Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Editorial Volume 6 Issue 2

Are Full-Fat Dairy Products Anti-Diabetes and Anti-Metabolic Diseases?

Akbar Nikkhah*

Ferdows Pars Holding Co., Tehran, Iran

*Corresponding Author: Akbar Nikkhah, Ferdows Pars Holding Co., Tehran, Iran.

Received: December 27, 2021; Published: February 01, 2022


The objective of this perspective article was to discuss if consuming full-fat dairy products may help prevent diabetes and metabolic complexities. Diabetes and related metabolic issues are dependent on lifestyle, especially dietary regimens. Conventionally, consuming low-fat or fat-free dairy products has been encouraged in an effort to decrease diabetes and metabolic issues risks. This indication stems mainly from the fact that full-fat dairy products are rich in saturated fatty acids that may lead to cardiometabolic issues. Nevertheless, recent evidence indicates that full-fat dairy products have neutral or likely advantageous effects on cardiometabolic health and diabetes preclusion. Dairy products such as yogurt and cheese are considered bio-functional foods that contain a variety of nutrients (e.g., vitamins, minerals, probiotics, anti-inflammatory, and bioactive molecules) that work together towards improved metabolic health. To conclude, consuming full-fat dairy products to help prevent diabetes and cardiometabolic issues would be a valid area to be further examined in many aspects. This further evaluation is expected to greatly contribute to improving public opinions on health and welfare in today’s stressful life.

Keywords: Full-Fat Dairy Product; Diabetes; Metabolic Issue; Health; Nutrition


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Citation: Akbar Nikkhah. “Are Full-Fat Dairy Products Anti-Diabetes and Anti-Metabolic Diseases?". Acta Scientific Nutritional Health 6.3 (2022): 01-02.


Copyright: © 2022 Akbar Nikkhah. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

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