Leafy veg can cut risk of type 2 diabetes
Source: Agencies |
August 22, 2010, Sunday
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Print Edition
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EATING more green leafy vegetables can significantly cut the risk of developing diabetes, according to the latest research.
British researchers reviewed six earlier studies on links between diabetes and the consumption of fruit and vegetables and found eating an extra serving a day of vegetables such as spinach, cabbage and broccoli reduced adults' risk of getting type 2 diabetes by 14 percent.
The findings don't prove that the veggies themselves prevent type 2 diabetes, which is often linked to poor diet and lack of exercise and is reaching epidemic levels as obesity rates rise.
Healthier diet
People who eat more green leafy vegetables may also have a healthier diet overall, exercise more, or may be better off financially and any of those factors could affect how likely they are to get diabetes.
But "the data suggest that green leafy vegetables are key," said researcher Patrice Carter of the diabetes research unit at Leicester University.
The review, published in the British Medical Journal, looked at six studies which covered more than 200,000 people between 30 and 74 years old in the United States, China and Finland.
"Fruit and vegetables are all good, but the data significantly show that green leafy vegetables are particularly interesting, so further investigation is warranted," Carter said.
Green leafy vegetables contain antioxidants, magnesium and omega 3 fatty acids -- all of which have been shown to have health benefits, she added.
Each of the studies that Carter and her colleagues analyzed followed a group of adults over periods up to 23 years, recording how many servings of fruit and vegetables each participant ate on a daily basis then examining who was diagnosed with type 2 diabetes.
The researchers found no significant difference in diabetes risk with higher intake of vegetables in general, fruit in general or combinations of vegetables and fruit.
Green leafy vegetables stood out, however, with an increase of 1.15 servings a day producing a 14 percent decrease in an individual's risk of developing diabetes.
Type 2 diabetes is caused by the body's inability to adequately use insulin, a hormone produced by the pancreas, to regulate levels of glucose produced from food. Uncontrolled, the sugar levels rise and can damage the eyes, kidneys, nerves, heart and major arteries.
An estimated 180 million people worldwide have diabetes. The costs of caring for those with the disease are soaring in wealthy nations and becoming an increasing burden in developing countries.
British researchers reviewed six earlier studies on links between diabetes and the consumption of fruit and vegetables and found eating an extra serving a day of vegetables such as spinach, cabbage and broccoli reduced adults' risk of getting type 2 diabetes by 14 percent.
The findings don't prove that the veggies themselves prevent type 2 diabetes, which is often linked to poor diet and lack of exercise and is reaching epidemic levels as obesity rates rise.
Healthier diet
People who eat more green leafy vegetables may also have a healthier diet overall, exercise more, or may be better off financially and any of those factors could affect how likely they are to get diabetes.
But "the data suggest that green leafy vegetables are key," said researcher Patrice Carter of the diabetes research unit at Leicester University.
The review, published in the British Medical Journal, looked at six studies which covered more than 200,000 people between 30 and 74 years old in the United States, China and Finland.
"Fruit and vegetables are all good, but the data significantly show that green leafy vegetables are particularly interesting, so further investigation is warranted," Carter said.
Green leafy vegetables contain antioxidants, magnesium and omega 3 fatty acids -- all of which have been shown to have health benefits, she added.
Each of the studies that Carter and her colleagues analyzed followed a group of adults over periods up to 23 years, recording how many servings of fruit and vegetables each participant ate on a daily basis then examining who was diagnosed with type 2 diabetes.
The researchers found no significant difference in diabetes risk with higher intake of vegetables in general, fruit in general or combinations of vegetables and fruit.
Green leafy vegetables stood out, however, with an increase of 1.15 servings a day producing a 14 percent decrease in an individual's risk of developing diabetes.
Type 2 diabetes is caused by the body's inability to adequately use insulin, a hormone produced by the pancreas, to regulate levels of glucose produced from food. Uncontrolled, the sugar levels rise and can damage the eyes, kidneys, nerves, heart and major arteries.
An estimated 180 million people worldwide have diabetes. The costs of caring for those with the disease are soaring in wealthy nations and becoming an increasing burden in developing countries.
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