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  • Title: Dose-Dependent Effect of Intake of Fermented Dairy Foods on the Risk of Diabetes: Results From a Meta-analysis.
    Author: Zhang K, Bai P, Deng Z.
    Journal: Can J Diabetes; 2022 Apr; 46(3):307-312. PubMed ID: 35568432.
    Abstract:
    Diabetes mellitus (DM) is one of the largest epidemics the world has faced. Given the morbidity and mortality burden of DM, it is important to identify modifiable factors that affect the natural course of the disease. We carried out this meta-analysis of published studies to estimate the overall DM risk of intake of fermented dairy foods, and to reveal the dose-dependent effect on DM risk. We searched the PubMed, Embase and China National Knowledge Infrastructure databases for all articles published between the years 1980 to 2020 on the association between fermented dairy foods intake and DM risk. Fifteen studies met the inclusion criteria for our study, including a total of 485,992 participants and 20,207 incidences of diabetes. Overall, statistical evidence of significantly decreased diabetes risk was found to be associated with higher intake of fermented dairy foods (odds ratio [OR], 0.925; 95% confidence interval [CI], 0.856 to 0.999). In a subgroup analysis, higher yogurt consumption was significantly associated with decreased DM risk (OR, 0.828; 95% CI, 0.729 to 0.941). Our meta-analysis shows that intake of fermented dairy foods is associated with decreased DM risk, and the effect may be dose-dependent.
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