Recent research published in ‘Nutrition and Diabetes’ examined the correlation between a diet high in flavonoid-rich foods, the major individual food contributors to flavonoid intake, and flavonoid subclasses with type 2 diabetes (T2D) risk. The study was conducted in UK Biobank cohort. Flavonoid intakes were estimated from ≥2 dietary assessments among 113,097 study participants [age at enrolment: 56 ± 8 years; 57% female] using the U.S Department of Agriculture (USDA) databases. Multivariable Cox proportional hazards models were used to investigate associations between dietary exposures and T2D.

      In the span of a 12-year follow-up, 2628 T2D incident cases were found. A 26% reduced risk of type 2 diabetes corresponded to a higher FDS (as compared to lower [Q4 vs. Q1]), which was defined as an average of 6 servings of foods rich in flavonoids per day [HR: 0.74 (95% CI: 0.66–0.84), ptrend = <0.001]. The association can be partially explained by improved kidney and liver function, reduced body fatness, and basal inflammation, according to mediation analyses. Higher intakes of berries, apples, and black or green tea were substantially linked to 21%, 15%, and 12% decreased risk of type 2 diabetes in food-based studies. There were 19–28% decreased risks of type 2 diabetes among the flavonoid subclasses with the greatest intakes as compared to the lowest.

      Increased intake of foods high in flavonoids was linked to a decreased incidence of type 2 diabetes, possibly through improvements in inflammation, obesity/sugar metabolism, kidney, and liver function. There is hope that attainable increases in the consumption of particular foods high in flavonoids could lower the incidence of T2D.