99 [95% CI 0.94 -- 1.05]) for a total increase of three servings of fruits and vegetables together. However, the Multivariate Hazard ratio for an increase of three servings of fruits alone was (0.82 [0.72 -- 0.94]) suggesting a positive protective effect of consuming whole fruits. Also the hazard ratio indicated an inverse relation with a one serving increase in consumption of green leafy vegetables HR (0.91 [0.84 -- 0.98]). However, the study results showed a positive relation between consumption of fruit juices and the risk for developing T2D as indicated by the higher hazard ratio (1.18 [1.10 -- 1.26]).

This study clearly suggests that consumption of green leafy vegetables and whole fruits have a protective effect against diabetes while intake of fruit juices carry a greater risk of developing T2D. One of the main drawbacks of the study include the fact that the FFQ used is relatively old (never...
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