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영국 캠브리지대학교 연구원들은 의학전문 잡지 ‘당뇨병학’에서 간식으로 과자 대신 저지방 요거트를 먹으면 당뇨병에 걸릴 확률이 47% 낮아졌다고 밝혔다.
11년에 걸쳐 진행된 이 연구는 영국 노퍽 동부지역의 성인 남녀 3,500 명을 상대로 진행됐다. 이중 753명은 인슐린이 상대적으로 부족한 제2형 당뇨병을 앓았다. 반면 저지방 발효식품을 매일 섭취한 사람들은 당뇨병에 걸릴 확률이 24% 낮아졌다.
당뇨병은 제1형과 제2형으로 구분되며 제1형은 인슐린을 전혀 생산하지 못하는 병이다. 제2형 당뇨는 식생활이 서구화 되면서 고열량, 고지방, 고단백의 식단, 운동 부족, 스트레스 등 환경적인 요인과 특정 유전자의 결함이 원인인 것으로 알려져 있다.
연구원들은 저지방 발효식품이 당뇨병 예방 기능을 가지고 있지만 고지방 발효식품은 효과가 없다고 전했다. 고지방 발효식품에는 대표적으로 지방을 제거하지 않은 전유(whole milk)가 있다.
(코리아헤럴드 인턴기자 하지원 jiwonha@heraldcorp.com)
당뇨병은 제1형과 제2형으로 구분되며 제1형은 인슐린을 전혀 생산하지 못하는 병이다. 제2형 당뇨는 식생활이 서구화 되면서 고열량, 고지방, 고단백의 식단, 운동 부족, 스트레스 등 환경적인 요인과 특정 유전자의 결함이 원인인 것으로 알려져 있다.
연구원들은 저지방 발효식품이 당뇨병 예방 기능을 가지고 있지만 고지방 발효식품은 효과가 없다고 전했다. 고지방 발효식품에는 대표적으로 지방을 제거하지 않은 전유(whole milk)가 있다.
(코리아헤럴드 인턴기자 하지원 jiwonha@heraldcorp.com)
<관련 영문 기사>
Eating yogurt reduces risk of diabetes
A study conducted by a team at the University of Cambridge showed that regular consumption of yogurt decreased the chances of diabetes by one-fourth, according to a study published in the journal Diabetologia.
The study was carried out over 11 years in the eastern county of Norfolk, United Kingdom. A collection of health surveys of 3,500 men and women living in the targeted area established the relationship between diabetes and fermented dairy products.
In the 11-year span, 753 people in the group developed adult-onset diabetes, also known as Type 2 diabetes. However, those who ate low-fat fermented dairy products -- including yogurts, fromage frais and low-fat cottage cheese -- were 24 percent less likely to develop diabetes, according to the journal.
Those who only ate yogurt on regular basis had a reduced risk of 28 percent. Those who ate yogurt rather than chips as a snack had a 47 percent lower chance of developing diabetes.
The researchers highlighted that only low-fat, fermented dairy products led to a decrease in the chances of developing diabetes. High-fat fermented products, especially whole milk, had no impact.
By Ha Ji-won, Intern reporter (jiwonha@heraldcorp.com)
Eating yogurt reduces risk of diabetes
A study conducted by a team at the University of Cambridge showed that regular consumption of yogurt decreased the chances of diabetes by one-fourth, according to a study published in the journal Diabetologia.
The study was carried out over 11 years in the eastern county of Norfolk, United Kingdom. A collection of health surveys of 3,500 men and women living in the targeted area established the relationship between diabetes and fermented dairy products.
In the 11-year span, 753 people in the group developed adult-onset diabetes, also known as Type 2 diabetes. However, those who ate low-fat fermented dairy products -- including yogurts, fromage frais and low-fat cottage cheese -- were 24 percent less likely to develop diabetes, according to the journal.
Those who only ate yogurt on regular basis had a reduced risk of 28 percent. Those who ate yogurt rather than chips as a snack had a 47 percent lower chance of developing diabetes.
The researchers highlighted that only low-fat, fermented dairy products led to a decrease in the chances of developing diabetes. High-fat fermented products, especially whole milk, had no impact.
By Ha Ji-won, Intern reporter (jiwonha@heraldcorp.com)
