In a study in Archives of Internal Medicine, researchers measured Vitamin C levels in study volunteers and then tracked them for 12 years.

The result? Those with the highest levels were 62 percent less likely than those with the lowest to develop diabetes.

The vitamin may prevent the build-up of free radicals, which damage cells in a way that interferes with glucose metabolism and can cause diabetes, says lead study author Dr Nita Forouhi of the UK Institute of Metabolic Science.

Women with the highest levels ate an average of 6.5 servings of fruits and veggies per day.

So stock up on C sources like pawpaw, strawberries, oranges, spanspek, red pepper and broccoli.