WASHINGTON, March 18 (Reporter Ren Haijun) A US researcher recently published a research report showing that people who eat more blueberries and apples have a lower risk of developing diabetes. However, the researchers also pointed out that the study only showed the relationship between the two fruits and the risk of diabetes does not mean that eating these two kinds of fruit can prevent type II diabetes.
In this study, funded by the National Institutes of Health, researchers at the Harvard School of Public Health tracked the eating habits of approximately 200,000 health professionals over the past 24 years. Research subjects need to complete questionnaires on a regular basis to answer their own consumption status of certain foods and beverages.
Before the study began, all subjects did not have diabetes. However, during the study period, a total of 12,600 people reported having type 2 diabetes. Excluding other factors, the researchers found that those who consumed the most blueberries (ie, eating at least 456 grams of blueberries per week) had a 23% lower risk of developing type 2 diabetes than those who consumed the least amount of blueberries (less than 114 grams of blueberries per month). Eating at least 5 apples per week is also 23% lower than type 2 diabetes.
Type II diabetes, also known as adult-onset diabetes mellitus, is characterized by insulin resistance, which means that it can produce insulin itself, but the body tissues are not sensitive to the effects of insulin, and the normal amount of insulin does not function as a normal hypoglycemic effect. Healthy eating habits and regular exercise can reduce the risk of type 2 diabetes.
The above research results have been published in the American Journal of Clinical Nutrition. Researchers speculate that the richness of flavonoids in blueberries and apples may be a positive factor in lowering the risk of diabetes. Flavonoids are polyphenolic compounds that are widely found in fruits, vegetables, and grains. There have been studies showing that flavonoids have the benefits of protecting the heart and reducing the risk of cancer.
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