
Dr. Atul Butte, an associate professor at Stanford
and his colleagues found give major environmental factors associated with
diabetes. All five factors included levels of beta-carotene (precursor to
vitamin A) and a form of vitamin E. In addition, they study individuals with
different combinations of 18 of the major genetic variants linked to diabetes.
It was speculated if the genetic variants linked to certain DNA pattern that
can be connected to specific nutrient levels that linked to diabetes. It was
concluded the presence of high or low levels of certain nutrients make the body
less efficient in processing glucose.
A gene variant called SLC30A4, which code protein in
the pancreas that is involved in the production of insulin. Beta carotene,
commonly found in carrots interact with the gene and influence risk for Type 2
diabetes. On the other hand, higher beta carotene levels was found to protect
against diabetes and improve production of insulin. Dr. Atul Butte argues, “What
the findings suggest is that if you have a genetic marker now or a
predisposition for Type 2 diabetes, all you really need to do is increase the
number of carrots you eat to increase your beta carotene, and maybe you can
compensate for having that spot in your genome.” There are still further
studies needed to confirm that beta carotene levels will offset the effects of
diabetes genetic variants.
Article: http://healthland.time.com/2013/01/23/can-carrots-reduce-the-effect-of-diabetes-causing-genes/
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