Consumption of fruits and vegetables was associated with a lower risk of developing diabetes of the second type

In the result of a cohort study on a sample of more than 20 thousand people from eight European countries, scientists have found a correlation between consumption of vegetables and fruits, vitamin C and carotenoids in plasma and a reduced risk of developing diabetes of the second type. Article published in the journal of the British Medical Journal.

Scientists assumethat the active consumption of fruits and vegetables helps reduce the risk of developing type II diabetes, but scientific data on this subject are contradictory. In previous studies, most often the consumption of fruit was assessed by questionnaires, but people subjectively respond to questions and may make a mistake in the assessment.

Alternatively, the scientists have come up with questionnaires to measure the level of vitamin C and carotenoids. A number of studies have shownthat the content of these substances in the blood in proportion to the amount of consumed fruits and vegetables. However, extensive study of the relation of vitamin C in plasma and diabetes, which would include people from different countries, leading different lives, is still not spent.

Scientists from the UK, Germany, Denmark, Spain, Italy, China, Luxembourg, Netherlands, Norway, France and Sweden (41 lab from 11 countries) under the leadership of Forouhi Nita (Nita Forouhi) from the University of Cambridge conducted a large-scale cohort study in the framework of the project EPIC-InterAct. From 340234 study participants from eight European countries, which were observed and collected blood from 1991 to 2007, more than 12 thousand confirmed type II diabetes, and another 16 thousand randomly selected as a control. The average period of observation of the participants from the experimental groups was nearly 10 years.

Researchers have confirmed the dependence of the content of vitamin C and carotenoids in plasma (at considered average biomarker) from the consumption of fruits and vegetables. On average, the study participants who fell ill with diabetes, the value of the biomarker were lower than in healthy volunteers. After adjusting for age, gender, socio-economic status, lifestyle and level of obesity turned out that the people who were in the group with the highest levels of vitamin C, carotenoids and the average of the biomarker, the risk of developing diabetes was reduced by 42, 49 and 50 percent, respectively.

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