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Foods and beverages rich in flavonoids reduce the risk of type 2 diabetes by up to 28%
Last reviewed: 02.07.2025
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A new study published in the journal Nutrition & Diabetes examined the link between a flavonoid-rich diet and the development of type 2 diabetes among a large population in the UK.
It is already known that a diet rich in plant foods reduces the risk of type 2 diabetes. However, plants are rich in various polyphenolic compounds that vary in their bioavailability and bioactivity.
Flavonoids, a category of polyphenolic compounds, are divided into six main subclasses: flavanones, flavones, flavan-3-ols, flavonols, anthocyanins, and isoflavones.
There is some evidence to suggest that increased flavonoid intake may lead to increased insulin sensitivity and improved blood lipid profiles.
An investigation into flavonoid intake and risk of type 2 diabetes
The new study included 113,097 participants from the UK Biobank, a large population-based cohort study that recruited more than 500,000 adults in the UK from 2006 to 2010.
Flavonoid intake in participants was assessed through two or more 24-hour dietary surveys that were analyzed using USDA databases.
Ten flavonoid-rich foods were selected based on average daily intake. The Flavonoid Dietary Score (FDS) was calculated by summing the servings of these ten foods.
Statistical analyses were performed adjusting for potential confounders to assess the association between flavonoid intake and the development of type 2 diabetes.
The study found that higher consumption of flavonoid-rich foods was more common among women, older adults, those who led an active lifestyle, and people with high levels of education.
The average daily intake of flavonoids was 805.7 milligrams. Among flavonoid subclasses, polymers—including proanthocyanidins—and flavan-3-ols were the major contributors, accounting for 67% and 22% of total intake, respectively.
Tea was the main source for these subclasses. Flavones, mainly derived from peppers, contributed the least to total flavonoid intake.
When analyzing the association between flavonoid intake and the risk of developing type 2 diabetes, the study took into account the demographics and lifestyle of the participants.
A higher Flavonoid Dietary Score (FDS)—equivalent to consuming six servings of flavonoid-rich foods per day—was found to be associated with a 28% lower risk of developing type 2 diabetes compared to a lower FDS of one serving per day.
The study found that each additional daily serving of flavonoid-rich foods reduced the risk of diabetes by 6%, with 4 servings of black or green tea per day associated with a 21% lower risk, 1 serving of berries per day associated with a 15% lower risk of diabetes, and 1 serving of apples per day associated with a 12% lower risk.
Flavonoids reduce inflammation, help control blood sugar levels
The analysis identified body mass index (BMI), insulin-like growth factor 1 (IGF-1), C-reactive protein, cystatin C, urate, gamma-glutamyl transferase (GGT), and alanine aminotransferase (ALT) as potential mediators.
The results suggest that a diet rich in flavonoids has positive effects on weight management, glucose metabolism, inflammation, and kidney and liver function, thereby reducing the risk of type 2 diabetes.
Flavonoids, especially anthocyanins, flavan-3-ols and flavonols, enhance insulin secretion and signaling and improve glucose transport and metabolism.
However, the study results may not be applicable to non-European populations, as the study included middle-aged British adults.