Issue 42 April 2012
5. Blueberries and Apples linked to Lower Diabetes Risk

It is a known fact that flavonoids, the natural compound in fruits and vegetables have so many health benefits such as a lower risk of heart disease or cancer. Researchers who tracked the dietary patterns of approximately 200,000 men and women for up to 24 years say people who ate a higher amount of blueberries or apples, have a low risk of type 2 diabetes, but it doesn’t mean that the fruits themselves prevent diabetes.

An Pan, a research fellow at the Harvard School of Public Health and colleagues gave regular questionnaires about how frequently they consumed certain foods and beverages of a standard portion size to the participants. None had diabetes at the outset, but about 12,600 of the participants were diagnosed during the research period.

Pan's team found that blueberry-lovers had a 23% lower risk of developing type 2 diabetes compared with those who ate no blueberries. People who ate five or more apples a week also had a 23% lower risk compared with those who didn't eat apples. So the researchers conclude that a higher consumption of anthocyanins and anthocyanin-rich fruit was associated with a lower risk of type 2 diabetes.
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