Anti-Diabetes Diet: Foods That Help Prevent It

Anti-Diabetes Diet: Foods That Help Prevent It

Fundamental, as evidenced by two recent international studies, is the intake of fruit, vegetables and whole grains

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Diabetes is a pathological condition that affects many people around the world (as highlighted in 2017 by the World Diabetes Federation, it is estimated that, in 2040, there will be over 642 million patients diagnosed in the world).

Fortunately, with the scientific knowledge available today, it is possible to commit ourselves from the point of view of prevention. Among the most useful tips when it comes to the anti-diabetes diet, we undoubtedly find the importance of putting fruit and vegetables on the plate.

The intake of these foods can reduce the risk of having to deal with type 2 diabetes by as much as 50%. Whole grains, especially if eaten daily, can also greatly contribute to diabetes prevention.

To underline what has just been mentioned, two scientific studies, the details of which have been made public on the pages of the British Medical Journal. The first, carried out as part of the European Prospective Investigation into Cancer and Nutrition (EPIC) -InterAct international research project, is a cohort study involving patients from 8 European countries.

The experts who conducted it took into consideration a sample of 23,416 subjects. At the end of the observation period, it was possible to discover an association between high levels of plasma vitamin C and lower risk of developing type 2 diabetes. A similar association was also found with regard to carotenoids.

When we talk about this study, it is necessary to specify that it is a work with a strong innovative scope: the researchers who conducted it, in fact, went beyond the questionnaires on eating habits, focusing on the objective and more reliable data of plasma concentrations.

What can be said, however, about the second study? That this is a scientific work that involved a team from Harvard T.H. Chan School of Public Health in Boston. Starting with the goal of identifying the association between the intake of whole foods and the risk of type 2 diabetes, they considered a sample of 158,259 women and 36,525 women without diabetes at baseline.

At a follow-up of 24 years, it was possible to identify a risk of dealing with the aforementioned metabolic disease reduced by 29% in those who ate more whole grains. We conclude by pointing out that, in both studies, it is specified that a minimal increase in the foods mentioned is sufficient to significantly reduce the risk of type 2 diabetes. For specific advice on what to put on the plate for an anti-diabetes diet, the point of the main reference remains the medical officer.

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