Invited review: Potential effects of short- and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus

Sarah F. Awwad, Abdelmoneim Abdalla, Frank C. Howarth, Lily Stojanovska, Afaf Kamal-Eldin, Mutamed M. Ayyash

Research output: Contribution to journalReview articlepeer-review

11 Citations (Scopus)

Abstract

The consumption of fermented dairy products has been linked with lowering the risk of type 2 diabetes mellitus (T2DM), but studies have yet to demonstrate a definite association. We evaluated evidence from a cross-sectional analysis of longitudinal studies and human and animal experimental trials to further understand the current knowledge linking short- and long-term consumption of fermented dairy products to T2DM. Most cohort studies revealed a protective effect of fermented dairy products on T2DM development, with yogurt noted as the most consistent food item protecting against the disease. Human experimental trials and animal studies revealed improvements in biomarkers of glycemic control with short-term monitored intake of fermented dairy products from various sources. Therefore, fermented dairy products may offer protection against the development and may have therapeutic benefits for individuals with T2DM. This could influence on dietary recommendations and the development of functional foods aiming to minimize the risk of T2DM.

Original languageEnglish
Pages (from-to)4722-4733
Number of pages12
JournalJournal of Dairy Science
Volume105
Issue number6
DOIs
Publication statusPublished - Jun 2022

Keywords

  • dairy products
  • fermented products
  • functional foods
  • type 2 diabetes

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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