Dairy products are important sources for vitamins, minerals and protein. In some studies, consumption of dairy products has been associated with lower risk of type 2 diabetes and it is believed that some dairy-derived fatty acids may have protective effects in regards to diabetes prevention.

Researchers investigated the association between dairy product intake and the risk of developing incident type 2 diabetes. This study encompassed data from the EPIC-Norfolk study, with analysis of a random sub-cohort and incident diabetes with an 11 year follow up.

Researchers found that being in the highest tertile of low-fat fermented dairy product intake especially yoghurt (consuming approximately 80 g/day) was associated with a 24% decrease in risk for developing incident diabetes. This equates 125 gram portion sizes of low-fat fermented dairy products 4.5 times per week. These findings were independent of age, sex, family history of diabetes, BMI, lifestyle factors.