and drink records from a large pool of people that either did or did not develop new on-set type 2 diabetes over an 11 year period to compare the two. They say it could be due to constituents in fermented dairy products like probiotic bacteria and a special form of vitamin K.
[ Read the Article: Can Eating More Low-Fat Yogurt Lessen Type 2 Diabetes Risk? ]