New findings from Tilburg University in the Netherlands suggest that reduced fat milk may be linked to a higher risk of developing prediabetes, a condition that sits between normal glucose levels and diabetes. The study results were published in the American Journal of Clinical Nutrition (AJCN).
The research followed 74,132 participants with an average age of 46 over a substantial period. Dietary information was gathered through surveys, focusing on how frequently the subjects consumed yogurt, milk, cream, ice cream, and various cheeses. Health status was monitored, and blood tests were performed to identify markers of prediabetes. These comprehensive data allowed researchers to examine dietary patterns in relation to early signs of impaired glucose regulation.
Prediabetes is a state characterized by diminished insulin production and/or reduced cellular sensitivity to insulin. It marks a transitional phase where blood glucose levels rise above normal but are not high enough to diagnose diabetes. In this study, most dairy foods showed a neutral association with prediabetes risk, meaning they did not clearly increase or decrease the likelihood of developing the condition across the board. Yet some patterns emerged that warrant attention.
Significantly, higher intake of full-fat yogurt was associated with a lower chance of progressing to prediabetes. In contrast, higher consumption of low-fat or regular-fat milk appeared linked to an increased risk. The research also found that among participants aged over 60, a higher total intake of high-fat dairy products correlated with a protective effect against prediabetes. These results suggest that fat content in dairy foods may influence glucose regulation in distinct ways depending on age and overall dietary context.
The researchers emphasized the need for further studies to confirm these associations and to explore how different dairy products contribute to metabolic health across diverse populations. While some dairy components may interact with insulin and glucose pathways, overall dietary patterns, activity levels, and genetics play crucial roles in determining prediabetes risk. Further investigation could help clarify whether certain dairy choices are preferable for individuals watching their blood sugar.
Earlier discussions around highly processed foods have shifted, with experts challenging old cautions. This study contributes to a broader conversation about how everyday dairy options fit into a balanced diet and how age-related metabolic changes might influence their effects. The findings are one piece of a larger puzzle that health professionals consider when offering guidance on preventing prediabetes and supporting long-term metabolic health. (Source attribution: American Journal of Clinical Nutrition, Tilburg University researchers.)