Eating dark chocolate and red wine could protect against the onset of diabetes, new UK research has found.
According to scientists at the University of East Anglia and Kings
College London, eating high levels of flavonoids found in berries, tea,
and chocolate could offer protection from type 2 diabetes.
Nearly 2,000 healthy women were asked to complete a food
questionnaire to estimate their total flavonoid intake 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.
Results showed that those with high intakes of these foods had lower insulin resistance and better blood glucose regulation.
These foods were also found to lower inflammation which, when
chronic, is associated with diabetes, obesity, cardiovascular disease,
and cancer, according to results published today in the Journal of
Nutrition.
Professor Aedin Cassidy, from UEA’s Norwich Medical School led the
research, said: “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.”
Professor Tim Spector, research collaborator and director of the
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.”
Source: www.thedrinksbusiness.com
Nearly 2,000 healthy women were asked to complete a food questionnaire to estimate their total flavonoid intake 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.
Results showed that those with high intakes of these foods had lower insulin resistance and better blood glucose regulation.
These foods were also found to lower inflammation which, when chronic, is associated with diabetes, obesity, cardiovascular disease, and cancer, according to results published today in the Journal of Nutrition.
Professor Aedin Cassidy, from UEA’s Norwich Medical School led the research, said: “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.”
Professor Tim Spector, research collaborator and director of the 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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