Wine cuts disease risk
WOMEN are less likely to develop diabetes if they indulge in moderate amounts of red wine and dark chocolate.
A study of 64,000 women found those who consumed more antioxidants slashed their chances of getting the disease by 27 per cent.
Researchers found 15 per cent of the antioxidants participants consumed came from alcohol – principally red wine – although they are also common in dark chocolate, tea, fresh fruit and vegetables. Researchers in France followed the women over 15 years.
The study, published in the Diabetologia journal, concludes compounds in wine outweigh the damage of alcohol.