The EPIC-Norfolk cohort which followed 25,639 men and women aged 40--79 years for 11 years, related that people who ate low-fat fermented dairy products were 24% less likely to develop type 2 diabetes compared to those who didn't.
The EPIC-Norfolk study followed a UK population-based cohort of 25,639 men and women aged 40--79 years for 11 years. Researchers found that people who ate low-fat fermented dairy products (yogurt, cottage cheese, sour cream) were 24% less likely to develop type 2 diabetes compared to those who didn't.