A new meta-analysis by researchers at Harvard University shows that drinking yogurt consistently over time can help reduce the risk of type 2 diabetes. Drinking two tablespoons of yogurt a day, about 28 grams, can reduce the chances of developing type 2 diabetes by 20 percent. But researchers also pointed out that this does not mean that drinking yogurt can completely prevent diabetes, but that a proper diet and weight control are most important. Previous studies have found that dairy products rich in calcium, magnesium and some fatty acids can help reduce the risk of type 2 diabetes, but there are no direct studies showing which dairy products have health benefits in this area. This study conducted a meta-analysis of three large cohort studies of U.S. adults that followed the dietary habits, lifestyle habits, weight, and diabetes status of nearly 20,000 participants over a 30-year period. The results showed that taking into account body mass index (BMI), other lifestyle habits, etc., the overall risk of diabetes was about 18 percent lower among those who drank yogurt, and that different types of yogurt with different fat content had such effects. The researchers suggest that in addition to the benefits of calcium and magnesium, the probiotics in yogurt help improve the intestinal environment, reduce inflammation and regulate hormones related to appetite control, which may contribute to its reduced risk of diabetes. They also emphasized that this effect of yogurt should not be exaggerated and that it is only recommended as a healthy dietary choice, not as a “magic bullet” to prevent diabetes. Researchers from the University of Cambridge, UK, and other institutions have published similar findings in the journal Diabetologia, where they found that regular yogurt drinkers had about a quarter lower risk of developing type 2 diabetes than others, and that consumption of other low-fat fermented dairy products had a similar effect. The study, which followed the daily diet of 4,255 volunteers for up to 11 years, showed that people who regularly consumed low-fat fermented dairy products such as yogurt and dry cheese had a 24 percent lower risk of developing diabetes than others. Among them, drinking yogurt was the most effective in reducing the risk of developing diabetes. People who drank an average of 4 cans of 125 grams of yogurt per week had a 28% lower risk of developing diabetes compared to those who did not drink yogurt. Low-fat fermented dairy products such as yogurt are not only low in fat, but also rich in probiotics and vitamin K, which may have a preventive effect on diabetes. However, they also noted that the study does not prove a direct causal relationship between yogurt consumption and lower diabetes risk. Perhaps regular yogurt drinkers are also more conscious of healthy eating and lifestyle habits, which are also beneficial in preventing diabetes.