Effect of dairy foods on insulin sensitivity in adults with prediabetes

Project overview

Consumption of dairy products has been reported to reduce the risk of developing type 2 diabetes (T2D). Evidence for an effect of total dairy product intake on insulin sensitivity, a key mechanism underlying the development of T2D, is inconclusive. The main reason for this is that previous studies have relied on indirect measures of insulin sensitivity. These methods are not precise compared with the gold-standard method: the insulin clamp technique. Moreover, the effect of dairy fat content and different types of dairy foods (milk, yogurt and cheese) on insulin sensitivity is an important research gap. 

The overall objective of this project is to provide high level evidence for a potentially beneficial role for dairy products in the prevention of T2D. 

What Will the Research Team Do?

The research team will undertake randomized controlled trials to determine whether eating different types of dairy foods (milk, cheese and yogurt) with different fat contents (regular and lower fat) can improve insulin sensitivity, using the gold standard method, in adults with prediabetes. 

The specific objectives are to: 

1.    Determine the effects of milk, yogurt and cheese (regular and lower fat) on insulin sensitivity in overweight and obese adults with prediabetes. 

2.    Determine the effects of milk, yogurt and cheese (regular and lower fat) on glycemic measures, body composition and cardiometabolic risk factors in this same population group.
 
3.    Identify lipid biomarkers in serum that respond specifically to changes in dairy fat content and different types of dairy foods, as well as determine their association with insulin sensitivity.

4.    Identify potential mechanisms that may explain the T2D-protective effects of dairy product intake.