The risk of developing Type II diabetes is lower by nearly 30% in people who eat low-fat yogurt and cheese in large quantities, said the scientists from the UK.

Researchers from Cambridge University took as a basis for their work the data taken from more than 25 thousand men and women, living in in the county of Norfolk in the north of the UK. They compared the daily ration of 753 people, who at the time of entry into the 11-year study had already type II diabetes, with the dietary habits of 3.5 thousand people, randomly selected to participate. The study is published in the journal Diabetologia, Fox News reports.

It turned out that those who have eaten large amounts of low-fat dairy products, including yogurt, low-fat cheese or cottage cheese, after 11 years diabetes happened by 24% less likely than those who did not eat such foods. And consumption of four 125-gr jars of natural low-fat yogurt per week the risk of diabetes 2 decreased by 28%.

The authors note that their study can not be considered a direct evidence that yogurt protects against diabetes, but they remind us that this product is rich in vitamin D, calcium and magnesium. Furthermore, a positive effect in the prevention of diabetes can play the lactic acid bacterium and a special form of vitamin K, formed during the sourdough.