Type 2 diabetes (T2D) is a growing public health concern in the United States, with prevalence increasing by approximately 20% between 2012 and 2022, now affecting over 12% of adults. The burden is particularly high among non-Hispanic Black individuals and women. Alarmingly, one in five people with diabetes remain undiagnosed (around 8.7 million) while nearly 98 million Americans have prediabetes. Prediabetes progresses to diabetes at a rate of 5–10% per year. Social and environmental factors such as poverty, food insecurity, poor neighborhood conditions, and limited healthcare access further drive disparities in T2D. The financial impact is also immense, with one-quarter of U.S. healthcare spending linked to diabetes, costing over $400 billion in 2022.
Evidence shows that lifestyle changes, including diet, weight management, and regular physical activity, can substantially reduce the risk of diabetes. However, there is still a need for more practical, consumer-friendly dietary guidance. Food-based recommendations, particularly within ‘food is medicine’ initiatives, can help translate research into everyday choices. Amid rising T2D rates, yogurt stands out as a food linked with lower T2D risk. The FDA’s 2024 approval of a qualified health claim strengthens yogurt’s position in public health messaging focused on promoting better dietary patterns and reducing the risk of T2D. Research shows that diet, physical activity, and weight management significantly lower T2D risk; however, consumer-friendly dietary guidance remains limited.
Within ‘food is medicine’ approaches, yogurt has emerged as a promising option, supported by studies linking its consumption to lower diabetes risk. This evidence led to the FDA’s 2024 approval of a qualified health claim stating that “Eating yogurt regularly, at least two cups (three servings) per week, may reduce risk of T2D according to limited scientific evidence”. The claim applies to all yogurt products meeting FDA standards of identity, including drinkable yogurts. To grant such claims, the FDA reviews scientific dossiers, conducts independent literature searches and assesses only well-designed human studies that meet specific criteria. Evidence is rated high, moderate, or low quality based on methodology, population relevance and statistical rigor.
Across nine high-quality prospective cohort studies, researchers found that greater yogurt intake is repeatedly associated with significantly lower T2D risk, ranging from 11% to 40%. Major US cohorts, including the Nurses’ Health Studies (NHS) and the Health Professionals Follow-up Study (HPFS), have consistently shown that consuming at least two servings of yogurt each week correlates with a reduced risk of diabetes. Similar findings were observed in Spain and Iran. Substituting yogurt for other dairy products, such as cheese, also lowered risk by about 16%. While some studies found variations by gender or yogurt type (low-fat vs. whole-fat), overall results supported the protective role of yogurt.
Nutritionally, yogurt provides calcium, B vitamins, potassium, and sometimes vitamin D, alongside proteins. It is generally low in sodium and not a major source of added sugars, though emphasizing plain or low/no-added-sugar options is key to aligning with dietary guidelines. Amounts matter differently globally: research showed significant risk reduction with specific intakes: at least 2 US servings weekly, around 120g/day for low-fat yogurt in Iran, and roughly 45g/day for whole-milk yogurt in Spain. Several mechanisms may explain these findings. Fermentation processes enhance nutrient bioavailability, while probiotics and fermentation byproducts may improve gut health and reduce inflammation, both of which are factors associated with enhanced insulin sensitivity.
The richness of bacterial species and strains of Lactobacillus (acidophilus, casei, paracasei, bulgaricus), Streptococcus (thermophilus, salivarius) and Bifidobacterium (breve, infantum) provides the intestine with probiotics that can reshape the composition of the microbiota, suppressing the proliferation of saprophytic and pathogenic species (Escherichia, Clostridium, Enterobacter, etc.). These Gram-negative species can release part of their highly lipid-rich and toxigenic membrane components (lipopolysaccharides or LPS), which trigger the synthesis of inflammatory cytokines, such as IL-1 and IL-6, which over time become toxic to pancreatic beta cells, suppressing insulin synthesis and inducing initial cellular atrophy and subsequent death (apoptosis).
Since yogurt already carries positive associations, such as health, taste and probiotics, public health communications can leverage these perceptions to promote its role in reducing the risk of type 2 diabetes.
- Edited by Dr. Gianfrancesco Cormaci, PhD, specialist in Clinical Biochemistry.
Suggested in this website
Large intestine: its essential role in gut physiology, immunity and health (13/09/2024)
Scientific references
Freitas M, O’Connor A. J Nutr. 2025; 155(8):2475-84.
Crit Rev Food Sci Nutr. 2025 Jul:1-10.
Int J Prev Med. 2024 Nov 28; 15:68.
Diabetes Metab Syndr. 2024; 18(4):103006.
