A new study conducted by researchers at the University of Minnesota draws links between diabetes, flavonoids and alcohol .
The study, which involved a group of over 35,000 women post-menopause investigated diet and incidence of diabetes, as reported over the last decade. The researchers, whose study is published in the Journal of Nutrition, then used statistics to calculate how strongly different foods posed a hazard.
Once they had adjusted the figures, the experts found that flavonoid-rich food alone was not associated with the risk of diabetes. However, and perhaps surprisingly, women who drank red wine more than once a week were found to have less chance of developing diabetes compared to those who didn’t drink red wine at all.
The researchers investigated further and found that white wine, beer and liquor also protected people who ingested them, leading them to conclude that the protective affects come from nonflavonoid constituents that are shared by all alcoholic drinks .