Moderate vitamin E, C, and β-carotene intake reduces type 2 diabetes risk

By Dr. Priyom Bose, Ph.D.Apr 15 2024Reviewed by Benedette Cuffari, M.Sc. In a recent study published in Advances in Nutrition, researchers review the effect of vitamins C and E, as well as β-carotene, on the risk of type 2 diabetes .

In the current review, all relevant information was obtained from Embase, MEDLINE, and the Cochrane Library databases. To investigate the relationships between dietary intake, circulating levels of vitamin C, vitamin E, and β-carotene, and T2D incidence, case-cohort, cohort, nested case-control, and RCT studies were considered. Any study written in languages other than English was not included in the review.

Adherence to specific dietary patterns, such as the Mediterranean diet, positively reduces the risk of T2D. The Mediterranean diet emphasizes increased consumption of fruits, vegetables, olive oil, and fish, as well as minimal intake of highly processed food and meat-based products. Fruits and vegetables are high in antioxidants, such as vitamin E, vitamin C, and β-carotene, which has many positive biological effects.

Several studies have indicated that a high level of dietary antioxidants could alleviate insulin resistance and T2D. Thus, it is important to understand the mechanisms that contribute to the antioxidant properties of each vitamin. Among the reviewed RCT studies, there was not sufficient data indicating that supplementation of these vitamins reduces the risk of T2D. In contrast to vitamin C and β-carotene, vitamin E supplementation exhibited insulin resistance.

Mendelian randomization analyses did not indicate the causal relationship between genetically predicted circulating vitamin E, vitamin C, or β-carotene and T2D manifestation. This finding was also supported by RCT data revealing that supplementation of the these antioxidants did not confer additional benefits in reducing the risks of T2D in healthy adults.

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