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Low-Fat Dairy Foods may Decrease Type 2 Risk

separator Recent research from the Health Professionals Follow-up Study has shown that men who consumed the highest amounts of low-fat dairy foods had a significantly lower risk of developing type 2 diabetes. The study began in 1986. It gathers information about the way in which dietary factors may influence the development of several diseases in a population of 50,000 men. 

The participants complete questionnaires every two years about their diseases and other health-related issues such as smoking and exercise. Every four years, they answer comprehensive questionnaires about dietary information. 

The men in the study did not have diabetes when the research began. Results showed that those who consumed higher levels of low-fat or non-fat dairy had a much lower risk of developing the disease. For each serving-per-day increase in the low-fat dairy, there was a nine percent reduction in risk of developing diabetes.

Archives of Internal Medicine, 9 May 2005
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