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Three foods that may lower the risk of type 2 diabetes

Most cases of diabetes are type 2, and their prevalence is rising. Seeking to address the spread of the disease, researchers from Harvard and the University of Cambridge identified three key food groups that could lower the risk of type 2 diabetes. 

Studying 9,754 people with type 2 diabetes, along with 13,662 people who’d participated in the European Prospective Investigation Into Cancer and Nutrition, the researchers found that high levels of both vitamin C and carotenoids were linked with lower risk. 

A subsequent study of 200,000 people found that those who ate the most whole grains had a 29 percent lower rate of type 2 diabetes, compared to those who didn’t eat them.

So what types of food fall into these categories? Vitamin C is available in peppers, strawberries, kiwis, oranges, brussels sprouts, and more! This is one of the easiest vitamins to up your intake of. 

Carotenoids are also found in fruits and vegetables including pumpkin, kale, cantaloupe, mango, and nectarines. Lastly, whole grains include oats, brown rice, quinoa, spelt, and millet. 

Fortunately, there are many many more foods that contain these three compounds than those we’ve listed. Although not completely confirmed to reduce type 2 diabetes, all these foods help contribute to a healthy diet, so why not incorporate more of them into your daily meals?

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