For studies of a similar design and which assessed the same outcomes in similar population groups , we report the potential for the combining of data across studies in systematic review s. CONCLUSIONS This scoping review has revealed the extensive evidence base for many outcomes which could be the focus of systematic review s exploring the health effects of conventional yogurt consumption
BACKGROUND The health effects of conventional yogurt have been investigated for over a century ; however , few systematic review s have been conducted to assess the extent of the health benefits of yogurt .
OBJECTIVE The aim of this scoping review was to assess the volume of available evidence on the health effects of conventional yogurt .
Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary
Aim /hypothesisThe aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes  , using a food diary . Methods A nested case-cohort within the EPIC-Norfolk Study was examined , including a r and om subcohort ( n = 4,000 ) and cases of incident diabetes ( n = 892 , including 143 cases in the subcohort ) followed-up for 11 years .  Diet  was assessed using a prospect i ve 7-day food diary .  Total dairy intake ( g/day ) was estimated and categorised into high-fat ( ≥3.9 % ) and low-fat ( < 3.9 % fat ) dairy , and by subtype into yoghurt , cheese and milk . Combined fermented dairy product intake ( yoghurt , cheese , sour cream ) was estimated and categorised into high- and low-fat . Prentice-weighted Cox regression HRs were calculated . Results Total dairy , high-fat dairy , milk , cheese and  high-fat fermented dairy product  intakes were not associated with the development of incident diabetes . Low-fat dairy intake was inversely associated with diabetes in age- and sex-adjusted analyses ( tertile [ T ] 3 vs T1 , HR 0.81 [ 95 % CI 0.66 , 0.98 ] ) , but further adjustment for anthropometric , dietary and diabetes risk factors attenuated this association . In addition , an inverse association was found between diabetes and  low-fat fermented dairy product intake ( T3 vs T1 , HR 0.76 [ 95 % CI 0.60 , 0.99 ] ; ptrend = 0.049 ) and specifically with yoghurt intake ( HR 0.72 [ 95 % CI 0.55 , 0.95 ] ; ptrend = 0.017 ) in multivariable adjusted analyses . Conclusions /interpretationGreater low-fat fermented dairy product intake , largely driven by yoghurt intake , was associated with a decreased risk of type 2 diabetes development in prospect i ve analyses . These findings suggest that the consumption of specific dairy types may be beneficial for the prevention of diabetes , highlighting the importance of food group subtypes for public health messages
For studies of a similar design and which assessed the same outcomes in similar population groups , we report the potential for the combining of data across studies in systematic review s. CONCLUSIONS This scoping review has revealed the extensive evidence base for many outcomes which could be the focus of systematic review s exploring the health effects of conventional yogurt consumption
BACKGROUND The health effects of conventional yogurt have been investigated for over a century ; however , few systematic review s have been conducted to assess the extent of the health benefits of yogurt .
OBJECTIVE The aim of this scoping review was to assess the volume of available evidence on the health effects of conventional yogurt .