In a study published by the journal Diabetologia (organ of the European Association for Study of Diabetes) higher consumption of yogurt was associated with 28% reduction of likelihood of getting type 2 diabetes.

Eating more low-fat fermented dairy products also lowered risk of diabetes by 24%.

This risk reduction was observed among individuals who consumed an average of four and a half standard 125g pots of yoghurt per week. The same applied to other low-fat fermented dairy products such as low-fat unripened cheeses including fromage frais and low-fat cottage cheese. The report also found that consuming yoghurt in place of a portion of other snacks such as crisps also reduced the risk of developing type 2 diabetes.

Results came from the ongoing EPIC-Norfolk (England) study which compared daily records of food and rink consumption among people who developed diabetes with those of randomly selected participants who did not over 11 years of follow-up

(Source: Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary Laura M. O’Connor et al. Diabetologia, doi:10.1007/s00125-014-3176-1, published online 8Feb2014)