Role of dairy products in reducing the risk of type 2 diabetes

Project overview

Higher consumption of dairy products has been reported to reduce the risk of developing type 2 diabetes. Milk contains a number of nutrients that may be beneficial in preventing diabetes, including calcium and vitamin D. In addition, the distinctive fatty acids that are found in dairy products have received increased attention regarding their role in reducing diabetes risk. Fermented
dairy products, including yogurt and cheese, may be especially beneficial for diabetes prevention given their unique properties, including probiotic effects in the gut, and the production of vitamin K and bioactive peptides.

The overall objective of this project is to prepare a submission to Health Canada for a health claim related to yogurt and possibly cheese in reducing the risk of developing type 2 diabetes.

What Will the Research Team Do?

The research team will undertake a systematic review and meta-analysis of the evidence on dairy intake and type 2 diabetes risk. They will also generate new data on dairy intake and mechanisms of diabetes development in a group of Canadian adults. Finally, they will prepare a health claim submission to Health Canada.

The objectives of this project are to:

1.Conduct a systematic review and meta-analysis of prospective cohort studies and randomized controlled trials on dairy consumption and risk of type 2 diabetes.

2.Determine the longitudinal associations of changes over time in total dairy, cheese and yogurt consumption and fatty acid biomarkers of dairy intake with underlying pathophysiological determinants of type 2 diabetes in a group of Canadian adults. 

3. Prepare, submit, and act as the primary contact for a health claim application to Health Canada.