Whole-grain foods may lower diabetes risk

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Whole-grain foods may lower diabetes risk

2004-02-13

 

http://www.drsears.com/healthnewsdetailopen.member?healthNewsID=2282

ARTICLE:

Last Updated: 2004-02-13 11:46:49 -0400 (Reuters Health)

 

By Merritt McKinney

 

NEW YORK (Reuters Health) - People who consume plenty of whole-grain

foods, particularly fiber-rich cereals, may be less likely to

develop health conditions that put them at increased risk of

diabetes, new research suggests.

 

" Individuals who incorporate whole-grain foods into their diets may

prevent or reduce their risk of developing the metabolic syndrome, a

clustering of risk factors that often precedes type 2 diabetes and

cardiovascular disease, " Dr. Nicola M. McKeown of the Jean Mayer

U.S. Department of Agriculture Human Nutrition Research Center on

Aging at Tufts University in Boston told Reuters Health.

 

" In our study, the health benefits of whole grain foods were

observed among people who consumed three or more servings of whole

grains per day, " McKeown said. People who ate this much whole grain

had better insulin sensitivity and were less likely to have the

metabolic syndrome, she said.

 

But the Boston researcher noted that the average American consumes

less than one serving of whole-grain foods per day.

 

Type 2 diabetes, the most common form of the disease, occurs when

the action of insulin in regulating blood sugar levels becomes

blunted.

 

Type 2 diabetes is on the rise in the U.S., and an estimated 24

percent of adults have the so-called metabolic syndrome, which

increases the risk for diabetes and heart disease. Signs of

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.

 

Low-carbohydrate diets are all the rage these days, and there is

some evidence that a low-carb diet may improve insulin sensitivity

in obese people. Overweight and obese people often develop insulin

resistance, a precursor to full-fledged type 2 diabetes.

 

But not all carbohydrates are created equal. Some research suggests

that people who consume lots of whole-grain foods and fiber have

more healthy insulin levels.

 

Now, McKeown and her colleagues 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 a 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 study also found that people who ate more

fiber from cereals were less likely to develop the metabolic

syndrome.

 

The findings, which come from data obtained in the ongoing

Framingham study, are reported in the journal Diabetes Care.

 

" Adding whole grain food to our diet does not require dramatic

changes in our eating patterns, and there could be substantial

health benefits, " McKeown said. For instance, people can increase

their consumption of whole grains by switching from white bread to

whole-grain bread and by choosing brown rice instead of white rice,

she said.

 

" But identifying whole grain products is not always that simple, "

McKeown cautioned. She said consumers may be deceived by breads

labeled " nine-grain, " " rye bread " or " made with whole grain. " Breads

with these labels are in fact primarily made with refined wheat

flour, not whole grains, she said.

 

" Consumers need to carefully examine the food labels in order to

identify whole grain products, " McKeown said. Whole grain products

should list a whole grain ingredient, such as " whole wheat, " " whole

rye, " " whole-oats " or " graham flour, " as the first ingredient on the

label, she said.

 

 

 

DR. SEARS' COMMENTS:

 

Actually only soluble fiber will reduce metabolic syndrome as

insoluble fiber has no effect. This means that whole grain oatmeal

or barley will be your best choices. Of course finding whole-grain

anything is a challenge in itself.