Eat whole grains to help prevent Type 2 diabetes?
It doesn’t matter if it’s oats, rye or wheat, as long as it’s wholegrain, it can prevent type 2 diabetes. This is the finding of a new study from researchers at Chalmers University of Technology, Sweden, and the Danish Cancer Society Research Center. The comprehensive study is a strong confirmation of previous research findings on the importance of wholegrains for prevention of type 2 diabetes and is an important contribution to the too often confusing debate around carbohydrates.
The study was conducted in Denmark, where there is a big variation in peoples’ wholegrain intake and showed that it made no difference which type of wholegrain product or cereal the participants ate; be it rye bread, oats or muesli, all the wholegrains seemed to offer the same protection against type 2 diabetes.
What’s important is how much wholegrain a person eats daily.
The study provides important clarity when it comes to daily dosages. People with the highest consumption of wholegrains – at least 50 grams of wholegrain daily (say a portion of porridge and one slice of rye bread) have the lowest risk of developing type 2 diabetes. The risk was 34% lower for men, and 22% for women than for people who consumed the least wholegrains.
Wholegrains consist of all three main components of the grain kernel: endosperm, germ and bran. It can be both loose grains, and wholegrain flour. Grains such as oatmeal and rye, bulgur, and wholegrain couscous are all wholegrains. In bread and pasta, the wholegrain content can vary. Common cereals include wheat, rye, oats, corn, maize, rice, millet and sorghum.
Remarkably, when it comes to wholegrains, among the many studies involving people all over the world, it appears that there hasn’t been one which has shown negative health effects.
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