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Eating Whole Grains May Reduce Risk of Type 2 Diabetes

Refined grains make up a large portion of the American diet, with whole grains accounting for only 11% of grain consumption in the US. Americans may want to consider adjusting their grain consumption though, as a recent study found an association between consuming whole grains and a lower risk of type 2 diabetes.


Participants in the Danish Diet, Cancer, and Health included 55,000 people who were between the ages of 50 and 65 when the study started and were followed for 15 years. All of the participants completed detailed food-frequency questionnaires about their eating habits at the beginning of the study period, which the researchers used to determine their wholegrain intake.


The researchers then linked data from Denmark’s national diabetes register in order to determine which participants developed type 2 diabetes during the study period. In total, 7,417 participants were diagnosed with type 2 diabetes.


The participants were placed into four groups based on their wholegrain consumption. The researchers found that the people who ate the most whole grains — at least 50 grams per day — were the least likely to develop type 2 diabetes. For that group, the diabetes risk was 34% lower for men and 22% lower for women, compared to the group with the lowest wholegrain intake.


Researchers from the Danish Cancer Society Research Center led the study. It was published


on July 17, 2018, in The Journal of Nutrition.


Whole grains are full of vitamin B, dietary fiber and iron, all of which have been shown to provide numerous health benefits. With the increased popularity of these grains, you can find products ranging from spaghetti to sandwich bread that will provide you with all of these benefits without sacrificing taste.

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