Yogurt Reduces Risk of Diabetes
The US Food and Drug Administration (FDA) has given the green light to food manufacturers to advertise that regular consumption of yogurt may reduce the risk of type 2 diabetes.
This announcement, according to a report by NBC News, offers a significant opportunity for yogurt manufacturers to promote their products as part of a healthy lifestyle, albeit under certain conditions.
While companies can now advertise the potential benefits of yogurt in reducing the risk of type 2 diabetes, they must do so cautiously, including any promotional language directed at consumers acknowledging the limited evidence supporting this claim.
Furthermore, the minimum risk reduction is defined at two cups (or three servings) of yogurt per week.
This decision by the FDA falls under “qualified health claims,” which do not require explicit FDA approval but require companies to adhere to specific language approved by the agency to avoid accusations of false claims.
Some commercial companies have highlighted the nutritional aspects of yogurt, such as protein, vitamins, and their low sodium content, along with scientific studies supporting the link between regular yogurt consumption and a reduced risk of type 2 diabetes and related conditions.
The variation in sugar and fat content across different dairy products is a crucial consideration. While some options are low in calories and provide healthy nutrients, flavored yogurts often contain high levels of added sugars, which should be consumed in moderation.
Research consistently links high sugar intake to an increased risk of type 2 diabetes.
Additionally, evidence supporting the health benefits of yogurt includes the findings of a study conducted in 2022 indicating that fermented dairy products, especially yogurt, may provide protection against the development of type 2 diabetes.
Furthermore, yogurt holds a prominent place in the Mediterranean diet, which has been linked to a reduced disease risk according to a study conducted in 2020.
Thus, while the FDA’s decision opens the door for yogurt manufacturers to promote their products as beneficial in reducing the risk of type 2 diabetes, it also underscores the importance of evidence-based claims and responsible marketing practices in the food industry.
