|(Captured from KBS)|
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 (firstname.lastname@example.org)