Moderate consumption of dairy products may protect against diabetes – healing practice

Diabetes: dairy products can reduce the risk of developing the disease

Moderate consumption of dairy products may occur, according to a new study Type 2 diabetes protection. Research also shows that consumption of red and processed foods Meat the disease risk raise.

New research presented at the European Association for the Study of Diabetes annual meeting in Stockholm, Sweden (September 19-23) shows that dairy products, especially yogurts and low-fat yogurts, are associated with a lower risk of developing type 2 diabetes are linked. Red and processed meat, on the other hand, has been linked to a higher risk of diabetes, the journal Diabetologia reports in a recent issue. Message.

Influence of diet on the risk of diabetes

Overweight and obesity are the main risk factors for existing type 2 diabetes. Dietary guidelines to prevent the so-called disease of diabetes recommend the consumption of certain plant-based foods such as whole grains, vegetables, fruits, legumes and olive oil and generally advise limiting the consumption of most products of animal origin.

However, not all are animals sources of protein nutritionally identical. Knowing how different animal products are linked to diabetes would help update guidelines and make it easier to choose the best foods to reduce their risk of diabetes.

To this end, Dr. Annalisa Giosuè from the Department of Clinical Medicine and Surgery of the University of Naples Federico II and her colleagues review the existing meta-analyses on the associations between different Food for animals and diabetes through.

This kind of “review reviews‘ provides one of the highest levels of evidence available in medicine. To this end, the PubMed, Web of Science, Scopus and Embase databases were searched for dose-response meta-analyses of studies on the association between different foods and type 2 diabetes.

All 13 are suitable meta-analyses included 175 scores on how 12 different animal products (all meat, red meat, white meat, processed meat, fish, all dairy, whole dairy, low-fat dairy, milk, cheese, yogurt and eggs) increased the risk of developing type 2 -May increase or decrease diabetes.

(Red meat includes beef, lamb, and pork, while white meat includes chicken and turkey. Processed meat includes bacon, sausages and deli meats.)

Red and processed meat increases the risk

There was a a significant increase diabetes risk by eating 100 g/day of all meats (20% risk increase) and 100 g/day of red meat (22% increase) and 50 g/day of processed meat (30% increase). 50 g/day of white meat was associated with a lower increased risk of disease (4%).

“There are several possible reasons for this. For example, red and processed meats are important sources of components such as saturated fat, cholesterol and heme iron, all of which are known to promote chronic low-level inflammation and oxidative stress, which in turn can decrease cells’ sensitivity to insulin.”according to Dr. Giosu.

“Processed meat also contains nitrates, nitrites and sodium, which can damage insulin-producing cells in the pancreas, among other side effects.” And: “White meat has a lower price in comparison fat contenta more favorable fatty acid profile and a lower percentage of heme iron.

Protection against dairy products

In contrast, dairy products appeared to increase the risk of type 2 diabetes protection or had a neutral relationship with disease development.

The milk (200 g/day) was with a risk mitigation 10%, whole dairy products (200 g/day) with a 5% risk reduction and low-fat dairy products (200 g/day) with a 3% risk reduction. Yogurt (100 g/day) was associated with a 6% risk reduction.

Cheese (30 g/day) and whole dairy products (200 g/day) have no effect on the risk of diabetes. 100g/day also had no effect Fish and one egg/day.

Doctor Giosu says: “Dairy products are rich in nutrients, vitamins and other bioactive compounds that glucose metabolism – may have a beneficial effect on how the body processes sugar.

It is known that whey protein in milk influences the rise in blood sugar levels after eating. “probiotics are also known to have beneficial effects on glucose metabolism, which may explain why we found that regular yogurt consumption was associated with a reduced risk of type 2 diabetes.”

She adds that although the Results suggest that low-fat dairy products are more beneficial than whole dairy products, but this finding should be treated with caution due to the small magnitude of risk reduction and low quality of evidence.

As the scientist says, it’s still more research required, but their full review shows “This regular consumption of dairy products in moderate amounts, especially low-fat products, milk and yogurt, may help reduce the risk of type 2 diabetes.” (ad)