Could changing what we eat lower the chances of developing type 2 diabetes? Studies presented at Nutrition 2019 will examine how consuming certain foods, vitamins and even the order in which we eat can affect blood sugar levels and risk of developing 2 diabetes. Nutrition 2019 is being held June 8-11, 2019 at the Baltimore Convention Center. In a study of 2,717 young adults in the US with long-term follow-up, people who increased the amount of fruits, vegetables, whole grains, nuts and vegetable oils in their diet over 20 years had a 60 percent lower risk of type 2 diabetes compared to those with a small decrease in plant foods. The findings suggest that long-term shifts toward a more plant-centered diet could help prevent diabetes. Yuni Choi, PhD candidate, University of Minnesota-Twin Cities, will present this research on Tuesday, June 11, from 11 - 11:15 a.m. in the Baltimore Convention Center, Ballroom IV. The presentation is titled “Life Course Change Towards a Plant-Centered Diet and Incidence of Type 2 Diabetes: The Coronary Artery Risk Development in Young Adults (CARDIA) Study” (https://www.eventscribe.com/2019/ASN/fsPopup.asp?Mode=presInfo&PresentationID=545036). Findings from a second study examining three large cohorts of US health professionals suggest that people with higher intakes of vitamins B2 and B6 from food or supplements have a lower risk for type 2 diabetes. The study, which included more than 200,000 people, also revealed that consuming higher levels of vitamin B12 from foods was associated with a higher type 2 diabetes risk, which may be due to consumption of animal products. Kim V. E. Braun, PhD, Erasmus University Medical Center, presented this research on Sunday, June 9, from 3:15 - 3:30 p.m. in the Baltimore Convention Center.
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