Eating leafy green vegetables 'lowers diabetes risk'
Eating more leafy green vegetables can reduce the risk of developing type 2 diabetes, according to a recent study.
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Experts from the University of Leicester examined six existing studies and compared people’s intake of green leafy vegetables.
They found those who consumed more than one serving a day had a lower risk of diabetes than people who barely ate any.
The current UK recommendation is for people to eat five portions of fruit and vegetables a day, with one portion weighing 80g.
“Increasing consumption of green leafy vegetables by one and a half UK portions a day (121.9g) could result in a 14% reduction in the incidence of Type 2 diabetes,” the experts said.
They concluded that eating certain foods could have a protective effect but said studies on vitamin supplements had proved “disappointing”.
Their review failed to find any significant benefit from increasing consumption of vegetables in general, fruit, or fruit and vegetables combined.
The latest study included more than 223,000 people and was published online in the British Medical Journal.
Other Diabetes UK-funded research is being carried out into whether the fermentable carbohydrates found in, for example, asparagus, garlic and chicory can be harnessed to help people lose weight and cut rates of type 2 diabetes.