In a significant development for both consumers and food manufacturers, the FDA has announced that yogurt can now be advertised as potentially reducing the risk of Type 2 diabetes, provided certain conditions are met. This decision follows a petition from Danone North America, the company behind well-known yogurt brands like Dannon and Activia.
Danone’s petition, submitted in 2018, sought FDA approval to promote yogurt as a food that might lower the risk of Type 2 diabetes. The FDA’s announcement on March 1, 2024, allows food makers to make this claim, but with notable caveats.
The FDA’s approval is not a blanket endorsement. Companies can market yogurt with the claim that it may reduce diabetes risk, but must clearly communicate that the evidence supporting this is limited. Specifically, the FDA stipulates that consumers must be informed that eating at least two cups of yogurt per week is the threshold for seeing potential benefits.
The FDA’s decision is based on studies linking regular yogurt consumption with a reduced risk of Type 2 diabetes. The nutrient profile of yogurt—rich in proteins, vitamins, and low sodium—is thought to contribute to its potential health benefits. However, the agency also notes that while yogurt’s health benefits are linked to its overall nutritional profile, this does not necessarily account for variations in fat or sugar content.
While yogurt can be part of a healthy diet, it’s essential for consumers to be aware of the sugar content in flavored varieties, as high sugar intake is associated with an increased risk of Type 2 diabetes. The FDA’s decision underscores the importance of a balanced diet and highlights yogurt’s role within a broader dietary context, such as the Mediterranean diet, which has been linked to a lower risk of Type 2 diabetes.
Dr. Dariush Mozaffarian, a prominent nutrition expert, praised the FDA’s decision, acknowledging the growing evidence supporting yogurt’s health benefits. However, he also pointed out a regulatory gap, noting that while food can sometimes have medicinal properties, the current regulatory framework doesn’t fully accommodate this evolving understanding.
This development marks a notable shift in how certain foods, like yogurt, are marketed and perceived, reflecting ongoing research into the complex relationships between diet and disease. As always, consumers should stay informed and make dietary choices based on a balanced understanding of health and nutrition.