Recent studies show that milk products can help reduce the risk of type 2 diabetes.
World Health Organization (WHO) states that the number of people suffering from diabetes has almost quadrupled in the past 40 years — it currently affects around 422 million people worldwide. Of these people, more than 95% have type 2 diabetes, which is largely considered to be the result of excess body weight and physical inactivity.
There is a globally agreed target to halt the rise in diabetes and obesity by 2025. One way to help curb its prevalence is by developing healthy and delicious options for people struggling with the disease and its underlying causes.
Epidemiological studies, such as those carried out by Drouin-Chartier et al *1 and Tian et al *2, have shown that there is an inverse correlation between type 2 diabetes (T2D) risk and total dairy, low-fat dairy, and yoghurt consumption.
Furthermore, Gijsbers et al *3 suggest that each added 200 grams per day serving of total dairy is associated with a 3% reduced risk of type 2 diabetes.
“There are several plausible biological mechanisms through which milk products may play a role in reducing the risk of developing type 2 diabetes,” says Dr. Anu Turpeinen, Nutrition Research Manager at Valio.
Over 400 million people worldwide have type 2 diabetes.
Studies have indicated these mechanisms may play a part:
“It should also be noted that the glycemic index (GI) of unsweetened dairy products, including lactose-free dairy, is low (30–40). This makes them an ideal source of valuable nutrients for diabetics,” says Dr. Turpeinen.
Along with being healthy and nutritious, a product made for diabetics should also taste good. That is where Valio Eila™ lactose free milk powders come in. Our line of specialty milk powders can be used in various applications to provide a smooth and creamy texture while boosting the levels of protein, vitamins, and minerals in the product.
Valio Eila™ milk powders are especially well-suited for diabetic nutrition because of their low carbohydrate and high protein levels, which can help in maintaining a healthy diet.
The reduced sugar, increased protein, enhanced flavour, and added digestive wellness benefits of Valio Eila™ can help you overcome your new product formulation challenges and replace standard fresh milk or milk powder in recipes. Keep your ingredient lists short and simple!
High-protein pudding is an ideal product for supporting an active and healthy lifestyle. A high-protein pudding made with Valio Eila™ Nutri F+ and Valio Eila™ PRO WMP has the same delicious taste and creamy mouthfeel as a pudding made with fresh milk.
This high-protein pudding solution also
Drouin-Chartier JP et al. Systematic review of the association between dairy product consumption and risk of cardiovascular-related clinical outcomes. Adv Nutr 2016; 7:1026-1040.
Tian et al. Dietary protein consumption and the risk of type 2 diabetes: A systematic review and meta-analysis of cohort studies. Nutrients 2017; 9:982.
Gijsbers L et al. Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies. Am J Clin Nutr 2016; 103:1111-1124.
Bjørnshave A and Hermansen K. Effects of dairy protein and fat on the metabolic syndrome and type 2 diabetes. Rev Diabet Stud 2014;11:153-166.
Kim Y, Je Y. Dairy consumption and risk of metabolic syndrome: a meta-analysis. Diabet Med. 2016 Apr;33(4):428-40. doi: 10.1111/dme.12970.
Pittas AG et al. The role of vitamin D and calcium in type 2 diabetes. A systematic review and meta-analysis. J Clin Endocrinol Metab 2007;92:2017-2029.
Hirahatake KM et al. Associations between dairy foods, diabetes, and metabolic health: potential mechanisms and future directions. Metabolism 2014;63:618-627.
Siltari A, Vapaatalo H, Korpela R. Milk and milk-derived peptides combat against hypertension and vascular dysfunction: a review. Int J Food Sci Technol 2019, 54: 1920-1929. https://doi.org/10.1111/ijfs.14056
Turner KM et al. Dairy consumption and insulin sensitivity: a systematic review of short- and long-term intervention studies. Nutr Metab Cardiovasc Dis 2015;25:3-8.