In a study from the Danish Cancer Society Research Center, scientists found that vegetable intake is associated with a reduced risk for type 2 diabetes, while potato intake does not increase risk after accounting for the underlying dietary pattern.
They examined associations between exposure to vegetables/potatoes and incident type 2 diabetes and quantified mediation by body mass index (BMI).
The team found a total of 7,695 cases of type 2 diabetes during a follow-up of 16.3 years among 54,793 participants in the Danish Diet, Cancer, and Health cohort.
Compared with those with the lowest vegetable intake, participants with the highest intake had a 0.35 kg/m2 lower BMI and a 21%lower risk for type 2 diabetes.
The team also found about 21 percent of the association between vegetable intake and incident type 2 diabetes was mediated by baseline BMI.
Participants with the highest versus the lowest potato intake had a 9% higher risk for type 2 diabetes. But after accounting for underlying dietary patterns, no association was found.
The team also found a higher intake of green leafy and cruciferous vegetables was strongly associated with a reduced risk for type 2 diabetes.
They say the finding that vegetables lower diabetes risk is crucial for public health recommendations, and people shouldn’t ignore it.
Regarding potatoes, researchers can’t say they have a benefit in terms of type 2 diabetes, but they also aren’t bad if prepared in a healthy way.
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The study was conducted by Pratik Pokharel et al and published in Diabetes Care.
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