- Federal regulators are allowing yogurt manufacturers to make limited claims on their packaging that state that yogurt may help reduce the risk of type 2 diabetes.
- The officials say qualified health claims can be made using specific wording as long as they make clear the claims are based on limited evidence.
- Experts say the decision could be confusing to consumers, who may misinterpret the labeling to mean yogurt is a definitive way to reduce type 2 diabetes.
Whether nonfat or full-fat, flavored or plain, probiotic or natural, yogurt is already adorned with various labels. However, consumers may soon notice a new assertion on their containers: The Food and Drug Administration recently declared its approval for yogurt manufacturers to state that their products could potentially prevent Type 2 diabetes.
The U.S. Food and Drug Administration (FDA) announced today that it approves certain qualified health claims regarding yogurt consumption and its potential to reduce the risk of type 2 diabetes. However, these claims must be worded accurately to avoid misleading consumers, and other criteria must be met,” stated agency officials.
They further explained, “A qualified health claim is backed by scientific evidence but falls short of the stricter standard required for an authorized health claim. While there is credible evidence supporting a link between yogurt consumption and reduced type 2 diabetes risk, it remains limited.”
The FDA has acknowledged “limited scientific evidence” indicating that yogurt consumption may lower the risk of Type 2 diabetes. This decision follows a petition submitted by Danone North America, the maker of yogurts sold under brands such as Activia, Dannon, and Oikos.
Dr. Frank Hu, a professor of nutrition and epidemiology at the Harvard T.H. Chan School of Public Health, stated that yogurt can be a nutrient-rich food and a beneficial part of a healthy diet. He added that there is some evidence suggesting that regular consumption of yogurt may be associated with a reduced risk of Type 2 diabetes.
What evidence exists regarding the association between yogurt consumption and the risk of developing Type 2 diabetes?
In its assessment of the evidence regarding yogurt and the risk of Type 2 diabetes, the FDA referenced 28 studies. According to Dr. Hu, the evidence is somewhat limited and inconsistent: While some studies indicated that individuals who consumed higher amounts of yogurt had a reduced risk of developing diabetes, others did not show the same correlation.
Dr. Hu and his team conducted several of the largest studies mentioned by the FDA. For instance, in a 2014 study, they examined three large cohorts of adults in the United States, comprising nearly 200,000 individuals. Their findings revealed that those who consumed two or more servings of yogurt per week experienced a 12 percent decrease in the risk of Type 2 diabetes compared to those who seldom consumed yogurt.
However, a 2019 study involving 7,633 women in Australia, along with several others mentioned in the FDA’s assessment, did not identify a significant association between yogurt consumption and the prevention of Type 2 diabetes.
All the studies referenced by the FDA were observational, meaning researchers primarily inquired about participants’ yogurt intake and then monitored whether they developed diabetes over time. Ms. Liebman noted that such studies cannot definitively establish whether yogurt directly prevents Type 2 diabetes, as individuals who consume yogurt may also engage in other healthy behaviors that could mitigate their risk of the disease. Dr. Hu mentioned that researchers attempt to address these additional factors using statistical methods, but he concurred that they could influence the reduced risk observed among yogurt consumers.
As per the FDA’s guidelines, the label should indicate that consuming yogurt regularly, with a minimum of 2 cups (equivalent to 3 servings) per week, may lower the risk of Type 2 diabetes. This weekly intake was deemed necessary to observe a benefit in two studies evaluated by the agency.
Despite uncertainties, Dr. Hu suggested that consuming yogurt may potentially contribute to a reduced risk of Type 2 diabetes. He noted that yogurt is rich in protein, minerals, and vitamins, and unlike most other dairy products, it typically contains a significant amount of live bacteria that could help reduce inflammation and insulin resistance.
Dr. Meera Shah, an endocrinologist at the Mayo Clinic in Rochester, Minnesota, remarked that the new health claim could serve as a valuable reminder to individuals that yogurt can be a healthy dietary option.
However, she cautioned that consuming three servings of yogurt per week alone is unlikely to prevent Type 2 diabetes. “It requires much more than that,” she emphasized.
Claims about yogurt may lead to confusion among consumers.
Dr. Marilyn Tan, an endocrinologist at Stanford University in California, told
“While I can understand why the FDA allowed for this, I’m concerned about how consumers will interpret the claims and how companies will take advantage of it with marketing there may be some limited evidence, which is why the FDA allows for it as a ‘qualified health claim,’ it can be confusing to the average consumer. The average consumer is not aware of different levels of scientific evidence and how to interpret various scientific studies (ie identify if there is bias, if it’s a large enough study, if it’s a well designed study),”
The FDA’s decision was prompted by a petition from Danone North America, a food and beverage manufacturer. This petition urged the FDA to examine the health claims that could be applied to labels of various yogurt types, including low-fat and non-fat varieties, as defined by the FDA.
