Eating a serving and a half of green leafy vegetables, or about an additional 120 grams per day, would reduce the risk of diabetes by 14%. However, eating more fruits and vegetables would have a negligible impact on this disease, suggests the study conducted by the team of Patrice Carter at the University of Leicester in Great Britain. The authors caution that further research is needed before these results can be confirmed. Nevertheless, antioxidant and magnesium content of these green leafy vegetables could play a beneficial role on health.
Type 2 diabetes currently accounts for 90% of diabetes cases worldwide. This disease quickly spread from rich countries to developing countries, along with the global rise of obesity, with a sedentary lifestyle and a diet rich in sugars and fats.
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