Berry consumption may reduce diabetes risk

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Berry consumption may reduce diabetes risk


In a meta-analysis, Xing Guo, PhD, professor in the department of food and science nutrition at Zhejiang University in Hangzhou, China, and colleagues analyzed data from three cohort studies examining the association between dietary anthocyanin consumption and type 2 diabetes risk (Nurses' Health Study; Nurses' Health Study II, Health Professionals Follow-up Study; n = 200,894), and five cohort studies examining berry intake and incident type 2 diabetes risk (NHS; NHS II; HPFS; Finnish Mobile Clinic Health Examination Survey and the Kuopo Ischemic Heart Disease Risk Factor Study; n = 194,019). Follow-up across the studies ranged from 16 to 24 years. Researchers pooled multivariable-adjusted RRs to estimate summary RRs for associations between berry and dietary anthocyanin intake and diabetes risk; dose-response analysis and meta-analysis were performed to explore potential trend estimation.

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