Dried Fruit Consumption Linked to Lower Risk of Type 2 Diabetes: Study

In a recent study published in the journal Nutrition and Metabolism, researchers evaluated the causal effects of dried fruit intake on type 2 diabetes (T2D).

Dried fruits have become popular among people seeking healthier alternatives to snacks. However, concerns regarding its sugar content have emerged regarding T2D. T2D represents a significant public health challenge due to its associations with complications, such as nerve damage, cardiovascular disease, and kidney dysfunction.

Dried fruits contain essential nutrients, such as fiber, vitamins, and minerals, enriching a balanced diet. However, sugars in dried fruits are rapidly released into the bloodstream, causing spikes in postprandial glycemia, which could be challenging for those striving to stabilize glucose levels.

However, there has been a shift in this perspective, with dried fruits now being recognized for their fiber levels, micronutrients, and minimal fat content relative to their fresh counterparts. Animal studies and randomized controlled trials have suggested the potential benefits of dried fruits in cardiovascular diseases.

In the study, researchers explored the potential causal link between dried fruit consumption and type 2 diabetes (T2D) using a method called Mendelian randomization (MR). They used genetic data from a large UK Biobank study involving over 500,000 participants who provided information through questionnaires and measurements. The frequency of dried fruit intake was recorded, and T2D data came from a genetic study with over 61,700 cases and 593,952 controls.

The team identified specific genetic markers (SNPs) associated with dried fruit consumption. They used these markers to analyse the causal effects of dried fruit intake on T2D risk, employing the inverse-variance weighted (IVW) method. Additional methods like the weighted median and MR-Egger were used to support the findings.

The researchers found 43 genetic markers (SNPs) linked to dried fruit intake and selected 36 as instrumental variables, excluding those linked to other factors.

The study revealed a causal relationship between higher dried fruit intake and lower risk of type 2 diabetes (T2D). Specifically, increasing dried fruit intake by one standard deviation was linked to a 61% reduction in T2D risk.

Dried fruits also contain substantial levels of β-carotene, which is protective against T2D development. They also contain diverse flavonoids associated with improved glucose metabolism and insulin sensitivity. The findings highlighted that dried fruit intake was associated with reduced T2D risk.

Reference: Guan J, Liu T, Yang K, Chen H. Dried fruit intake and lower risk of type 2 diabetes: a two-sample Mendelian randomization study. Nutrition & Metabolism, DOI: 10.1186/s12986-024-00813-z, https://nutritionandmetabolism.biomedcentral.com/articles/10.1186/s12986-024-00813-z