Vitamins that reduce the risk of diabetes have been named
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Researchers from the Karolinska Institute in Sweden found that regular intake of vitamins C, E and β-carotene reduces the likelihood of developing diabetes in adults. The results of this study were published in the journal Advances in Nutrition.
Scientists conducted a meta-analysis of previously published scientific papers, including 40 studies on the effect of certain nutritional components on the risk of developing diabetes.
A meta-analysis found that following certain dietary practices, such as the Mediterranean diet, is associated with a reduced risk of developing diabetes. The Mediterranean diet includes increased consumption of fruits, vegetables, olive oil and fish. The scientists explained that these foods contain high levels of vitamins E and C and β-carotene, which are natural antioxidants.
Antioxidants play a key role in combating oxidative stress and inflammation in the body. Some of the studies included in the analysis showed that reducing oxidative stress increases the sensitivity of cells to insulin, which helps the body process sugar more efficiently.
The researchers noted that the lowest risk of diabetes was associated with moderate rather than high intake of a combination of vitamins E and C and dietary β-carotene. This means that taking vitamin supplements may not be the most effective method of preventing this disease.
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