T2D news & developments – Week 24

John MillmoundCauses, Genetics, Nutrition

This is the first post of the news series that will be called T2D news & developments, which I will try to post weekly.

A finnish study has found a connection of future risk of type 2 diabetes risk with genetic profiles:

http://www.utu.fi/en/news/news/Pages/Genetic-Information-Helps-Identify-High-Future-Risk-of-Type-2-Diabetes-in-Children–.aspx

A comprehensive article about the significance of sleep with diabetes:

The connection between sleep and type 2 diabetes

The prevention and treatment of T2D with vegan diet:

https://www.vegansociety.com/whats-new/news/type-2-diabetes-could-be-reversed-vegan-diet-say-leading-experts

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Dairy as a T2D preventative

John MillmoundNews, Nutrition

yogurtThe consumption of certain dairy products might have a preventive effect on type 2 diabetes.

Several studies have analyzed the association of different levels of dairy consumption and diabetes, and although the studies left some things unconcluded, they showed that a high consumption of low-fat dairy clearly reduced the risk of developing type 2 diabetes.

One dairy product in particular stood out. Taken in 4-5 x 125 ml per week doses, yogurt, had the best effect in reducing the risk of T2D. Milk on the other hand, did not seem to show the same effect, which might suggest that the health benefit comes from the fermentation that products like yogurt go through.

Before treating any yogurt as a harmless meal, it is important to keep in mind that the product should be low-fat, and of course with a minimal amount sugar.

References:

http://www.eurekalert.org/pub_releases/2014-02/d-ssy020414.php

http://ajcn.nutrition.org/content/early/2016/02/24/ajcn.115.123216.abstract

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