The findings suggest that even a slight increase in the consumption of these foods as part of a healthy diet may help prevent type 2 diabetes.


In the first study, a team of European researchers investigated the association between blood levels of vitamin C and carotenoids (pigments found in colored fruits and vegetables) with increased risk of developing type 2 diabetes.




Vitamin C and carotenoid levels are more reliable indicators of fruit and vegetable intake than using dietary questionnaires.


Their findings are based on 9,754 adults who have developed new-onset type 2 diabetes and a comparison group of 13,662 adults who remained free of diabetes during follow-up out of 340,234 participants participating in the European Prospective Investigation into Cancer and Nutrition Were (EPIC)) - Inter European study in eight countries.


After adjusting for lifestyle, social, and dietary risk factors for diabetes, higher blood levels of each of the vitamin C and carotenoids and their amount when the "combined biomarker score" was combined with a lower risk of type 2 diabetes Was.


The risk in those whose biomarker score was 50% lower in the top 20% of the population than in those who had the lowest overall biomarker score. Risk was intermediate among those with biomarker scores between these two extremes.


Researchers calculate that a 66-gram increase in total fruit and vegetable intake per day was associated with a 25% lower risk of type 2 diabetes.


In a second study, researchers in the United States examined associations between total and individual whole grain food intake and type 2 diabetes.


Their findings are based on 158,259 women and 3


6,525 men who were free of diabetes, heart disease, and cancer and were participating in the Nurses' Health Study, Nurses' Health Study II, and Health Professionals' follow-up study.


After adjusting for lifestyle and dietary risk factors for diabetes, the highest-grade participants for total grain consumption had a 29% lower rate of type 2 diabetes than those in the lowest-grade.


For individual whole grain foods, researchers found that consuming one or more servings a day of whole grain cold breakfast cereal or dark bread was associated with a lower risk of type 2 diabetes (19% and 21%, respectively) , One month service with less than one consumption.


For other individual whole grains with a low average intake level, consuming two or more servings a week for less than a month is associated with a 21% lower risk for oatmeal, 15% lower risk for added bran, and 12 associated with happened. % Low risk for brown rice and wheat germ.


These reductions in risk occurred for total whole grain intake to plateau at about two servings a day, and whole grains for cold breakfast cereals and dark bread, about half a day.


Both studies are observable, therefore cannot establish causation, and there is a possibility that some results may be due to unmeasured (confusing) factors. However, both studies noted a number of well-known lifestyle risk factors and markers of diet quality, and findings linked other research to a healthy diet with better health.


As such, both research teams state that their findings provide further support for current recommendations to increase consumption of fruit, vegetable and whole grains as part of a healthy diet to prevent type 2 diabetes.