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

Research output: Contribution to journalLiterature review

Original languageEnglish
Pages (from-to)233-236
JournalPractical Diabetes
Issue number7
Early online date16 Sep 2016
Accepted/In press13 Jul 2016
E-pub ahead of print16 Sep 2016

King's Authors

Research Groups

  • King's College London


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.

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