Whole-Grain Foods Reduce Risk of Type 2 Diabetes – (10-05-00)By
Whole-Grain Foods Reduce Risk of Type 2 Diabetes
Do you sometimes wonder how much money is spent on studies that come to such incredibly obvious conclusions? And, considering how the Western diet emphasizes refined carbohydrates at the expense of whole grains, is it also not a big surprise that the rates of diabetes are skyrocketing?
Am J Public Health 2000;90:1409-1415 Increasing consumption of whole-grain foods reduces the risk of type 2 diabetes mellitus in women, according to the results of a large, prospective study. This effect is not completely explained by dietary fiber, magnesium, and vitamin E content, suggesting that other characteristics of whole grains are important in protecting against diabetes. When the investigators compared subjects with the highest and lowest quintiles of whole-grain intake, the relative risk for type 2 diabetes mellitus was 0.62. For refined grain intake, the relative risk was 1.31. After adjusting for age and total energy intake, increasing ratios of refined- to whole-grain intake were associated with increased risk of type 2 diabetes, with those in the highest quintile at 57% greater risk for the disease than those in the lowest quintile. “Other antioxidants, nutrients, or phytochemicals in whole grains or interactions among them also may play important roles in risk reduction,” the investigators conclude.
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ABOUT THE AUTHOR
Since acquiring a passion for how the body works in chiropractic school, I have continued to indulge this desire by reading some 120 peer reviewed medical journals per month. I’m always learning more about how to help people avoid chronic diseases like diabetes, heart disease, dementia, osteoporosis, obesity and cancer, and pass along this information in my blog. There are currently almost 2,000 posts cataloged on almost every health topic imaginable. Click Here for more bio information
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