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Some yoghurts and cheeses cut diabetes risk by up to one-third
date:Feb 25, 2014
Higher consumption of yoghurt, compared with no consumption, may reduce the risk of new-onset type 2 diabetes by 28 per cent, according to research from the University of Cambridge. Australian experts have lent support to the new UK research findings.

The research, published 5 February 2014 in the journal Diabetologia, found that higher consumption of low-fat fermented dairy products, which include all yoghurt varieties and some low-fat cheese, also reduced the relative risk of diabetes by 24 p

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