1. Carotenoids, found in foods such as carrots, red and yellow bell peppers, apricots, collards, acorn squash, sweet potatoes, spinach, and corn, seem to protect against the development of type 2 diabetes (Diabetes Care, 2004, vol. 27, no. 2).

2. Chromium, a mineral found in broccoli, whole grains, shellfish, mushrooms, and brewer’s yeast, enhances the action of insulin, the hormone that transports glucose to the cells.

3. Vitamin D deficiency can increase the risk of insulin resistance, a precursor to type 2 diabetes (American Journal of Clinical Nutrition, 2004, vol. 79, no. 5). Exposure to sunlight is the most efficient way to get vitamin D. It is also added to some cow and soy milks, and you can get some vitamin D from fatty fish, such as salmon, tuna, mackerel, and sardines.

4. Vitamin E, an antioxidant, can reduce type 2 diabetes risk (Diabetes Care, 2004, vol. 27, no. 2). Vitamin E–packed foods include broccoli, avocados, almonds, Brazil nuts, peanuts, and sunflower seeds.

Note: Consult your health care provider for doses and safety information.