A study recently published in the American Journal of Epidemiology concluded that consuming a variety of cooked vegetables, including potatoes, cooked in ways other than frying, was associated with a reduced risk of developing Type 2 diabetes.
Unlike several other long-term studies, which have reported greater weight loss with low GL diets at six months but no differences by 12 months, our data show no significant short-term or long-term differences.
Researchers at the University of Melbourne and the Cancer Council Victoria who worked independently from any food industry sponsors, investigated the association between a variety of dietary patterns and type 2 diabetes in a 4-year prospective study of 36,787 adults.
The results indicated that a dietary pattern characterized by meats and fatty foods was associated with increased diabetes risk while a dietary pattern characterized by a variety of salad and cooked vegetables, including potatoes cooked in ways other than frying, was associated with a decreased risk. Interestingly, when vegetables as a group (excluding potatoes) were examined independently the association with decreased diabetes risk disappeared.
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