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Association Between Okinawan Vegetables Consumption and Risk of Type 2 Diabetes in Japanese Communities: The JPHC
Junpei Yamamoto1, Junko Ishihara1, Ayaka Kotemori2
1School of Life and Environmental Science, Department of Food and Life Science, Azabu University.
Background:
Some Okinawan vegetables have been reported to have anti-diabetic activity; however, no prospective cohort study has clarified whether consumption of Okinawan vegetables is associated with a risk of type 2 diabetes. This study aimed to determine the association between consumption of Okinawan vegetables and risk of type 2 diabetes through a large-scale, population-based, prospective study in Japan.
Methods:
We examined 10,732 participants (4,714 men and 6,018 women) aged 45-74 years who resided in Okinawa. Participants were asked to answer a 147-item food frequency questionnaire. We calculated the overall amount of Okinawan vegetables consumed and the amount of seven specific kinds of Okinawan vegetables consumed. The odds ratios (ORs) for self-reported type 2 diabetes during 5 years of follow-up were estimated via multivariate logistic regression analysis.
Results:
During the 5-year period, 216 new cases (123 men and 93 women) of type 2 diabetes were reported. Comparing the highest tertile to the lowest tertile of intake, the overall amount of Okinawan vegetables consumed was not associated with risk of type 2 diabetes in men (OR 1.22; 95% confidence interval [CI], 0.74-2.01, P-trend = 0.53) or in women (OR 0.96; 95% CI, 0.57-1.62, P-trend = 0.89). The consumption of seven specific kinds of Okinawan vegetables was also not associated with the risk of type 2 diabetes.
Conclusions:
The consumption of total Okinawan vegetables was not associated with the risk of type 2 diabetes.
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