Those who drink less than 0.5 litres of water a day are significantly more likely to develop hyperglycaemia (high blood sugar) according to the results of a French study published in the journal Diabetes Care last month.

The research, led by Ronan Roussel, Professor of Medicine at the Hospital Bichat in Paris, involved 3,615 adults who were followed for 9 years. Over the course of the study there were 565 new cases of hyperglycaemia which was defined as either a fasting glucose level over 6.1 mmol/L or the commencement of treatment for diabetes.

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Two studies, both published in July of this year, have linked high consumption of heme iron (the form of iron found in animal products) with an increased risk of developing gestational diabetes.

The first study was conducted by researchers from the Center for Perinatal Studies at the Swedish Medical Center in Washington, USA, and involved the study of 3,158 pregnant women who were followed over the course of their pregnancy. During the study, 158 of the women developed gestational diabetes.

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Pectin is a substance found in the cell walls of land-based plants. Pectin combines with water to produce a thick, gel like substance, making it useful as a setting agent in jams and marmalades. Pectin has gained some popularity as a health food due to its ability to lower cholesterol levels. Interestingly, pectin has also shown promise as a potential aid to diabetics as several scientific studies have found improvements in glucose control following pectin supplementation.

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Despite being the most popular vegetable in the United States, potatoes have fallen out of favour somewhat with nutritionists over the last few decades due to a relatively low nutrient density and high levels of quickly absorbed carbohydrates. Many diabetics avoid potatoes altogether for fear of exacerbating their condition. Fortunately the news is not all bad when it comes to diabetes and potatoes and most diabetics can include a modest level of potatoes in their diet.

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According to a study published in the journal Diabetes Care in 2003, cinnamon may be quite effective at reducing blood sugar levels in diabetic patients, reducing the need for diabetes medication.

The study, conducted by Pakistani researchers, involved 30 diabetic men and 30 diabetic women who were divided into six groups. The first three groups consumed 1, 3 or 6 grams of cinnamon per day in the form of a cinnamon supplement while the final three groups received placebos.

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A Mediterranean style diet that is high in fruit, nuts, legumes, and whole grains may reduce an individuals risk of developing type-2 diabetes by more than 80% according to new research published in May this year.

The study, conducted by Spanish researchers and published in the British Medical Journal, followed 13,380 Spanish university graduates for an average of 4.4 years. The graduates adherence to a Mediterranean diet was calculated by giving each participant a score of zero or one for their consumption of nine components of a Mediterranean diet.

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Evidence from several large studies suggests that vegetarians may be more than 50% less likely to develop type-2 diabetes compared to those who consume meat on a regular basis.

One of the largest studies on the link between a vegetarian diet and diabetes came from a study of 25,698 seventh day adventists in 1960 over a 21 year study period. The study was published in the American Journal of Public Health in 1985.

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People who consume nuts at least five times a week may be almost half as likely to develop type-2 diabetes as infrequent nut eaters according to the results of a recent study.

The study was published in The Journal of the American Medical Association in November 2002 by American researchers at the Department of Nutrition at the Harvard School of Public Health. The authors analyzed data on 83,818 women which was collected from the Nurses Health Study (NHS) over a 16 year period from 1980 to 1996.

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A recent study has found that eating dairy products such as cheese, milk, butter, and yogurt can reduce an individuals risk of developing type-2 diabetes by as much as 31%. The study, published in the journal Diabetes Care in 2006, involved following 37,183 healthy middle-aged women for an average of 10 years. The women were asked to complete questionnaires on how frequently they consumed 130 common food products.

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Consumption of coffee may be associated with a reduction in type-2 diabetes risk according to a study published in the June 2006 edition of the journal Archives of Internal Medicine.

The researchers used data from the Iowa Women’s Health Study which was conducted between 1986 and 1997 and involved 28,812 post menopausal women.

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Regular red and processed meat consumption of more than 5 servings a week is a significant risk factor for the development of type-2 diabetes according to several research studies.

One of the largest studies on the link between meat consumption and diabetes risk was published in the journal Diabetes Care in 2004. It involved the study of 37,309 initially healthy women aged over 45 who completed a food questionnaire in 1993 and were then followed for an average of 8.8 years.

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Fresh fruit and green leafy vegetables such as spinach, silver-beet, and lettuce reduce the risk of developing type-2 diabetes according to a new study published in the journal Diabetes Care. The same study also found that drinking large amounts of fruit juice may increase diabetes risk.

The researchers analyzed data from 71,346 healthy female nurses between the ages of 38 and 63 over an 18 year period between 1984 and 2002. Over the study period, 4,529 new cases of type-2 diabetes were diagnosed.

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A 12-year study on the effects of alcohol on diabetes has found that consumption of alcohol may reduce the risk of developing type-2 diabetes by more than a third. The reduction in diabetes risk was apparent even at relatively high levels of alcohol consumption (more than 28 standard drinks a week).

The researchers used data from 46,892 male health professionals who were sent questionnaires every two years for the 12 year study period.

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Low-carbohydrate diets high in plant based protein and fat may be better than traditional low fat, high carbohydrate diets at reducing the risk of diabetes according to a new study published in the February 2008 edition of The American Journal of Clinical Nutrition.

The researchers used data from the Nurses’ Health Study which followed more than 85,000 women over a 20 year period. The researchers examined the association between the percentage of energy intake from carbohydrates and the probability of developing diabetes.

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Diabetics often ask whether it is safe for them to eat large quantities of fruit. Many diabetic patients avoid eating fruit because they are worried that the high sugar content found in most fruits will worsen their condition. Fortunately, there are many fruits a diabetic can enjoy which do not significantly affect blood glucose levels, in fact certain fruits may actually improve glucose control and insulin sensitivity over time.

Good Fruits For Diabetics

Fiber rich foods are generally safe for diabetics to eat because they tend to have a lower glycemic index (GI) and therefore do not spike blood sugar levels to the same extent as high GI foods. This is because fiber slows down the absorption of sugar into the blood stream. Fiber rich fruits tend to be fruits with edible skins and seeds as it is these parts of the fruit that are highest in fiber.

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Typical staples of a western diet such as diet soft drinks, red meats, and fried foods can lead to a condition called metabolic syndrome which can significantly increase your risk of developing diabetes and heart disease according to a recent study.

The study, funded by the National Heart, Lung, and Blood Institute found that as little as two servings of red or processed meat a day and one diet soft drink increases an individuals risk of developing metabolic syndrome by more than a quarter.

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