Higher consumption of fruits, vegetables and whole grains is associated with a lower risk of type 2 diabetes, according to two recently published studies. Above all, the results suggest that even a small increase in such foodsas part of a healthy dietcould help prevent diabetes.
Prevention of type 2 diabetes with natural products
In the first study, a team of European researchers examined the connection between blood levels of vitamin C and carotenoids (pigments in colorful fruits and vegetables) and the risk of developing diabetes. In addition, these proved to be reliable indicators of intakefruit and vegetables. This was evident when using questionnaires in the study. The study results are based on 9,754 adults who developed new-onset type 2 diabetes. A comparison group also consisted of 13,662 adults who remained free of diabetes during the follow-up examination. Of these, 340,234 participants took part in the European Prospective Investigation into Cancer and Nutrition (EPIC). This is the so-called InterAct study, which took place in eight European countries.
Lifestyle, social and dietary risk factors for type 2 diabetes are associated with higher blood levels of vitamin C and carotenoids and their sum in combination with a “composite biomarker score”. The researchers have linked this to a lower risk of developing diabetes. Compared to people with the lowest composite biomarker analysis, the risk was 50% lower for those in the top 20% of the population. The risk in those with biomarkers between these two extremes was moderate. In addition, researchers expect that any increase in the totalFruit intake for diabetes66 grams per day is associated with a 25% lower risk of type 2 of the disease.
Results from the second study
In the second study, researchers examined associations between total and individual dietary intake of whole grains and diabetes. Their results are based on 158,259 women and 36,525 men who were free of diabetes, heart disease and cancer. Participants in the highest category for total whole grain consumption had a 29% lower rate. The researchers compared this with the subjects in the lowest category. Eating one or more servings of cold cereal or dark bread per day reduced the risk by 19%. However, this risk reduction appeared to be around twoportions per dayfor total whole grain intake and plateauing at about half a serving per day for cold whole grain breakfast cereals and dark bread.
Both studies are observational and therefore cannot determine a cause. It is also possible that some of the results are due to unmeasured factors. However, the research takes into account several known lifestyle risk factors and markers of diet quality. Furthermore, supportthese study resultsother research linking a healthy diet to better health. The whole thing supports current recommendations to increase fruit, vegetable and whole grain consumption to prevent type 2 diabetes. Consuming moderately increased amounts could therefore prevent such diseases in population groups that normally only consume small amounts.
