Wedick, NicolePan, AnAedín CassidyRimm, Eric Bruce::0ab2926c8242f35e5a982e3cf59f4987::600Sampson, LauraRosner, BernardWillett, WalterHu, FrankSun, Qivan Dam, Rob M.2019-08-262012Wedick, Nicole M, An Pan, Aedín Cassidy, Eric B Rimm, Laura Sampson, Bernard Rosner, Walter Willett, Frank B Hu, Qi Sun, and Rob M van Dam. 2012. “Dietary Flavonoid Intakes and Risk of Type 2 Diabetes in US Men and Women.” The American Journal of Clinical Nutrition 95 (4): 925–33. https://doi.org/10.3945/ajcn.111.028894.0002-91651938-3207http://nrs.harvard.edu/urn-3:HUL.InstRepos:41249164Background: Data from mechanistic studies support a beneficial effect of specific flavonoids on insulin sensitivity. However, few studies have evaluated the relation between intakes of different flavonoid subclasses and type 2 diabetes. Objective: The objective was to evaluate whether dietary intakes of major flavonoid subclasses (ie, flavonols, flavones, flavanones, flavan-3-ols, and anthocyanins) are associated with the risk of type 2 diabetes in US adults. Design: We followed up a total of 70,359 women in the Nurses' Health Study (NHS; 1984-2008), 89,201 women in the NHS II (1991-2007), and 41,334 men in the Health Professionals Follow-Up Study (1986-2006) who were free of diabetes, cardiovascular disease, and cancer at baseline. Results: During 3,645,585 person-years of follow-up, we documented 12,611 incident cases of type 2 diabetes. Higher intakes of anthocyanins were significantly associated with a lower risk of type 2 diabetes (pooled HR for the 3 cohorts from a comparison of extreme quintiles: 0.85; 95% CI: 0.80, 0.91; P-trend < 0.001) after multivariate adjustment for age, BMI, and lifestyle and dietary factors. Consumption of anthocyanin-rich foods, particularly blueberries (pooled HR: 0.77 from a comparison of >= 2 servings/wk with <1 serving/mo; 95% CI: 0.68, 0.87; P-trend < 0.001) and apples/pears (pooled HR: 0.77 from a comparison of >= 5 servings/wk with <1 serving/mo; 95% CI: 0.65, 0.83; P-trend < 0.001), was also associated with a lower risk of type 2 diabetes. No significant associations were found for total flavonoid intake or other flavonoid subclasses. Conclusion: A higher consumption of anthocyanins and anthocyanin-rich fruit was associated with a lower risk of type 2 diabetes. Am J Clin Nutr 2012;95:925-33.en-USJournal Article2019-08-2610.3945/ajcn.111.028894