An increased risk of developing type 2 diabetes and myocardial infarction with high intake of non-fermented milk was detected, but subjects abstaining from dairy products or choosing low-fat variants also had a greater risk in the study population, which is characterized by an evolutionarily high tolerance to milk and milk products (lactase persistence) and prevalent and high intake of dairy products. The gene discussed is LCT; the disease is type 2 diabetes mellitus.