Cheese: Potential Diabetes Combatter
Cheese is a food made from the milk of cows and other types of animals including goats and sheep. Roughly 4000 years ago, people started to breed animals and process their milk. And thus, the food of cheese was born. Cheese has always been considered to be something healthy, but there is even more positive news now. A new study did by the American Journal of Clinical Nutrition shows that people who at cheese were less likely to develop type 2 diabetes. People who ate more cheese were also more likely to have a decreased risk of developing the disease than those who had research done by them at Oxford University and Imperial College London. The results themselves came from about eight different countries. The people in the study were chosen at random. Despite the results of the study, the UK’s NHS Choices has noted that the effects of cheese on the risk of developing diabetes may vary depending upon the country the individual was born in.
NHS Choices reported that French cheese eaters had a lower risk of developing diabetes type 2 than people from the United Kingdom. The study did not indicate whether the cheese or the products of dairy origin were low fat or fat free, or specifically how eating cheese lowers the risk of developing diabetes, just that it does. Dr. Ian Frame, directed of Diabetes UK stated that the new study “gives us no reason to believe that people should change their dairy intake in an attempt to avoid the condition.” While the study produced conclusive results, the amount of data available was not definitive as to the ingredients or elements in cheese that inhibit or lower the risk of developing diabetes type 2.
This is not the first time a food has shown to be a possible contributing factor in lowering the risk of diabetes. A Harvard study in 2010, published in the Annals of Internal Medicine, noted that a substance in dairy fat is possibly linked to lowering one’s risk of developing diabetes. In this experiment, researchers found that an acid known as trans-palmitoleic acid present in the blood following dairy fat consumption can have an effect on whether one may get diagnosed with diabetes or not. The study was done on 3,736 people over the course of 20 years and those who had more of the acid present in their blood were less likely to have been found to develop diabetes type 2. A study performed on mice showed similar result with regard to dairy products and showed that the ingredients in the products given to the mice lowered blood sugar levels tremendously and improved the overall insulin production in the animals. It might be too quick to say that cheese can stop diabetes from developing, but the research provided by recent studies most notable, the one done by the American Journal of Clinical Nutrition shows great promise in what researchers may find out about cheese and its potential healing affects in the future.
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