Flavonoids Reduce Diabetes Risk
Lee Swanson Research Update
New research suggests increasing flavonoid consumption can significantly reduce the risk of developing type II diabetes. Researchers at Tufts University evaluated the relationship between dietary flavonoid intakes and type II diabetes incidence in 2,915 subjects who were free of type II diabetes at baseline. After a mean follow-up period of roughly 12 years, each 2.5-fold increase in flavonol intake was associated with a 26% reduction in type II diabetes incidence, while each 2.5-fold increase in flavanol (flavan-3-ol) intake was associated with an 11% lower incidence of type II diabetes.1
These findings are consistent with a larger study conducted by researchers at the University of Cambridge Institute of Metabolic Science. In this study, which involved 340,234 participants from eight European countries, intakes of all flavan-3-ol monomers were inversely associated with type II diabetes risk. Among flavonols, there was an inverse association between diabetes risk and intakes of myricetin and proanthocyanidin dimers and trimers, but not for larger proanthocyanidin molecules. The study authors concluded that “these results suggest that individual flavonoids have different roles in the etiology of type II diabetes.” 2
1. Jacques PF, Cassidy A, et al. Higher dietary flavonol intake is associated with lower incidence of type 2 diabetes. J Nutr. 2013 Sep;143(9):1474-80. doi: 10.3945/jn.113.177212.
2. Zamora-Ros R, Forouhi NG,et al. Dietary Intakes of Individual Flavanols and Flavonols Are Inversely Associated with Incident Type 2 Diabetes in European Populations. J Nutr. 2013 Dec 24. doi: 10.3945/jn.113.184945
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