‘Fruit lowers diabetes risk ... juice raises it’
Print Edition
Eating more whole fresh fruit, especially blueberries, grapes, apples and pears, is linked to a lower risk of Type 2 diabetes, but drinking more fruit juice has the opposite effect, says a study.
British, US and Singaporean researchers pored over data from three big health investigations that took place in the United States, spanning a quarter of a century.
More than 187,000 nurses and other professional caregivers were enrolled.
Their health was monitored over the following years, and they regularly answered questionnaires on eating habits, weight, smoking, physical activity and other lifestyle pointers.
Around 6.5 percent of the volunteers developed diabetes during the studies.
People who ate at least two servings each week of certain whole fruit, especially blueberries, grapes and apples, reduced their risk of Type 2 diabetes by as much as 23 percent compared with those who ate less than one serving per month.
“Our findings provide novel evidence suggesting certain fruits may be especially beneficial for lower diabetes risk,” said Qi Sun, an assistant professor of nutrition at the Harvard School of Public Health.
On the other hand, those who consumed one or more servings of fruit juice each day saw their risk of the disease increase by as much as 21 percent.
Swapping three servings of juice per week for whole fruits resulted in a 7 percent reduction in risk, although there was no difference with strawberries and cantaloupe melon.
The paper, published yesterday by the British Medical Journal, said further work is needed to explore this “significant” difference.
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