Vegetable consumption has been associated with the improvement of diabetes due to benefits offered by the bioactive compounds comprising them including dietary fiber, resistant starch, antioxidant vitamins, phytochemicals (polyphenols, tannins, and others) and minerals [38,39,40], which may explain why the group reporting taking insulin selected a higher percentage of their calories from vegetables compared with those who do not have diabetes. This evidence concerns the gene INS and diabetes mellitus.