Eating this one thing for breakfast can reduce risk of developing diabetes

Daily Record

26-06-2025

A nutritional expert has revealed that this common 'superfood' can help prevent fat absorption while also stopping any risk of diabetes due to its numerous health benefits
According to a nutritional expert, eating a humble breakfast staple can significantly reduce your risk of developing type 2 diabetes and help with weight loss. The key ingredient is plain yoghurt, which is packed with numerous health benefits.
Plain yoghurt is rich in "good" bacteria, which is excellent for gut health, while also providing protein and calcium for strong bones and muscles. A Medical Research Council study at the University of Cambridge found that regularly eating plain yoghurt lowered the risk of developing type 2 diabetes by 28% compared to those who never or rarely consumed it.
Additionally, an expert revealed that plain yoghurt can even stop the body from absorbing fat from food, which can aid in weight loss. Another study of 5,000 people found that eating just 40g of yoghurt daily reduced the risk of liver cancer by 5.4%.
Nutrition therapist Ian Marber said: "Plain yoghurt has lots of health benefits and is often cheaper than trendy alternatives." While a 25-year study of over 80,000 people by researchers at the University of Washington found that eating at least two servings of yoghurt a week can reduce the risk of pre-cancerous growths, or adenomas, by a fifth. These growths can sprout in glandular organs such as the prostate.
The research, published in the journal Gut, discovered that among all participants - who had undergone a lower-bowel endoscopy to inspect their gut - those who consumed yoghurt had 19 per cent fewer growths and 26 per cent fewer of the highest risk variety.
Yoghurt health benefits
Vitamin A
Vitamin B12
Calcium
Potassium
Iodine
Phosphorus
Magnesium
Meanwhile, researchers at the Medical Research Council epidemiology unit at the University of Cambridge found that regular yoghurt consumers had a 28 per cent lower risk of developing type 2 diabetes compared to those who never consumed it.
Some of the most significant benefits have been observed in studies examining the anti-inflammatory effects of yoghurt. Typically, inflammatory markers in the body increase after eating, particularly when the meal is high in fat and sugar. High levels of inflammation are linked to conditions such as heart disease, arthritis and asthma.
Yoghurt is a rich source of iodine, vitamins D, B2 and B12, and zinc. According to Mr Marber, it's also an excellent source of protein and, like milk, contains the "most widely available and easily absorbed form of calcium".
Dr Caroline Childs, a nutritional sciences authority from the University of Southampton, extolled the virtues of yoghurt consumption: "Broadly speaking, yoghurt is a very good thing. It's a useful way to get probiotics or friendly bacteria and it tastes good. There are some studies that have suggested consuming calcium-rich foods like yoghurt make it harder for the body to absorb fat from food. But it needs to be plain milk yoghurt, with nothing else added to it, to have these effects."