Consuming lots of berries, vegetables, and of course our favorites, chocolate and wine can protect against type 2 diabetes, a new study shows.
Past studies have shown those foods protect against stroke, heart failure, and cancer. Most of those studies, however looked at the compounds called flavonoids, which form a large family of antioxidant-containing substances.
In a British study appearing online Jan. 20 ahead of Feb. 1, print publication in the Journal of Nutrition, researchers looked at a specific subset of flavonoids, called flavones and anthocyanins. Okay, the chemistry is complicated, but foods high in flavones include herbs and vegetables such as parsley, thyme, and celery. Anthocyanins include berries, red grapes, wine and red or blue-colored fruits and vegetables.
Aedin Cassidy from the University of East Anglia Norwich Medical School led the study of 2,000 healthy women who had completed a food questionnaire designed to estimate total dietary flavonoid intake as well as intakes from six flavonoid subclasses.
Aedin Cassidy With Her Favorite Food
“This is one of the first large-scale human studies to look at how these powerful bioactive compounds might reduce the risk of diabetes,” Cassidy said in a press release. “Laboratory studies have shown these types of foods might modulate blood glucose regulation – affecting the risk of type 2 diabetes. But until now little has been known about how habitual intakes might affect insulin resistance, blood glucose regulation and inflammation in humans.”
The researchers analyzed blood samples from the women for evidence of both glucose regulation and inflammation. Insulin resistance was assessed using an equation that considered both fasting insulin and blood sugar levels.
“We found that those who consumed plenty of anthocyanins and flavones had lower insulin resistance,” she said. “High insulin resistance is associated with type 2 diabetes, so what we are seeing is that people who eat foods rich in these two compounds – such as berries, herbs, red grapes, wine– are less likely to develop the disease. We also found that those who ate the most anthocyanins were least likely to suffer chronic inflammation – which is associated with many of today’s most pressing health concerns including diabetes, obesity, cardiovascular disease, and cancer.”
The study authors cautioned that the study only showed an association, not cause and effect, nor does it provide any information about how much of these foods need to be consumed to obtain a benefit. Also unclear is how much of a health benefit the compounds really carry.
Cassidy’s team is now seeking men and postmenopausal women to help investigate whether blueberries can improve health linked to heart disease and diabetes. The six-month research study will test if daily consumption of one or two portions of freeze-dried blueberries improves heart health and insulin action in people with metabolic syndrome – a condition characterized by a larger waistline and raised blood sugar, blood fats and blood pressure.
Past studies have shown those foods protect against stroke, heart failure, and cancer. Most of those studies, however looked at the compounds called flavonoids, which form a large family of antioxidant-containing substances.
In a British study appearing online Jan. 20 ahead of Feb. 1, print publication in the Journal of Nutrition, researchers looked at a specific subset of flavonoids, called flavones and anthocyanins. Okay, the chemistry is complicated, but foods high in flavones include herbs and vegetables such as parsley, thyme, and celery. Anthocyanins include berries, red grapes, wine and red or blue-colored fruits and vegetables.
Aedin Cassidy from the University of East Anglia Norwich Medical School led the study of 2,000 healthy women who had completed a food questionnaire designed to estimate total dietary flavonoid intake as well as intakes from six flavonoid subclasses.
Aedin Cassidy With Her Favorite Food
“This is one of the first large-scale human studies to look at how these powerful bioactive compounds might reduce the risk of diabetes,” Cassidy said in a press release. “Laboratory studies have shown these types of foods might modulate blood glucose regulation – affecting the risk of type 2 diabetes. But until now little has been known about how habitual intakes might affect insulin resistance, blood glucose regulation and inflammation in humans.”
The researchers analyzed blood samples from the women for evidence of both glucose regulation and inflammation. Insulin resistance was assessed using an equation that considered both fasting insulin and blood sugar levels.
“We found that those who consumed plenty of anthocyanins and flavones had lower insulin resistance,” she said. “High insulin resistance is associated with type 2 diabetes, so what we are seeing is that people who eat foods rich in these two compounds – such as berries, herbs, red grapes, wine– are less likely to develop the disease. We also found that those who ate the most anthocyanins were least likely to suffer chronic inflammation – which is associated with many of today’s most pressing health concerns including diabetes, obesity, cardiovascular disease, and cancer.”
The study authors cautioned that the study only showed an association, not cause and effect, nor does it provide any information about how much of these foods need to be consumed to obtain a benefit. Also unclear is how much of a health benefit the compounds really carry.
Cassidy’s team is now seeking men and postmenopausal women to help investigate whether blueberries can improve health linked to heart disease and diabetes. The six-month research study will test if daily consumption of one or two portions of freeze-dried blueberries improves heart health and insulin action in people with metabolic syndrome – a condition characterized by a larger waistline and raised blood sugar, blood fats and blood pressure.
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