A cohort of 2285 men and 2019 women aged 40–69 and free of diabetes at baseline (1967–1972) was studied. Food consumption during the previous year was estimated using a dietary history interview. The intake of vitamin C, four tocopherols, four tocotrienols and six carotenoids was calculated. During a 23-year follow-up, a total of 164 male and 219 female incident cases of diabetes occurred. Vitamin E intake was significantly associated with a reduced risk of type 2 diabetes. The RR of type 2 diabetes between the extreme quartiles of the intake was 0.69. Intakes of a-tocopherol, g-tocopherol, d-tocopherol and β-tocotrienol were inversely related to a risk of type 2 diabetes. Among single carotenoids, β-cryptoxanthin intake was significantly associated with a reduced risk of type 2 diabetes. No association was evident between intake of vitamin C and type 2 diabetes risk.