In a decision nearly five years in the making, the U.S. Food and Drug Administration has decided that yogurts can now make a limited claim that the food may reduce the risk of type 2 diabetes, the federal agency concluded Friday.
The decision marks the first-ever qualified health claim the federal agency has issued for yogurt.
In the case of yogurt, the claim states that according to limited scientific evidence, “eating yogurt regularly, at least 2 cups (3 servings) per week,” may reduce the risk of the disease that affects about 38 million people in the U.S. and roughly 462 million individuals worldwide.
Made from milk fermented with the bacteria, or probiotics, Lactobacillus bulgaricus and Streptococcus thermophilus, yogurt is rich in calcium, protein, B vitamins and minerals, including magnesium, phosphorus and potassium.
