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Diabetes Care. 2004 Feb;27(2):362-6.

Dietary antioxidant intake and risk of type 2 diabetes.

Author information

1
National Public Health Institute, Department of Health and Functional Capacity, Helsinki, Finland. jukka.montonen@klt.fi

Abstract

OBJECTIVE:

The intake of antioxidants was studied for its ability to predict type 2 diabetes.

RESEARCH DESIGN AND METHODS:

A cohort of 2,285 men and 2,019 women 40-69 years of age and free of diabetes at baseline (1967-1972) was studied. Food consumption during the previous year was estimated using a dietary history interview. The intake of vitamin C, four tocopherols, four tocotrienols, and six carotenoids was calculated. During a 23-year follow-up, a total of 164 male and 219 female incident cases occurred.

RESULTS:

Vitamin E intake was significantly associated with a reduced risk of type 2 diabetes. The relative risk (RR) of type 2 diabetes between the extreme quartiles of the intake was 0.69 (95% CI 0.51-0.94, P for trend = 0.003). Intakes of alpha-tocopherol, gamma-tocopherol, delta-tocopherol, and beta-tocotrienol were inversely related to a risk of type 2 diabetes. Among single carotenoids, beta-cryptoxanthin intake was significantly associated with a reduced risk of type 2 diabetes (RR 0.58, 95% CI 0.44-0.78, P < 0.001). No association was evident between intake of vitamin C and type 2 diabetes risk.

CONCLUSIONS:

This study supports the hypothesis that development of type 2 diabetes may be reduced by the intake of antioxidants in the diet.

PMID:
14747214
[Indexed for MEDLINE]

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