A new epidemiological study followed about 16,000 people in Europe for about 12 years and focused on their dairy intake. Did the ones who came down with diabetes eat differently from those who didn’t?
The paper begins:
Current dietary guidelines for prevention of diabetes aim at substituting SFAs [saturated fatty acids] with unsaturated fatty acids. However, conventionally held notions that all SFAs, including those from dairy products, are detrimental to health have recently been challenged.
The shift of evidence (dairy less bad than previously believed) supports my view that what’s good for the brain (I found butter was good for my brain) is likely to be good for the rest of the body. The paper’s main conclusion is the possible protective value of cheese and yogurt:
This large prospective study found no association between total dairy product intake and diabetes risk. An inverse association of cheese intake and combined fermented dairy product [= cheese, yogurt, and “thick fermented milk”] intake with diabetes is suggested.
The combined fermented dairy association was not large in size (a risk reduction of 12%) but was significant (barely). When your main finding is barely significant you have no hope of using your data to explain it so the new information essentially stops there. The results support my view that fermented foods are unusually healthy.
In response to these findings, the director of research at Diabetes UK said, “This study gives us no reason to believe that people should change their dairy intake in an attempt to avoid [diabetes].” Wow. It is as if a prominent physicist said the earth was flat.
Thanks to Elizabeth Molin.