A recent study from the University of Cambridge (UK) shows that consuming low-fat fermented dairy products, especially yogurt, can help reduce the risk of diabetes. If you eat about 4-5 servings of yogurt per week (about 125 grams each serving), the risk can be reduced by about 28%. Notably, when using yogurt instead of snacks such as french fries, the risk reduction can be up to 47%.
Previously, from 2003, a study by the University of Tennessee (USA) also showed that adding low-fat yogurt to a low-calorie diet helps increase calcium intake to about 1,000 mg per day. This not only supports faster weight loss but also contributes to reducing visceral fat, thereby significantly improving waistline.
However, dairy products should be used as part of a balanced diet. For the majority of users, this is a good source of protein and calcium, but needs to be consumed at a reasonable level. For people who are losing weight, it is necessary to adjust other calorie sources when supplementing yogurt or dairy products, to ensure not exceeding the total energy consumed each day.
When choosing products, you should prioritize low-fat and sugar-free types to optimize health benefits.
