New research presented at the annual meeting of the European Association for the Study of Diabetes (EASD) in Madrid (September 9-13, 2024) suggests that dietary choices in childhood could influence the risk of developing Type 1 diabetes (T1D). According to the study, consuming fruit, oats, and rye may be linked to a higher risk of T1D, while eating berries seems to lower the risk.
The Nature of Type 1 Diabetes
Type 1 diabetes is an autoimmune disease where the immune system mistakenly attacks and destroys insulin-producing cells in the pancreas. This leads to insufficient insulin production and poor regulation of blood sugar levels. The precise cause of this immune response remains unclear, though it is thought to involve a combination of genetic predisposition and environmental factors, such as viruses or certain foods.
The prevalence of T1D is increasing globally, with projections indicating that the number of cases will double from 8.4 million in 2021 to 17.4 million by 2040. Finland has the highest incidence of T1D, with 52.2 cases per 100,000 children under 15 years old—an increase of more than fivefold since the 1950s.
Research Overview
The study, led by Professor Suvi Virtanen of the Finnish Institute for Health and Welfare, aimed to identify dietary factors that might influence the development of T1D. The researchers tracked 5,674 children (3,010 boys and 2,664 girls) with a genetic predisposition to T1D from birth until age six. Parents provided detailed food records from the age of three months to six years.
By the age of six, 94 children had developed T1D, and 206 had developed islet autoimmunity, placing them at high risk for T1D in the near future. The study explored how various foods impacted the likelihood of developing these conditions.
Key Findings
The study found that higher consumption of fruit, oats, and rye was associated with an increased risk of developing T1D. Conversely, consumption of berries—including strawberries, blueberries, lingonberries, raspberries, and blackcurrants—appeared to offer protective benefits against T1D. Children who ate more berries were less likely to develop T1D.
Professor Virtanen suggested that berries’ high polyphenol content might help reduce inflammation associated with T1D. Berries may also be less likely to contain harmful substances like pesticides, which could be present in other fruits.
Other dietary factors associated with an increased risk of islet autoimmunity included oats, bananas, fermented dairy products (such as yogurt), and wheat. In contrast, cruciferous vegetables, such as broccoli, cauliflower, and cabbage, were linked to a decreased risk of islet autoimmunity.
Implications and Future Research
The study’s findings underscore the importance of identifying specific dietary factors that contribute to the risk of T1D. However, it is premature to make dietary recommendations based solely on these results. Professor Virtanen emphasized that while some of the foods linked to increased T1D risk are commonly considered part of a healthy diet, further research is needed to replicate these findings and confirm their implications.
“The goal is to determine whether certain protective or harmful factors in foods are responsible for these associations,” said Professor Virtanen. “If specific protective factors in berries are identified, they could potentially be used to develop strategies for preventing T1D.”
Until further evidence is available, it is important to approach these findings with caution and avoid making drastic dietary changes based on preliminary research.
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