Changes in dairy product consumption and subsequent type 2 diabetes among individuals with prediabetes: Tehran Lipid and Glucose Study.

Emad YuzbashianGolaleh AsghariParvin MirmiranCatherine B ChanFereidoun Azizi

Published in: Nutrition journal (2021)

In individuals with prediabetes, increasing consumption of low-fat dairy, low-fat milk, and low-fat yogurt had reduced risk of subsequent T2D. These data suggest a role of low-fat dairy products in the prevention of T2D among prediabetes patients.

Keyphrases

adipose tissue
type diabetes
fatty acid
end stage renal disease
chronic kidney disease
ejection fraction
metabolic syndrome
insulin resistance
blood pressure
machine learning
big data
weight loss