date:Feb 25, 2014
Higher consumption of yoghurt, compared with no consumption, may reduce the risk of new-onset type 2 diabetes by 28 per cent, according to research from the University of Cambridge. Australian experts have lent support to the new UK research findings.
The research, published 5 February 2014 in the journal Diabetologia, found that higher consumption of low-fat fermented dairy products, which include all yoghurt varieties and some low-fat cheese, also reduced the relative risk of diabetes by 24 p