Fermented dairy foods intake on the risk of diabetes mellitus: results from meta-analysis

Abstract Objective Diabetes mellitus (DM) is one of the largest epidemics the world has faced. Given the morbidity and mortality burden of DM, it is important to identify modifiable factors that affect the natural course of the disease. To estimate the overall DM risk of fermented dairy foods intake, the present meta-analysis was carried out on published studies. Methods The PubMed , Embase and CNKI (China National Knowledge Infrastructure) databases were searched for all articles available from 1980 to 2020 on the association between fermented dairy foods intake and DM risk. All studies met the inclusion criteria were collected for analysis. The odds ratio (OR) corresponding to the 95% confidence interval (95% CI) was used to assess the association between fermented dairy foods intake and DM risk. Results Finally, 15 studies met the inclusion criteria for this study, with 485,992 participants, and 20,207 incidence of diabetes. Overall, decreased DM was found to be significantly associated with higher fermented dairy foods intake (OR = 0.925, 95% CI = 0.856 – 0.999). In subgroup analysis, higher yogurt consumptions were significantly associated with decreased DM risk (OR = 0.828, 95% CI = 0.729 – 0.941). Conclusion Our meta-analysis indicated that fermented dairy foods intake were associated with decreased DM risk, especially with higher fermented dairy foods intake.