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)