The presence of added sugars in yogurt can pose a concern.
While the FDA has sanctioned the utilization of two specific qualified health claims with certain wording, the agency has also expressed apprehension regarding the presence of added sugars in certain yogurts.
“Credible scientific evidence has identified a statistically significant correlation between reduced risk of type 2 diabetes and yogurt consumption as a food, regardless of fat or sugar content. Therefore, the level of added sugars is not a discretionary factor for a qualified health claim regarding the relationship between yogurt and type 2 diabetes at present. Nevertheless, we are troubled by the potential for the use of a qualified health claim on yogurts containing a substantial amount of added sugars to contribute empty calories to the diet,”
stated agency officials in their response to the submitted petition.
“The Dietary Guidelines for Americans 2020-2025 recommend limiting added sugars to less than 10 percent of total calories, noting that added sugars typically contribute to around 270 calories, or over 13 percent of total calories per day in the U.S. population,” emphasized agency officials. “Given that Americans are surpassing recommended limits on added sugars, and considering that certain yogurts available in the market are high in added sugars, the FDA advises careful consideration of whether to use the claim on products that could significantly contribute to added sugars intake.”
While yogurt does offer nutritional benefits, experts caution that there is insufficient evidence to confirm its ability to reduce the risk of developing type 2 diabetes or to treat the disease.
“There isn’t conclusive evidence that yogurt reduces the risk of type 2 diabetes. Although yogurt is nutritious due to its high protein content, depending on the brand, it may also contain high levels of sugar, which can elevate blood sugar levels in individuals with type 2 diabetes,” noted Tan.
“It’s important to recognize the distinction between association and causation,” she emphasized. “Just because individuals in a study who regularly consume yogurt show a lower incidence of diabetes over time, it doesn’t necessarily imply that yogurt directly reduced the risk. It’s plausible that yogurt replaced other high-sugar foods or that alongside yogurt consumption, other dietary and lifestyle adjustments were implemented.”
Worries regarding bestowing a “health halo” upon yogurt.
According to Dana Hunnes, PhD, a senior dietitian at Ronald Reagan-UCLA Medical Center in Los Angeles, the FDA’s decision may result in a misinterpretation of the benefits of yogurt and the recommended intake.
“I disagree with this decision, especially given the limited scientific evidence mentioned. It could create an excessive perception of yogurt as a health food, leading people to believe that ‘if a little is good, then more must be better,'” Hunnes stated.
“Furthermore, food is not regulated in the same manner as drugs when it comes to health claims,” she added. “The evidence doesn’t necessarily have to be robust to support a claim, but the average person may not grasp this distinction and may accord it greater significance than warranted.”
Yogurt alone is not a comprehensive solution for lowering the risk of type 2 diabetes.
Experts emphasize that reducing the risk of developing type 2 diabetes entails lifestyle changes, cautioning against viewing yogurt as a standalone solution.
Dr. John Miles, an endocrinologist at the University of Kansas Health System, warns against considering yogurt as a sole remedy without additional considerations or efforts.
All the experts interviewed by Medical News Today concur that reducing the risk of type 2 diabetes involves more than just increasing yogurt consumption and necessitates lifestyle modifications and, in some cases, medication.
“Eating a few cups of yogurt a week is certainly not the straightforward solution,” Tan noted.
“Common suggestions involve boosting moderate-intensity physical activity, minimizing sedentary behavior, cutting down on refined carbohydrates and processed foods, reducing sugar and carbohydrate consumption, maintaining a healthy body weight within the normal range or aiming to lose 5 to 10 percent of body weight, managing stress, and enhancing sleep quality,” she explained.
What additional foods may lower your risk of developing Type 2 diabetes?
Dr. Hu emphasized the significance of maintaining a healthy weight and adhering to a well-rounded diet to prevent Type 2 diabetes.
Dr. Shah highlighted compelling evidence supporting the efficacy of the Mediterranean diet in preventing Type 2 diabetes. She suggested customizing the diet to personal preferences by incorporating its key components: whole grains, fruits, vegetables, legumes, nuts, seeds, and healthy fats like olive oil and fish.
Dr. Hu mentioned that drinking coffee is also associated with a reduced risk of Type 2 diabetes.
Equally significant, he emphasized the importance of moderating intake of foods that elevate the risk of developing Type 2 diabetes, such as sugary beverages, processed meats, and ultraprocessed foods.
According to Dr. Hu, incorporating several servings of yogurt into your weekly diet—particularly plain yogurt without added sugars, possibly sweetened with fresh fruit or a touch of honey—can contribute to an overall healthy eating plan.
However, he cautioned that yogurt is not a miraculous solution.
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