The U.S. Food and Drug Administration (FDA) has suggested that incorporating yogurt into one’s diet could potentially help in reducing the risk of type 2 diabetes, according to recent announcements.
In March, the FDA declared its non-objection to a claim from Danone North America, the producer of various popular yogurt brands, stating that regular consumption of yogurt might lower the likelihood of developing type 2 diabetes. This decision implies that the FDA is willing to permit the claim on yogurt food labels, provided it is accurately worded and complies with specified criteria.
“While the evidence supporting a relationship between yogurt intake and reduced risk of type 2 diabetes is somewhat limited, it is credible enough to merit consideration,” the FDA stated in its announcement.
The health claim approved by the FDA falls under the category of a “qualified claim,” indicating that while the evidence is not conclusive, it suggests potential health benefits. According to Sherry Coleman Collins, a dietitian specializing in food allergies from the Atlanta metropolitan area, regular consumption, defined as at least 2 cups (3 servings) per week of yogurt, is necessary to potentially benefit from this claim.
Collins emphasized the overall health-promoting properties of yogurt, particularly when part of a diet rich in plant-based foods, proteins, and fermented dairy. She highlighted the significance of live, active cultures in yogurt, which contribute to a healthy gut microbiome and are associated with reduced disease risk, including type 2 diabetes.
When selecting yogurt, Collins recommended opting for varieties low in added sugars. She praised plain Greek yogurt for its high protein and calcium content, suggesting that its sweetness can be adjusted by adding honey or fruit according to personal preference.
