Results for: Dietary Health

Despite acknowledging that evidence is limited, the U.S. Food and Drug Administration (FDA) has allowed yogurt producers to make the claim that yogurt can reduce the risk of Type 2 diabetes. This decision has sparked debate, with some experts questioning the validity of the claim. The FDA classifies such claims as “qualified health claims,” which lack full scientific support but are permitted with disclaimers to prevent misleading consumers. Critics argue that the claim is not supported by rigorous scientific evidence, and that promoting yogurt consumption could inadvertently increase the risk of diabetes due to added sugars and unhealthy mix-ins.

A comprehensive review highlights the need for improved labeling and categorization of plant-based alternatives to meat, cheese, eggs, and yogurt. The aim is to ensure consumers are fully informed about the nutritional content and environmental impact of these products. While plant-based alternatives offer potential health and sustainability benefits, the study emphasizes the variability in nutritional value among different products. Researchers stress the significance of distinguishing between less processed and ultra-processed alternatives to facilitate informed dietary choices and assess long-term health implications.