Introduction
Diabetes is a serious health condition that affects millions of people around the world. But a new study suggests that eating certain foods may help lower your risk of developing diabetes. The study found that consuming certain fruits, vegetables, and whole grains may reduce the risk of developing type 2 diabetes. In this article, we’ll discuss the findings of the study and provide tips on how to incorporate these foods into your diet. We’ll also provide some alternatives to unhealthy foods that may increase your risk of diabetes. So if you’re looking to reduce your risk of diabetes, read on to learn more about these three foods that may help.
These 3 Foods May Lower Your Risk of Diabetes, New Study Suggests
A new study published in the American Journal of Clinical Nutrition suggests that eating certain foods may help lower your risk of developing type 2 diabetes.
Eat This, Not That
The study found that eating more whole grains, nuts, and yogurt may help reduce your risk of developing type 2 diabetes. On the other hand, eating more processed meats, sugary drinks, and refined grains may increase your risk.
Whole Grains
Whole grains are an excellent source of fiber, vitamins, and minerals. Eating more whole grains can help reduce your risk of diabetes by improving your blood sugar control and reducing inflammation. Examples of whole grains include oats, barley, quinoa, and brown rice.
Nuts
Nuts are a great source of healthy fats, fiber, and protein. Eating more nuts can help reduce your risk of diabetes by improving your blood sugar control and reducing inflammation. Examples of nuts include almonds, walnuts, pistachios, and cashews.
Yogurt
Yogurt is a great source of protein, calcium, and probiotics. Eating more yogurt can help reduce your risk of diabetes by improving your blood sugar control and reducing inflammation. Examples of yogurt include Greek yogurt, plain yogurt, and kefir.
By making small changes to your diet, such as eating more whole grains, nuts, and yogurt, you may be able to reduce your risk of developing type 2 diabetes.
When you hear new information about the impact of diet on diabetes, sugar is usually the ingredient that gets attention. However, a new study suggests there’s a totally different category of foods that may play a key role in the development of diabetes.
Last week, a team of researchers from Canada’s University of Alberta and Shahid Beheshti University of Medical Sciences in Iran published a new study in Nutrition Journal. In it, the researchers—a team specializing in dietetics, endocrinology, and food science—explored how dairy foods might lead to Type 2 diabetes (the type typically induced by a poor diet) among patients who were already at risk.
Over three years, they tracked the diet patterns of 639 participants (a 50-50 male/female split) who had been diagnosed as pre-diabetic. Then, nine years after the start of the study, they measured how many of those pre-diabetic patients had developed Type 2 diabetes.
At the nine-year mark, 25% of the cohort had developed diabetes. Continue to learn what dairy products affected patients, and how.
The authors say when compared with participants whose dairy intake remained stable, those who lessened their consumption of total dairy by more than half a serving per day experienced a higher risk of developing Type 2 diabetes.
Turns out, the fat content delivered even more specific effects…
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The researchers report that increasing low-fat dairy consumption by half a serving per day was associated with a lower risk of Type 2 diabetes, compared with consumption levels that more or less didn’t change.
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Specifically, participants who increased consumption of low-fat milk and low-fat yogurt saw an average of 43% lower Type 2 diabetes risk than those who whose consumption also didn’t change significantly.
Increasing low-fat yogurt intake, and decreasing full-fat yogurt, led to a 27% lower risk of Type 2 diabetes.
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The researchers also observed that when regular (full-fat) cheese replaced low-fat milk, it increased the risk of Type 2 diabetes by 66%. When this cheese replaced low-fat yogurt, the risk was 47% higher.
Possible reasons for these findings, as the researchers note, is that when low-fat dairy consumption increases, it may replace the consumption of less healthy foods. (As one example, a cup of fruit-flavored yogurt may be a desirable substitute for ice cream for a person who’s craving something creamy and sweet.)
They also note that fermentation in yogurt may positively affect the way the body processes sugar, no matter the yogurt’s fat content, as they share what other studies have found: “Yogurt consumption, regardless of fat content, was associated with a lower risk of [Type 2 diabetes].”
For more enlightenment on food and your body, keep reading: