The authors found that higher consumption of green leafy vegetables was associated with a 14% reduced risk of developing type 2 diabetes, however there was no reduced risk from “consuming more fruit and vegetables” . What needs to be established here is the glycemic load of different fruits and vegetables. Potatoes are a vegetable and are consumed widely in the UK, however they are high GL vegetables and you would not expect to see a reduced risk of developing type 2 diabetes consuming potatoes. The same could be said for eating any other moderate to high GL fruit and vegetables. What was established though was that consuming low GL vegetables (green leafy vegetables are invariably always low GL) did reduce risk.
Take home point – consume low GL fruit and vegetables rather then moderate to high GL vegetables.
