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Researchers from the University of Minnesota reviewed the link in 35,816 postmenopausal
women between baseline diet (reported in 1986) and incidence of diabetes (self
reported five times between 1987 and 2004). Cox proportional hazards regression
was used to calculate hazard ratios for categories of different flavonoids and
anthocyanidins, as well as intake categories of flavonoid-rich foods such as
apples, broccoli, tea and red wine.
After multivariable adjustment, flavonoid consumption was not associated with
diabetes risk. However, red wine intake was inversely associated with diabetes
incidence, with women who reported drinking red wine more than once per week
showing a 16-percent reduced risk of diabetes compared to women who consumed
red wine less than once per week. Parallel findings were reported for white
wine, beer and liquor, suggesting the protective effect may not come from the
flavonoids, but from some nonflavonoid constituents common to all alcohol drinks.
Journal of Nutrition (136:3039-45, 2006).
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