Eating
high levels of flavonoids including anthocyanins and other compounds (found in
berries, tea, and chocolate) could offer protection from type 2 diabetes --
according to research from the University of East Anglia and King's College
London. High intakes of these dietary compounds are associated with lower
insulin resistance and better blood glucose regulation. A study of almost 2,000
people also found that these food groups lower inflammation which, when
chronic, is associated with diabetes, obesity, cardiovascular disease, and
cancer.
Eating high levels of flavonoids
including anthocyanins and other compounds (found in berries, tea, and
chocolate) could offer protection from type 2 diabetes -- according to research
from the University of East Anglia (UEA) and King's College London.
Findings
published today in the Journal of
Nutrition reveal that
high intakes of these dietary compounds are associated with lower insulin
resistance and better blood glucose regulation.
A
study of almost 2,000 people also found that these food groups lower
inflammation which, when chronic, is associated with diabetes, obesity,
cardiovascular disease, and cancer.
Prof
Aedin Cassidy from UEA's Norwich Medical School led the research. She said:
"Our research looked at the benefits of eating certain sub-groups of
flavanoids. We focused on flavones, which are found in herbs and vegetables
such as parsley, thyme, and celery, and anthocyanins, found in berries, red
grapes, wine and other red or blue-coloured fruits and vegetables.
"This
is one of the first large-scale human studies to look at how these powerful
bioactive compounds might reduce the risk of diabetes. 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 know about how
habitual intakes might affect insulin resistance, blood glucose regulation and
inflammation in humans."
Researchers
studied almost 2,000 healthy women volunteers from TwinsUK who had completed a
food questionnaire designed to estimate total dietary flavonoid intake as well
as intakes from six flavonoid subclasses. Blood samples were analysed for
evidence of both glucose regulation and inflammation. Insulin resistance, a
hallmark of type 2 diabetes, was assessed using an equation that considered
both fasting insulin and glucose levels.
"We
found that those who consumed plenty of anthocyanins and flavones had lower
insulin resistance. 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.
"And
those who consumed the most flavone compounds had improved levels of a protein
(adiponectin) which helps regulate a number of metabolic processes including
glucose levels.
"What
we don't yet know is exactly how much of these compounds are necessary to
potentially reduce the risk of type 2 diabetes," she added.
Prof
Tim Spector, research collaborator and director of the TwinsUK study from
King's College London, said: "This is an exciting finding that shows that
some components of foods that we consider unhealthy like chocolate or wine may
contain some beneficial substances. If we can start to identify and separate
these substances we can potentially improve healthy eating. There are many
reasons including genetics why people prefer certain foods so we should be
cautious until we test them properly in randomised trials and in people
developing early diabetes."
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