Foods and drinks rich in flavonoids linked to lower risk of diabetes

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Consuming plenty of foods and drinks rich in flavonoids, such as green tea, berries and apples, may reduce the risk of type 2 diabetes, according to a new British study.

113,097 participants underwent at least two 24-hour dietary assessments to determine their Flavodiet score. Researchers looked at their consumption of black and green tea, red wine, apples, berries, grapes, oranges (including satsuma), grapefruit, sweet peppers, onions and chocolate. black.

Flavonoids – chemical compounds found in fruits, vegetables and other plants – have been praised for their anticancer, antiviral, antibacterial, antioxidant and anti-inflammatory properties. There are six main types of flavonoids, which differ in their biological activity and the way they are metabolized in the body.

The new study, published last week in the journal Nutrition & Diabetes, found that eating six servings of flavonoid-rich foods daily could reduce the risk of developing type 2 diabetes by 28% compared to just one serving. .

Excluding red wine from the analysis, six servings of flavonoid-rich foods were associated with a 26% lower risk of type 2 diabetes.

More than 38 million Americans have diabetes – most of them have type 2 diabetes. Risk factors include being overweight, being over 45, and physical inactivity. Plant-based diets have been shown to reduce the risk of type 2 diabetes.

In the new study, four servings of tea per day reduced the risk of diabetes by 21%; a serving of berries per day reduced it by 15%; and one serving of apples per day reduced it by 12%.

Researchers also noted the positive effect of flavonoids on sugar metabolism, inflammation, and kidney and liver function.

“This study supports current advice on increasing fruit consumption to reduce risk (of type 2 diabetes), but highlights a specific role for berries and apples,” the authors write.

“Encouraging a feasible increase in habitual consumption of specific foods and drinks rich in flavonoids, namely tea, berries and apples, could reduce the risk (of diabetes),” they added.

Dietitian Megan Hilbert, who was not involved in the study, noted that these “findings can play a huge role in educating patients about dietary recommendations.”

“What I really liked about this study was that different flavonoids were compared and the data showed that certain flavonoids had a greater impact on reducing diabetes, and that certain foods in particular seemed to have a more protective effect than others,” she told MedicalNewsToday.