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Component in common dairy foods may cut diabetes risk
BOSTON — Scientists at the Harvard School of Public Health and collaborators from other institutions have identified a natural substance in dairy fat that substantially may reduce the risk of Type 2 diabetes.
Reporting in the Dec. 21 issue of the Annals of Internal Medicine, investigators led by Dariush Mozaffarian, associate professor in the Department of Epidemiology at HSPH, explained that the compound trans-palmitoleic acid is a fatty acid found in milk, cheese, yogurt and butter that is not produced by the body.