WASHINGTON, DC – The Food and Drug Administration has announced that food makers are now permitted to advertise the potential health benefits of consuming yogurt regularly in relation to reducing the risk of Type 2 diabetes. This decision follows a petition submitted by Danone North America, the company behind major yogurt brands such as Dannon and Activia, seeking FDA acknowledgment to market their products in this manner without objection from the agency.
In response to Danone’s petition, the FDA confirmed that it will not oppose the claim, with the condition that any consumer messaging must include a disclaimer about the limited evidence supporting the link between yogurt consumption and reducing the risk of Type 2 diabetes. According to the FDA, the threshold for potential risk reduction is consuming two cups (three servings) of yogurt per week.
Danone’s petition is part of the FDA’s process for “qualified health claims,” which allows companies to define specific language for marketing their products without facing repercussions for false claims. The petition cited the nutrient profile of yogurt, including proteins, vitamins, and low sodium, along with various studies supporting the connection between yogurt consumption and a decreased risk of diabetes and related conditions.
While some low-fat or unsweetened yogurts are recommended as a healthy source of protein, vitamin D, and calcium, flavored yogurts are cautioned against due to their high added sugar content. Research has consistently shown a correlation between high consumption of added sugars and an increased risk of Type 2 diabetes.
Recent studies have highlighted the potential health benefits of yogurt, especially in terms of its role in protecting against the development of Type 2 diabetes. Additionally, yogurt is a key component of the Mediterranean diet, which has been linked to a reduced risk of the disease.
Dr. Dariush Mozaffarian, a scientific advisor to Danone, emphasized the importance of understanding that while food can have medicinal properties, it cannot be marketed as a cure or prevention for diseases, as that would classify it as a drug. He points out a regulatory gap in acknowledging the healing potential of food and the need for a clearer pathway for such products.