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The changes in economic growth, population and living standards have made major changes in food production, processing and distribution systems and have increased the accessibility of unhealthy foods. Increased availability of prepared foods contributed to unhealthy diets with high calorie content; large portion sizes, large quantities of processed meat, refined cereal products, high added sweetened sugary drinks, and unhealthy oils have been included in our daily diets. For this reason, in this review; determining food-borne factor that causes diabetes, the importance of fruit and vegetable consumption was studied in patients with diabetes. Because of the functional aspects of many components and compounds that have fruits and vegetables has a certain protective effect of diabetes on the development. Fiber, potassium, folate, antioxidant ingredients (C, E vitamins, carotenoids), along with low glycemic load and potential for weight management, have the potential to reduce diabetes risk. In other components such as minerals and phytochemicals found in fruits and vegetables, they play a role in preventing chronic diseases. Although there is no association between total fruit and vegetable consumption and diabetes risk, it is suggested that the increased intake of green leafy vegetables reduces the risk of diabetes and the consumption of specific fruits such as blueberries, grapes and apples and the findings of prospective cohort studies suggest that the risk of diabetes is lower in individuals consuming these fruits. The phytochemicals contained in grapes such as saskatoon grape, aronia, gilaburu, autumn olive which belong to USA, as …