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Baltimore (June 8, 2019) – Could changing our diet reduce the risk of developing type 2 diabetes? The studies presented at Nutrition 2019 will examine how the consumption of certain foods, vitamins and even the order in which we eat can affect blood sugar levels and the risk of developing diabetes 2.
Nutrition 2019 will be held June 8-11, 2019 at the Baltimore Convention Center. Contact the media team for more information or to get a free pbad to attend the meeting.
What and how we eat influence the risk of diabetes
Fewer new cases of diabetes seen among people who consume more plant-based foods
In the United States, in a study of 2,717 young adults enjoying a long-term follow-up, people who increased the amount of fruits, vegetables, whole grains, nuts and vegetable oils on their diet for 20 years had 60% less risk of type 2 diabetes compared to those with a slight decrease in plant foods. The results suggest that long-term changes to a more plant-centered diet may help prevent diabetes. Yuni Choi, University of Minnesota-Twin Cities, will present this research on Tuesday, June 11 from 11:00 am to 11:15 am at the Baltimore Convention Center, Ballroom IV (summary).
Extensive study highlights the importance of vitamins B2 and B6
The results of a study of three large cohorts of US health care professionals suggest that people with high vitamin B2 and B6 intake from foods or supplements have a lower risk of type 2 diabetes. 39, a study that included more than 200,000 people, also found that higher consumption of vitamin B12 in foods was badociated with a higher risk of type 2 diabetes, which could be due to the consumption of products of animal origin. Kim V. E. Braun from the Erasmus University Medical Center will present this research on Sunday 9 June from 15.15 to 15.30. at Baltimore Convention Center, Room 319/320 (summary).
The food order can affect blood sugar
A new study reveals that changing the order in which foods are eaten could reduce peak blood sugar levels after meals. The researchers found that eating rice, then vegetables and meat resulted in a significant increase in blood glucose after being consumed, compared to other sequences. The results suggest a simple but effective way to reduce blood sugar after eating, which could prevent the transition from prediabetes to diabetes. Christiani Henry, of the Singapore Institute of Clinical Sciences, will present this research on Saturday, June 8, from noon to 1 pm at the Baltimore Convention Center, Halls A-B (Poster 56) (summary).
The interaction of genes and food
Coffee can reduce risk, especially for people with a variant of the gene
A study of more than 4,000 Koreans adds that coffee consumption can reduce the risk of developing type 2 diabetes and reveals that a genetic factor might be involved. The researchers found that Korean men and women drinking at least one cup of black coffee a day were less likely to develop prediabetes or type 2 diabetes than those who did not drink coffee. The correlation between coffee consumption and reduced risk of type 2 diabetes was highest among Koreans, with genetic variation known as rs2074356, which has recently been correlated with usual coffee consumption. An Na Kim, Seoul National University, will present this research on behalf of Taiyue Jin on Monday, June 10 from 1:45 pm to 2:45 pm. at the Baltimore Convention Center, Halls A-B (Poster 502) (summary).
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This release may include updated figures or data different from those in the abstract submitted to Nutrition 2019.
Please note that abstracts submitted to Nutrition 2019 have been evaluated and selected by a panel of experts, but that they have not generally been subject to the same peer review process as the one required for publication in a scientific journal. As such, the results presented should be considered preliminary until a peer-reviewed publication is available.
About 2019 Nutrition
Nutrition 2019 is the annual meeting of the American Society for Nutrition which is held from June 8 to 11, 2019 at the Baltimore Convention Center. It's the national gathering place for more than 3,600 researchers, practitioners and other renowned professionals to announce exciting research results and explore their implications for practice and policy. Scientific symposia focus on the latest advances in cellular and physiological nutrition and metabolism, clinical and translational nutrition, public and global health, population science, and science and food systems. http: // www.
About the American Society for Nutrition (ASN)
ASN is the leading professional organization of nutrition researchers and clinicians in the world. Founded in 1928, the company brings together leading nutrition researchers, health practitioners, policy makers, and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and offers educational and professional development opportunities to advance nutrition research, practice and education. http: // www.
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