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Vegetables help lower diabetes risk 2-29-08
(Foodconsumer.org) -- A new study suggests that eating lots of vegetables,
but not fruits may help cut risk of developing type 2 diabetes. It remains
unknown though why eating vegetables was linked to lower risk of the disease
that affects tens of millions of Americans.
The study of 64,191 Chinese women aged 40 to 70 showed that high intake of
vegetables including cruciferous vegetables, green leafy vegetables, yellow
vegetables, allium vegetables, tomatoes, and other vegetables was associated
with a 30 percent lower risk of diabetes compared to those who ate the lowest
amounts.
The results were published in the recent issue of the Journal of Nutrition.
For the study, researchers from the Shanghai Cancer Institute and the Diabetes
Research, Vanderbilt Epidemiology Center and Training Center in Nashville
surveyed the participants' dietary habits using a food frequency questionnaire
at the beginning and the end of the study.
The participants were followed up for 4.6 years during which 1,608 were
diagnosed with type 2 diabetes.
Those who consumed the highest amounts of vegetables (428 grams per day) were 28
percent less likely to develop type 2 diabetes than those who ate the lower
amount (121 grams per day).
Fruits, individually or in total, were not associated with reduced risk of
diabetes.
Early studies found vitamin E and C and beta-carotene may have an impact on the
risk of diabetes, according to the background information in the study report.
But the researchers found even after considering these individual factors
including fibers and magnesium, the inverse correlation still held, meaning
there may be something else responsible for the protective effect.
"Vegetables also contain other compounds such as phytates, lignans, and
isoflavones that might have an additive or synergistic effect on lowering the
risk of type-2 diabetes," the researchers wrote.
The study has its limitations. For one, the food frequency questionnaire might
generate data with sizable errors, a foodconsumer.org suggested. Also the study
period may not be long enough to reveal the long-term effect of vegetables on
the diabetes risk.
Also the whole picture is not clear when it comes how a diet affects the risk of
type 2 diabetes. Other dietary factors such as saturated and trans fats may
increase the risk as studies showed, but the current study did not say anything
about other factors.
In any case, consumers should eat lots of vegetables, particularly green leafy
vegetables to maintain their health naturally.