Nutrition

Reduce the risk of diabetes: eat 16g of whole grains/day

Whole grains represent the food category with the greatest potential to reduce the risk of type 2 diabetes, according to this new study conducted in Sweden.

Type 2 diabetes, often associated with excess weight, regularly refers to the problem of excess calories or sugars. Fortunately, food is not only made of components that are involved in increasing the risk of diabetes, there are also elements that have a protective effect. This is the case with whole grains…

Diabetes: more than 55,000 people followed for 15 years

Several studies have previously reported that the consumption of whole grains was associated with a lower risk of developing type 2 diabetes. But within this category, the role of different types of whole grains has not yet been investigated. very thorough investigations. Just like the precise quantity necessary to benefit from this protection.

This is now done by researchers from the Chalmers University of Technology in Sweden, and the Danish Cancer Society Research Center. This large prospective study was conducted in Denmark with more than 55,000 participants, aged 50 to 65 and followed on average for 15 years.

Wholemeal breads and oats protect

The results indicate that for each 16 g serving of whole grains, the risk of diabetes is significantly reduced by 11% in men and 7% in women. In men, this protective effect is found for the three types of cereals investigated (wheat, rye and oats), whereas for women, only wheat and oats are associated with the protective effect.

Regarding whole grain products, rye bread, whole grain bread, muesli and oatmeal preparations are associated with a reduced risk of diabetes in both men and women.

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Source:
Kyro C. et al: Higher Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes among Middle-Aged Men and Women: The Danish Diet, Cancer, and Health Cohort. 148(9): The Journal of Nutrition. 1434-1444

[HighProtein-Foods.com]

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