Substitution among milk and yogurt products and the risk of incident type 2 diabetes in the EPIC-NL cohort.
Josine M StuberLinda E T VissersW M Monique VerschurenJolanda M A BoerYvonne T van der SchouwIvonne SluijsPublished in: Journal of human nutrition and dietetics : the official journal of the British Dietetic Association (2020)
No evidence was found for the association between substitutions among milk and yogurt products and the risk of incident T2D, although we cannot exclude possible attenuation of results as a result of dietary changes over time. This analysis should be repeated in a population with a wider consumption range of whole-fat yogurt.