Whether out of a desire to lose weight or maintain a healthy lifestyle, thousands of Americans have made major alterations to their diet, including limiting their consumption of everything from carbohydrates to red meat. Indeed, even the less health conscious among us have long ago made the switch from full-fat to low- or non-fat dairy products.
Interestingly enough, however, the results of a recent study suggests that people may perhaps be better served — as far as diabetes is concerned — by going with whole milk over skim milk.
The study in question was performed by researchers at Tufts University who compared and contrasted the blood samples of study participants who consumed either full-fat dairy products or their low-fat counterparts over a 15-year period.
Somewhat shockingly, they found that the risk of developing diabetes was as much as 46 percent lower among individuals who consumed the richer dairy products than those who consumed the low-fat dairy products.
While the study, published in the most recent edition of the medical journal Circulation, did not provide a definitive answer as to why full-fat dairy products would be associated with a lower diabetes risk, the researchers have advanced some ideas.
Specifically, they theorize that it could be that the actual dairy fatty acids are responsible for the lower diabetes risk, or that those who consume full-fat dairy products are simply more likely to be satiated, meaning they’ll eat less.
Whatever the truth, the researchers did argue that their study provides sufficient cause for the U.S. Dietary Guidelines, at least as they relate to low-fat dairy products, to be reexamined in order to provide consumers with a wider range of healthy choices.
What are your thoughts on this study? Would it convince you to change your eating habits?
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