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Dietary patterns and diabetes incidence in the Melbourne Collaborative Cohort Study.

Consuming large quantities of cooked and salad vegetables may lower type 2 diabetes risk.

This study investigated the relationship between dietary patterns and type 2 diabetes risk. Researchers analyzed the diets of 36787 adults recruited from the Melbourne Collaborative Cohort Study for 4 years.

Researchers observed that high consumption of cooked and salad vegetables decreased type 2 diabetes risk. On the other hand, high intakes of meat and fatty foods were found to increase the risk of developing type 2 diabetes. Diets rich in salads, vegetables, legumes, and olive oil but devoid of tea, margarine, and sweet bakery items were not linked to type 2 diabetes development in this study. The findings of this study show that ingestion of meat and fatty foods may promote the development of type 2 diabetes.

Note: Other studies have linked olive oil, and other processed fats with the an increased risk of type 2 diabetes. 

Research Summary Information

  • 2007
  • Hodge AM, English DR, O'Dea K, Giles GG.
  • Cancer Epidemiology Centre, The Cancer Council Victoria, 1 Rathdowne Street, Carlton, Victoria 3053, Australia. alison.hodge@cancervic.org.au
  • Yes, Free full text of study was found:
  • Yes. Source of funding disclosure found
  • This study was funded by National Health and Medical Research Council grants 209057 and 126403 and was further supported by infrastructure provided by The Cancer Council Victoria.
  • No. Potential conflicts disclosure not found
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