Turns out, higher levels of biomarkers of dairy fat consumption are associated with a lower risk of developing type 2 diabetes, a new study has revealed. The study, published in PLOS Medicine, was undertaken by an international consortium led by scientists at the Medical Research Council Epidemiology Unit, University of Cambridge, and the Friedman School of Nutrition Science and Policy at Tufts University. International nutritional guidelines commonly recommend regular consumption of dairy products as an important source of key nutrients, and in high-income countries, eating low-fat dairy products is encouraged as part of overall recommendations to limit saturated fat consumption.
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