Fruits, vegetables, whole grains significantly reduce risk of diabetes, Study finds

*Consumers can lower their risk of diabetes by 25 percent by adding fruits, veggies to diets daily ─Researchers

Web Editor | ConsumerConnect

Current studies have highlighted how consumers’ food choices, such as diets high in fat or dairy, can increase their risk for diabetes.

Researchers are highlighting foods that could be beneficial in reducing the risk of diabetes, reports ConsumerAffairs.

Incorporating more fruits, vegetables, and whole grains can help consumers reduce their likelihood of developing the disease.

As regards the way fruits and vegetables reduce risk, the report is said to be the most recent one that contained data from two studies, both of which explored how healthy eating can prevent diabetes.

According to the report, in the first study, the scientists assessed participants’ Vitamin C and carotenoid levels.

Carotenoids are the pigments that give fruits and vegetables their colour, and measuring these levels in the participants’ blood allowed the researchers to more accurately see how often they were consuming these foods.

The team of researchers equally found that those who consumed the highest levels of vitamin C and carotenoids were the least likely to develop type 2 diabetes.

Consumers can lower their risk of diabetes by as much as 25 percent for every 66 additional grams of fruits and veggies they add to their diets each day, stated the report.

However, they also learned that for consumers at the lowest levels of fruit and vegetable consumption, increasing the daily intake even slightly can yield positive results.

Likewise in the second study, it is found that whole grains also play a huge role. The research was focused solely on consumers’ whole grain intake and what role that played in the development of diabetes.

Nearly 200,000 healthy participants reported on their typical diets.

The researchers assessed both total whole grain consumption and individual whole grain consumption and learned that both were beneficial in reducing the risk of diabetes.

Overall, those who consumed the most whole grains were nearly 30 percent less likely to develop diabetes.

Broken down into individual types of whole grains, oatmeal and darker breads topped the list, as consuming these types of grains at least two times per week was associated with an over 20 percent reduction in the development of diabetes, noted the report.

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