People with more vitamin C in their blood — which comes from eating fruits and vegetables — are less likely to get type 2 diabetes, even after accounting for other healthy habits.

Scientific Claim

Higher plasma concentrations of vitamin C are associated with a 18% lower risk of developing type 2 diabetes per standard deviation increase in a diverse European population, suggesting that objective biomarkers of fruit and vegetable intake may reflect protective dietary patterns.

Original Statement

“In a multivariable adjusted model, higher plasma vitamin C was associated with a lower risk of developing type 2 diabetes (hazard ratio per standard deviation 0.82, 95% confidence interval 0.76 to 0.89).”

From study:Unknown Title

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design supports claim

Appropriate Language Strength

association

Can only show association/correlation

Assessment Explanation

The study design is observational and cannot prove causation; the use of 'associated with' correctly reflects the evidence. The hazard ratio and confidence interval are accurately reported.

Evidence from Studies

Supporting (1)

Unknown Title

Cohort Study

Human

People with more vitamin C in their blood — which comes from eating fruits and vegetables — were less likely to get type 2 diabetes, and the more they ate, the lower their risk.

Contradicting (0)

No contradicting evidence found

Source Study

Unknown Title

Score: 59

DOI: 10.1136/bmj.m2194

Similar Assertions

People who eat about 66 grams more fruits and vegetables each day — roughly one extra apple or a cup of carrots — have a 25% lower chance of getting type 2 diabetes, according to blood tests that measure plant nutrients.

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Blood tests for vitamin C and plant pigments stay accurate even after years in storage, making them trustworthy tools to measure how much fruit and vegetables people eat over time.

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