Abstract
A growing body of scientific evidence has linked dairy intake to a reduced type 2 diabetes (T2D) risk. Using an evidence-based approach, we reviewed the most recent and strongest evidence on the relationship between dairy intake and the risk of T2D. Evidence indicates that dairy intake is significantly associated with a reduced T2D risk, and likely in a dose-response manner. The association between low-fat dairy and T2D risk reduction appears consistent. A beneficial impact is suggested for regular-fat dairy. The role of specific dairy products needs to be clarified. Potential underlying mechanisms include the role of dairy products in obesity and metabolic syndrome, as well as several dairy components, such as calcium, vitamin D, dairy fat, and specifically trans-palmitoleic acid. To conclude, there is strong, consistent, and accumulating evidence that dairy intake reduces the risk of T2D. More research is needed to better understand the role of regular-fat and specific dairy products. Well-designed randomized controlled trials and mechanistic studies are needed to support these findings. Efforts to translate this evidence into clinical practice and public health guidance are needed.
Highlights
Diabetes is a global epidemic with major health, social, and economic implications
Using a comprehensive evidence-based approach, we reviewed the evidence on the relationship between dairy product intake and the risk of Type 2 diabetes (T2D)
In their meta-analysis of four prospective cohort studies on diabetes, Elwood et al demonstrated that milk or dairy consumption was protective against T2D (RR 0.92, 95% CI 0.86–0.97)
Summary
Diabetes is a global epidemic with major health, social, and economic implications. Over the last three decades, the prevalence of diabetes has more than doubled, and more than 371 million people worldwide have diabetes [1]. Significant reduction by 48–62% in risk of incident T2D with trans-palmitoleic acid Direct association between dairy fat and trans-palmitoleic acid levels Inverse association with risk of T2D for whole (regular-fat) dairy across all intake levels relationship between low-fat dairy consumption and T2D was present, with a 10% risk reduction per additional serving (RR 0.90, 95% CI 0.85–0.95) In their meta-analysis of four prospective cohort studies on diabetes, Elwood et al demonstrated that milk or dairy consumption was protective against T2D (RR 0.92, 95% CI 0.86–0.97). In a nested case-cohort analysis within eight countries of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study, consisting of a subcohort of 16,835 participants, total dairy consumption was not associated with T2D (HR 1.01, 95% CI 0.83–1.34) [18] Both the consumption of cheese and fermented dairy products (cheese, yogurt, and thick fermented milk) were inversely associated with T2D (HR 0.88, 95% CI 0.76–1.02 and HR 0.88, 95% CI 0.78–0.99, respectively). Vitamin D has an indirect effect via the regulation of extracellular calcium for normal calcium flux through cell membranes and
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