Vitamin C fights diabetes

A high intake of vitamin C in the diet may lower the risk of developing type 2 diabetes. Previous studies have suggested that greater consumption of fruits and vegetables, which have high amounts of vitamin C, may decrease the odds of developing diabetes mellitus but the evidence is limited and inconclusive. To examine whether or not fruit and vegetable intake and vitamin C levels are associated with the decreased risk of developing type 2 diabetes, researchers from Britain followed 21,831 healthy men and women, aged between 40 and 75 years for 12 years. The participants were asked to complete questionnaires to assess their lifestyle and dietary patterns. Blood samples of the participants were collected at the beginning and the end of the study to determine the vitamin C levels. It was found that nearly 3 percent of the participants (423 men and 312 women) had developed diabetes during the 12 years of follow up. The likelihood of developing diabetes was found to be 62 percent lower in men and women with the highest circulating vitamin C levels, compared to men and women with the lowest vitamin C levels.Factors like age, gender, family history, alcohol intake, physical activity, smoking status and body weight did not significantly alter these results.The above findings provide evidence of a beneficial effect of vitamin C and fruits and vegetables intake on the risk of diabetes.

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