Cheese lovers beware! Consuming 100 grams daily may increase diabetes risk by 23%

Hyderabad: A long-term Swedish study has found that consumption of some dairy products may increase the risk of type 2 diabetes.

The findings, published in The American Journal of Clinical Nutrition, show a clear difference in risk between fermented and non-fermented dairy products, suggesting that not all dairy is equal when it comes to metabolic health.

Key Findings from the Study

The research followed 26,461 Swedish adults over nearly three decades, from 1991 to 2020, tracking their dairy consumption and incidence of type 2 diabetes. The data showed that:

• High consumption of non-fermented milk (more than 1000 grams/day) was associated with a 40% increased risk of developing type 2 diabetes.

• Cheese intake over 100 grams/day was linked to a 23% higher risk.

• In contrast, those who consumed more than 300 grams/day of fermented milk had a 12% lower risk.

• Cream and butter, consumed at more than 50 grams/day, were also associated with a reduced risk, 23% and 18% lower, respectively.

Even after adjusting for body mass index (BMI), the trends largely held, pointing to differences in the dairy types themselves rather than weight-related effects.

Expert Reactions

Nutritionists and endocrinologists say the findings highlight the need to move beyond simplistic dietary advice regarding dairy.

“People often group all dairy products, but their effects on the body can differ significantly,” said Dr. Yochna Joshi, a clinical nutritionist, speaking to Newsmeter. “Fermented dairy products like yogurt contain probiotics, which can influence gut health and inflammation. These may play a protective role in glucose metabolism.”

Dr. Tejas Roy, an endocrinologist, echoed the concern about high milk intake. “Milk is often seen as universally healthy, but in high amounts, especially non-fermented, it could lead to glucose dysregulation, particularly in those already at risk for diabetes.”

Possible Biological Explanations

The researchers also conducted metabolomics analysis, which studies how food affects small molecules in the blood. They found that different dairy products led to different plasma metabolite profiles, offering new clues about how specific types of dairy may impact insulin resistance and other metabolic processes.

What Should People Do?

Doctors advise moderation and diversity in dairy consumption, rather than complete avoidance or over-reliance on a single product.

“If you consume dairy regularly, it’s better to include a variety, especially fermented ones like curd, yogurt, or buttermilk,” said Dr. Joshi. “Also, portion size matters. The risks highlighted in the study are linked to very high intake levels, which aren’t typical for everyone.”

Dr. Roy recommends individuals at risk for diabetes , especially those with a family history or high BMI, to monitor their dairy intake as part of a broader dietary and lifestyle plan. “Rather than cutting out dairy, the focus should be on balanced consumption and substituting with healthier options where needed,” he said.

Need for Further Research

The study opens up more questions about the complex relationship between diet and diabetes. While it provides strong observational data, experts caution against drawing absolute conclusions.

“More research is needed, especially in different populations, to understand how cultural dietary patterns and genetics play a role,” said Dr. Joshi.

Until then, experts advise keeping dairy consumption moderate, opting for fermented forms, and focusing on overall dietary quality to help reduce the risk of type 2 diabetes.