Whole-grain foods lower diabetes risk

People who consume plenty of whole-grain foods, particularly fibre-rich cereals, over white bread may be less likely to develop health conditions that put them at increased risk of diabetes. Individuals who incorporate whole-grain foods (like whole wheat flour, whole grain cereals, barley etc.) into their diet may prevent or reduce their risk of developing type 2 diabetes and cardiovascular disease, according to the researchers at the U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University in Boston. Signs of the metabolic syndrome include abdominal obesity, high levels of blood fats called triglycerides, low levels of "good" HDL cholesterol, high blood pressure and high blood sugar. Type 2 diabetes, the most common form of the disease, occurs when the action of insulin in regulating blood sugar levels becomes blunted. Overweight and obese people often develop insulin resistance, a precursor to full-fledged type 2 diabetes.

Some research suggests that people who eat lots of whole-grain foods and fibre have more healthy insulin levels. Now, researchers report that people who eat large amounts of whole-grain foods may be less likely to develop conditions that increase the risk of diabetes. In the study of more than 2,800 adults, higher consumption of whole-grain foods, particularly cereals, was associated with a lower risk of insulin resistance. The health benefits of whole grain foods were observed among people who consumed three or more servings of whole grains every day. People who ate this much whole grain had better insulin sensitivity and were less likely to develop conditions that increase the risk of diabetes.

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