Researchers at Tufts University have found people who eat full-fat dairy products are less likely to develop diabetes than those who grimly consume low-fat (and low-pleasure) dairy alternatives (see here).
Led by Dr. Dariush Mozaffarian, the research team looked at circulating blood biomarkers and 15 years of data for 3,333 adults participating in the Nurses’ Health Study and Health Professionals Follow-up Study.
The team discovered participants with the highest levels of dairy fat in their blood had up to 46 per cent lower risk of developing diabetes over the 15-year span compared to those who had the lowest levels of dairy fats in their blood.
“There is no prospective human evidence that people who eat low-fat dairy do better than people who eat whole-fat dairy,” Mozaffarian told Time Magazine.
Mozaffarian and his colleagues discovered the connection between eating full-fat dairy and a lower risk of diabetes still held, regardless of any weight gains or losses.
He says his results are preliminary and should not yet be taken as dietary advice.
Prior to this, he published a review of dietary priorities where he suggested the rapid advance of nutrition and policy science has created “confusion.”
Among the themes he emphasises in the review is the importance of “recognising the complex influences of different foods on long-term weight regulation, rather than simply counting calories.”