The daily intake of dairy products, especially low-fat options, significantly reduces the risk of developing type 2 diabetes mellitus (characterised by a blood glucose level higher than 6.5%) and should be encouraged. Nutrition guidelines recommended for the management of DM include following a healthy, balanced eating plan, with an individualised combination of carbohydrates and fat. It is advised that a variety of protein sources be consumed, with a lower intake of red meat and higher intake of nuts and low-fat dairy products. Milk and dairy products have an abundance of calcium and magnesium, which contribute to insulin receptor expression and improving insulin sensitivity, beta-cell function, decreasing fat absorption, increasing weight loss and reducing blood glucose levels. Milk and dairy also aid in weight loss by means of increasing the thermic effect of a meal and fat oxidation. Dairy protein, specifically whey protein, is known to increase satiety and lower blood pressure.

The prevalence of type 2 diabetes in South Africa is reported to be 9.6%, while 19% of the population has impaired glucose homeostasis (blood glucose levels between 6.1% and 6.5%).