The 13 participants were provided with food based on the typical U.S. diet and included 3 daily servings of either full-fat yogurt (3.25%) or nonfat yogurt. Each intervention was preceded by a 1-week control diet (during which no yogurt was consumed).

Measures of glycemic control were assessed while fasting, during a mixed meal tolerance test (MMT), and during an oral glucose tolerance test (OGTT).

Measures of glycemic control during the MMT and OGTT did not significantly differ between the interventions, but fasting levels of fructosamine (3% lower) and adiponectin (5% higher) were better at the end of the full-fat yogurt intervention.

Full-fat yogurt vs. nonfat yogurt for glycemic control Original paper