The Singapore Chinese Health Study looked at the effects of diet, environment and genetics on the development of cancer and chronic disease in Singapore. Over 63,000 Chinese individuals (45-74 years) were enrolled in the study between 1993 and 1998. Follow-up interviews were conducted into 2010.
In comparing 5,200 cases, researchers found neither total vegetables or leafy green vegetable consumption was associated with a significantly reduced risk of developing Type 2 diabetes.
“It seems there are no specific benefits of eating leafy green vegetables for Type 2 diabetes risk,” says Dr. Rob M. van Dam, of the National University of Singapore. “However, eating vegetables, including green leafy ones, lowers blood pressure and seems to lower the risk of heart disease and stroke and is therefore advisable for other health reasons,” he told dLife.
The researchers concluded that the consumption of green leafy vegetables is not linked to a reduced risk of developing type 2 diabetes. However, Van Dam said that since people with Type 2 diabetes have a high risk of cardiovascular diseases, eating green leafy vegetables is likely to be beneficial for that reason.
