12 January - 20 June 2016

Eating whole fruit linked to lower risk of type 2 diabetes

11 Sept 13

Eating more whole fruits, particularly blueberries, grapes, and apples, was significantly associated with a lower risk of type 2 diabetes, according to a new study led by Harvard School of Public Health (HSPH) researchers and published in the British Medical Journal.  The researchers examined data gathered between 1984 and 2008 from 187,382 participants in three long-running studies.  They looked at overall fruit consumption, as well as consumption of individual fruits.  People who ate at least two servings a week of certain whole fruits – particularly blueberries, grapes, and apples – reduced their risk for type 2 diabetes by as much as 23% in comparison to those who ate less than one serving per month.  Conversely, those who consumed one or more servings of fruit juice each day increased their risk of developing types 2 diabetes by as much as 21%.  The researchers found that swapping three servings of juice per week for whole fruits would result in a 7% reduction in diabetes risk.  The researchers theorise that the beneficial effects of certain individual fruits could be the result of a particular component.  Previous studies have linked anthocyanins found in berries and grapes to lowered heart attack risk, for example.  However, more research is necessary to determine which components in the more beneficial fruits influence diabetes risk.  One possible explanation is that different fruits with different fibre, nutrient and antioxidant contents and different glycaemic indices could have different effects.  The results of the study support the benefits of eating at least five portions of fruit and vegetables a day, with only one portion of juice a day counting towards your five portions.

RSSL’s Functional Ingredients Laboratory can offer anthocyanin analysis by colorimetric methods or HPLC in a range of foods and beverages. For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

share this article
RSSL endeavours to check the veracity of news stories cited in this free e-mail bulletin by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. RSSL provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. This document may be copied and distributed provided the source is cited as RSSL's Food e-News and the information so distributed is not used for profit.

Previous editions

Load more editions

Make an Enquiry