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Ingredients in chocolate, tea and berries could guard against diabetes
Date:1/19/2014

in resistance. High insulin resistance is associated with Type 2 diabetes, so what we are seeing is that people who eat foods rich in these two compounds such as berries, herbs, red grapes, wine are less likely to develop the disease.

"We also found that those who ate the most anthocyanins were least likely to suffer chronic inflammation which is associated with many of today's most pressing health concerns including diabetes, obesity, cardiovascular disease, and cancer.

"And those who consumed the most flavone compounds had improved levels of a protein (adiponectin) which helps regulate a number of metabolic processes including glucose levels.

"What we don't yet know is exactly how much of these compounds are necessary to potentially reduce the risk of type 2 diabetes," she added.

Prof Tim Spector, research collaborator and director of the TwinsUK study from King's College London, said: "This is an exciting finding that shows that some components of foods that we consider unhealthy like chocolate or wine may contain some beneficial substances. If we can start to identify and separate these substances we can potentially improve healthy eating. There are many reasons including genetics why people prefer certain foods so we should be cautious until we test them properly in randomised trials and in people developing early diabetes."


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Contact: Lisa Horton
l.horton@uea.ac.uk
44-016-035-92764
University of East Anglia
Source:Eurekalert  

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