Vegetable, but not potato, is linked to lower risk of type 2 diabetes

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Scientists from the Danish Cancer Society Research Center and elsewhere found that vegetable, but not potatoes, is linked to a lower risk of type 2 diabetes.

The study conducted in Denmark aimed to understand how the intake of vegetables and potatoes can affect the risk of type 2 diabetes (T2D).

T2D is a condition where the body is not able to use insulin properly, leading to high levels of sugar in the blood.

It is a chronic condition that can cause many health problems, including heart disease, nerve damage, and kidney damage.

The study used data from over 54,000 participants who were part of the Danish Diet, Cancer, and Health cohort.

The participants were followed up for more than 16 years, and during this period, more than 7,000 cases of T2D were recorded.

The researchers looked at the number of total vegetables, different types of vegetables, and potatoes that the participants ate, and how these affected their BMI and risk of developing T2D.

They found that people who ate more vegetables had a lower risk of developing T2D.

Specifically, those who ate the most vegetables (about 319 grams per day) had a 21% lower risk of T2D than those who ate the least vegetables (about 67 grams per day).

Interestingly, the researchers found that potatoes did not seem to have the same effect as vegetables when it came to reducing the risk of T2D.

People who ate the most potatoes had a slightly higher risk of T2D than those who ate the least, although this was only true if the participants were not eating an overall healthy diet.

The researchers also looked at different types of vegetables and found that green leafy and cruciferous vegetables, like broccoli and kale, were particularly helpful in reducing the risk of T2D.

These types of vegetables contain high levels of nutrients and fiber, which can help to regulate blood sugar levels and reduce inflammation.

The researchers also found that eating more vegetables could help lower a person’s BMI, which is a measure of body fat based on height and weight.

This is important because being overweight or obese is a major risk factor for developing T2D. By eating more vegetables, people can help maintain a healthy weight and reduce their risk of T2D.

In summary, the study showed that eating more vegetables, especially green leafy and cruciferous vegetables, can help reduce the risk of developing type 2 diabetes.

The study also suggests that potatoes may not have the same effect as vegetables unless they are part of an overall healthy diet.

Finally, the study highlights the importance of maintaining a healthy BMI by incorporating more vegetables into one’s diet.

The research was published in Diabetes Care and was conducted by Pratik Pokharel et al.

If you care about diabetes, please read studies that pomace olive oil could help lower blood cholesterol, and honey could help control blood sugar.

For more health information, please see recent studies that blueberries strongly benefit people with metabolic syndrome, and results showing Vitamin D may reduce dangerous complications in type 2 diabetes.

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