Indication: Type 2 diabetes

Source: Diabetes Care, 2004;27:362-366.

Research: Finland’s National Public Health Institute used a cohort of 2285 men and 2019 women aged 40-69 and free of diabetes at baseline to assess diabetes risk in comparison with intake of different antioxidants. Food consumption was estimated using a dietary history review and researchers calculated intake of vitamin C, four tocopherols, four tocotrienols and six carotenoids.

Results: During 23 years of follow-up, 164 men and 219 women developed the disease. Vitamin E intake was significantly associated with a reduced risk of type 2 diabetes. Those in the highest quartile of the vitamin had a 30% lower risk of developing the disease than those with the lowest intake. The caro­tenoid beta-cryptoxanthin was also significantly associated with a reduced risk of type 2 diabetes, cutting chances of developing the disease by more than 40%. However, there was no association between intake of vitamin C and type 2 diabetes risk.