A new study shows that cheese improved insulin sensitivity in prediabetic rats, but industry funded the research.
According to the American Diabetes Association (ADA), 30.3 million adults in the United States live with diabetes, and the condition is the seventh leading cause of death in the U.S.
In type 2 diabetes, a person’s body is unable to properly use insulin to absorb sugar from the blood into cells.
Cheese loaded with fat and salt is a contentious subject when it comes to diabetes and health in general.
While many people enjoy it as part of their diet, the ADA recommend reduced-fat varieties over regular fat cheese.
The big problem with research into the effects of cheese is that many studies receive backing by dairy organizations.
Often, it is not clear how much a funder is involved in the design and interpretation of a particular study. Public mistrust of these studies is unsurprisingly high, particularly when they make bold claims that counter public health advice.
A recent study adds fuel to the fire by showing that both regular-fat and low-fat cheese improve insulin sensitivity in prediabetic rats. Dairy Farmers of Canada funded the study.