02 September 2010
Increasing consumption of green leafy vegetables may reduce the risk of developing type-2 diabetes, according to a new UK meta-analysis.
The meta-analysis included six observational studies with a total of 223,512 people, aged from 25 to 70, measuring the intake of fruit and/or vegetables as well as data on the incidence of type 2 diabetes (1). While no significant benefits of increasing the consumption of vegetables, fruit, or fruit and vegetables combined were shown, a greater intake of green leafy vegetables was associated with a 14 percent lower risk of type-2 diabetes. The researchers suggest that the benefits of the vegetables may be linked to their content of antioxidants, such as beta-carotene and vitamin C, and magnesium.
Experts concluded that the results support the growing body of evidence that lifestyle modification is an important factor in the prevention of type 2 diabetes. Further investigations are needed to understand the mechanisms involved in the proposed relation between green leafy vegetables and diabetes risk. Green leafy vegetables, such as spinach, kale and broccoli, should be incorporated into the diet as one of the five recommended portions of fruit and vegetables a day.
20 January 2014
A new study from China has found that the blood vitamin D concentration may help to predict the risk of short-term disability and death in people who have suffered an acute ischemic stroke.
15 March 2010
Daily supplements of vitamin D and calcium may not reduce the risk of fracture in postmenopausal women, says a new study.
27 January 2012
The Department of Health in the UK has asked the Scientific Advisory Committee on Nutrition to review the issue of current dietary recommendations on vitamin D as young children and some adults are not getting enough of the vitamin.
