It’s not just a healthy serve of vegetables in the diet that can reduce the risk of type 2 diabetes and cardiovascular disease — it’s also the type of vegetable, new research reveals.

Edith Cowan University PhD student Emma Connolly investigated whether cruciferous vegetables like broccoli and kale are better for stabilising blood sugar levels than root or squash vegetables like carrots, potatoes and pumpkin.

In a randomised trial, non-diabetic adults with high blood pressure consumed four serves a day of either cruciferous vegetables (broccoli, cabbage, cauliflower, kale) or root and squash vegetables (carrot, potato, pumpkin, sweet potato) with lunch and dinner over two weeks.

Participants wore glucose monitors to allow researchers to continuously track their blood sugar levels.

They

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