Red wine ingredient linked to lower diabetes risk

Those who ate the most anthocyanins were also at lower risk of chronic
inflammation, which is linked to a number of conditions including diabetes,
obesity, heart disease and cancer.

The results, published in the Journal
of Nutrition, also showed that women whose diet was rich in flavones –
another compound found in chocolate – had higher levels of a protein which
helps regulate glucose levels.

Prof Aedin Cassidy of the University of East Anglia, who led the study, said:
“This is one of the first large-scale human studies to look at how these
powerful bioactive compounds might reduce the risk of diabetes.

“What we don’t yet know is exactly how much of these compounds are necessary
to potentially reduce the risk of Type 2 diabetes.”

Prof Tim Spector, director of the TwinsUK study at King’s College London, who
took part in the research, added: “This is an exciting finding that shows
that some components of foods that we consider unhealthy like chocolate or
wine may contain some beneficial substances.

“There are many reasons including genetics why people prefer certain foods so
we should be cautious until we test them properly in randomised trials and
in people developing early diabetes.”