Dairy products and fish intake and the progression of type 2 diabetes: an update of the evidence

Nicola Guess

doi:10.1002/pdi.2016.33.issue-7

Dairy products and fish intake and the progression of type 2 diabetes: an update of the evidence

Research output: Contribution to journal › Literature review

Abstract

In general, replacement of saturated fat with monounsaturated and polyunsaturated fat reduces the risk of type 2 diabetes, with the evidence stronger for polyunsaturated fat. However, recent research studies have highlighted the importance of the source of dietary fat in prevention of type 2 diabetes. For example, saturated fats found in dairy products are associated with a reduction in risk in large epidemiological studies. Similarly, while polyunsaturated fats in vegetable oils and nuts appear to reduce the risk of type 2 diabetes, polyunsaturated fats in fish do not.

Original language	English
Pages (from-to)	233-236
Journal	Practical Diabetes
Volume	33
Issue number	7
Early online date	16 Sept 2016
DOIs	https://doi.org/10.1002/pdi.2016.33.issue-7
Publication status	E-pub ahead of print - 16 Sept 2016

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1002/pdi.2016.33.issue-7

Cite this

@article{76169ec3829d4be4a210637d780c6b78,

title = "Dairy products and fish intake and the progression of type 2 diabetes: an update of the evidence",

abstract = "In general, replacement of saturated fat with monounsaturated and polyunsaturated fat reduces the risk of type 2 diabetes, with the evidence stronger for polyunsaturated fat. However, recent research studies have highlighted the importance of the source of dietary fat in prevention of type 2 diabetes. For example, saturated fats found in dairy products are associated with a reduction in risk in large epidemiological studies. Similarly, while polyunsaturated fats in vegetable oils and nuts appear to reduce the risk of type 2 diabetes, polyunsaturated fats in fish do not.",

author = "Nicola Guess",

year = "2016",

month = sep,

day = "16",

doi = "10.1002/pdi.2016.33.issue-7",

language = "English",

volume = "33",

pages = "233--236",

journal = "Practical Diabetes",

issn = "2047-2897",

publisher = "John Wiley and Sons Inc.",

number = "7",

}

TY - JOUR

T1 - Dairy products and fish intake and the progression of type 2 diabetes

T2 - an update of the evidence

AU - Guess, Nicola

PY - 2016/9/16

Y1 - 2016/9/16

N2 - In general, replacement of saturated fat with monounsaturated and polyunsaturated fat reduces the risk of type 2 diabetes, with the evidence stronger for polyunsaturated fat. However, recent research studies have highlighted the importance of the source of dietary fat in prevention of type 2 diabetes. For example, saturated fats found in dairy products are associated with a reduction in risk in large epidemiological studies. Similarly, while polyunsaturated fats in vegetable oils and nuts appear to reduce the risk of type 2 diabetes, polyunsaturated fats in fish do not.

AB - In general, replacement of saturated fat with monounsaturated and polyunsaturated fat reduces the risk of type 2 diabetes, with the evidence stronger for polyunsaturated fat. However, recent research studies have highlighted the importance of the source of dietary fat in prevention of type 2 diabetes. For example, saturated fats found in dairy products are associated with a reduction in risk in large epidemiological studies. Similarly, while polyunsaturated fats in vegetable oils and nuts appear to reduce the risk of type 2 diabetes, polyunsaturated fats in fish do not.

U2 - 10.1002/pdi.2016.33.issue-7

DO - 10.1002/pdi.2016.33.issue-7

M3 - Literature review

SN - 2047-2897

VL - 33

SP - 233

EP - 236

JO - Practical Diabetes

JF - Practical Diabetes

IS - 7

ER -

Dairy products and fish intake and the progression of type 2 diabetes: an update of the evidence

Abstract

UN SDGs

Access to Document

Fingerprint

Cite this