U.S – The U.S. Food and Drug Administration (FDA) has approved the first qualified health claim for yogurt, acknowledging a potential association between its regular consumption and a decreased risk of type 2 diabetes.
This announcement follows a comprehensive review of existing research by the FDA, prompted by a petition submitted by Danone North America nearly five years ago.
“Eating yogurt regularly, at least two cups (three servings) per week, may reduce the risk of type 2 diabetes according to limited scientific evidence,” the qualified health claim asserts.
This milestone marks the culmination of extensive research, encompassing data from over 300,000 individuals, and underpins the potential health benefits of incorporating yogurt into the American diet.
Miguel Freitas, Ph.D., Vice President of Health and Scientific Affairs at Danone North America, emphasized the significance of this development in empowering consumers with actionable information to mitigate the risk of type 2 diabetes through dietary modifications.
“We know that a growing body of research suggests regular yogurt consumption could reduce your risk of developing one of the most significant and rapidly rising health ailments in the United States,” stated Dr. Freitas.
According to the Centers for Disease Control and Prevention (CDC), diabetes ranks among the top 10 causes of mortality in the U.S., affecting over 37 million Americans, with 1.4 million new cases diagnosed annually. The predominant form of diabetes is type 2, often manageable through lifestyle interventions such as increased physical activity and consumption of nutrient-rich foods.
Yogurt emerges as a pivotal player in promoting overall health, as underscored by its nutritional profile. Rich in essential nutrients like calcium and vitamin D, yogurt aligns with the Dietary Guidelines for Americans, addressing the under-consumption of critical nutrients identified by the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services.
Amanda Blechman, Registered Dietitian and Director of Health and Scientific Affairs at Danone North America, extolled the versatility of yogurt as a dietary staple.
“Not only is yogurt a valuable source of important nutrients, it’s also incredibly versatile,” remarked Blechman, emphasizing its adaptability in various culinary applications.
The announcement dovetails with the company’s broader mission to enhance education, accessibility, and availability of nutritious foods, as evidenced by its recent U.S$22 million investment to promote health-promoting foods by 2030.
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