Deras resultat pekar nu på att hög konsumtion av mejeriprodukter oavsett fettinnehåll varken kan kopplas till lägre eller högre risk att drabbas av sjukdomen. Detta efter att forskarna tagit hänsyn till flera olika faktorer, som BMI, utbildning och totalt energiinnehåll i kosten.

Men mer specifikt hittade de ett samband till högt intag av fermenterade mejeriprodukter med låg fetthalt, som främst utgjordes av yoghurt i studien. De personer som vid studiens start hade en relativt hög sådan konsumtion löpte 24 procent mindre risk att utveckla typ 2-diabetes över en period av elva år, jämfört med personer som inte alls åt sådana produkter.

Resultaten bygger på en fall-kontrollstudie inom en framåtblickande studie av vuxna personer i staden Norfolk i Storbritannien. I analysen ingick 753 personer som fick diabetes under uppföljningstiden, vilka jämfördes med 3 500 slumpmässigt utvalda studiepersoner.

Forskarna poängterar dock att det finns svagheter i studiedesignen som att den inte speglar att deltagarnas kostvanor kan ha ändrats under uppföljningstiden. Deras slutsats blir ändå att intag av särskilda mejeriprodukter kan vara gynnsamma i preventionen av diabetes.

Läs hela artikeln

http://link.springer.com/article/10.1007%2Fs00125-014-3176-1/fulltext.html

 

Abstract

Article
Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary
Laura M. O’Connor1, Marleen A. H. Lentjes2, Robert N. Luben2, Kay-Tee Khaw2, Nicholas J. Wareham1 and Nita G. Forouhi1 
(1)
MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Institute of Metabolic Science, Cambridge Biomedical Campus, Box 285, Cambridge, CB2 0QQ, UK
(2)
Department of Public Health and Primary Care, University of Cambridge, Cambridge, UK

Nita G. Forouhi
Email: nita.forouhi@mrc-epid.cam.ac.uk
Received: 25 September 2013Accepted: 7 January 2014Published online: 8 February 2014
Abstract

Aim/hypothesis

The aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes, using a food diary.

Methods
A nested case-cohort within the EPIC-Norfolk Study was examined, including a random subcohort (n = 4,000) and cases of incident diabetes (n = 892, including 143 cases in the subcohort) followed-up for 11 years. Diet was assessed using a prospective 7-day food diary. Total dairy intake (g/day) was estimated and categorised into high-fat (≥3.9%) and low-fat (<3.9% fat) dairy, and by subtype into yoghurt, cheese and milk. Combined fermented dairy product intake (yoghurt, cheese, sour cream) was estimated and categorised into high- and low-fat. Prentice-weighted Cox regression HRs were calculated.

Results
Total dairy, high-fat dairy, milk, cheese and high-fat fermented dairy product intakes were not associated with the development of incident diabetes. Low-fat dairy intake was inversely associated with diabetes in age- and sex-adjusted analyses (tertile [T] 3 vs T1, HR 0.81 [95% CI 0.66, 0.98]), but further adjustment for anthropometric, dietary and diabetes risk factors attenuated this association. In addition, an inverse association was found between diabetes and low-fat fermented dairy product intake (T3 vs T1, HR 0.76 [95% CI 0.60, 0.99]; p trend = 0.049) and specifically with yoghurt intake (HR 0.72 [95% CI 0.55, 0.95]; p trend = 0.017) in multivariable adjusted analyses.

Conclusions/interpretation
Greater low-fat fermented dairy product intake, largely driven by yoghurt intake, was associated with a decreased risk of type 2 diabetes development in prospective analyses. These findings suggest that the consumption of specific dairy types may be beneficial for the prevention of diabetes, highlighting the importance of food group subtypes for public health messages.

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