Eating green vegetables 'reduces risk of diabetes'
Friday 20 August 2010
Eating green leafy vegetables could help cut the risk of Type 2 diabetes, research suggests.
Broccoli, kale, spinach, sprouts and cabbage can reduce the risk by 14 per cent when eaten daily. The vegetables are rich in antioxidants and magnesium, which has been linked to lower levels of diabetes.
Researchers at 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, including one of 80g.
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