Showing results for: Yoghurt and probiotics
The authors of this paper compare the impact of intensification in the beef and dairy sectors via two pathways; either intensification within a system (e.g. a mixed crop-livestock system) or through transitioning to another more productive system (from pasture to mixed crop-livestock production) and assesses the mitigation potential that could arise. It reviews the impacts of these forms of intensification on both GHG emissions, land occupation and land use change (LUC), the last of which has often been excluded in other similar analyses.
This paper finds that consumption of high-fat yoghurt and cheese are linked to reduced risks of developing type 2 diabetes – reducing these risks by as much as a fifth. High meat consumption, on the other hand, is linked to a higher risk, regardless of the fat content of the meat. These results are in line with previous studies of eating habits that indicated a link between high consumption of dairy products and a reduced risk of type 2 diabetes.
This study entitled: “Dairy products and the risk of type 2 diabetes: a systematic review and dose-response meta-analysis of cohort studies” takes another look at the evidence on the association between intake of dairy products and the risk of type 2 diabetes.