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Risk of Type 2 Diabetes Reduced by Dairy
Increasing research into the role that consuming dairy plays in reducing the risk of developing Type 2 diabetes, has been highlighted in a recent Scientific Review. According to a review published in the Journal of the American College of Nutrition, those who consume more dairy products, may lower their chances of developing Type 2 diabetes. (Ref 1)
The National Dairy Council in the Republic of Ireland (NDC) entered into a strategic alliance with Great Britain’s Dairy Council earlier this year to specifically strengthen access to new global research data and to share information about scientific research between the two organisations. Dr. Judith Bryans, Director of GB’s Dairy Council explains that in this scientific paper, researchers reviewed numerous studies which have explored the role of dairy foods on known contributory factors to Type 2 diabetes, such as weight and blood pressure. Lifestyle and health behaviours were also taken into consideration.
“The research highlighted that dairy and components present in dairy foods, may contribute to the control of blood pressure and weight which could explain dairy’s role in reducing the risk of developing Type 2 diabetes in these studies,” explains Dr. Bryans.
Dr Catherine Logan, Nutrition Manager with the National Dairy Council says: “Type 2 diabetes is associated with abnormally high blood sugar levels. This condition is unfortunately becoming more widespread because overweight and obesity levels are on the increase and these contribute to Type 2 diabetes,” said Dr. Logan.
“This scientific review has highlighted that consuming dairy products may help reduce your risk of developing insulin resistant syndrome and Type 2 diabetes and the possible beneficial effects of dairy on blood pressure and body weight may partially explain these results”.
Small Changes Can Make A Big Difference
For those who are already obese, even a modest weight loss can have substantial benefits, according to Dr Logan. (ref 2)
“According to results from the ‘Slan Survey’, in Ireland, nearly half of us (48%) snack between meals, most commonly on biscuits and cakes (ref 3),” says Dr Logan. “Every meal and snack is an opportunity to boost the nutrient quality of your diet. Small changes to eating habits introduced gradually over time can make a tremendous difference to your health.”
A balanced diet that follows the Food Pyramid for guidance, is recommended (ref 4). Yet TNS research commissioned by the NDC showed that nearly one third of Irish adults (29%) do not consume the “three servings of dairy a day” recommended by the Irish Department of Health & Children. (ref 5).
Free Information Guides
The NDC nutritional team has produced information booklets - Guide to Healthy Eating and Guide to Weight Loss - which are available to download online (click on the links above) or free of charge from the NDC on 01-616 9726..
Food Pyramid Guidelines
The Department of Health & Children recommend 3 servings of dairy per day for children and adults. As the recommended dietary allowance (RDA) for calcium increases during the teenage years, pregnancy and breastfeeding, people at these life stages should aim for 5 servings of dairy per day to achieve the increased nutritional requirements. The guidelines can be easily achieved from selecting a total of 3 - (5 for teenagers or during pregnancy/breastfeeding) - servings, from: 1 oz or 28 g of hard cheese (about the size of a matchbox); one serving of 1/3 of a pint glass of milk; or one carton of yoghurt.
Although whole milk is advised during young childhood, semi-skimmed may be introduced from 2 years of age if the child is eating well and skimmed milk from 5 years, hence providing options if overweight or obesity is a concern.
For more information
Antonina Ni Dhuinn, Progress Communications - 01-276 6117 - info@progresspr.ie