Whole grains cut diabetes, heart disease risk - study
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Diets rich in whole grains can lower the risk of diabetes and heart disease, according to a study released on Tuesday.
“Results suggest a lower risk of diabetes and heart disease in persons who consume diets high in whole grains,” said the study published in the American Journal of Clinical Nutrition.
Such diets would include bran, whole wheat, fruit and vegetables.
The study examined the diet records and blood samples of nearly 1,000 healthy middle-aged adults and measured levels of insulin and hemoglobin A as an index of diabetes risk, as well as homocysteine and cholesterol concentration to gauge coronary heart disease.
It noted that higher intake of whole grains was associated with higher levels of physical activity, greater fruit and vegetable intake, less smoking and lower consumption of alcohol and saturated and monounsaturated fats.
The study’s authors concluded that while there appears to be a lowered risk of diabetes and heart disease among individuals who consume higher levels of whole grains, the mechanism for how this works is unclear.
However, whole grains are a rich source of fiber, minerals, vitamins and antioxidants.
“These compounds all may have important biological functions, which as a whole could make an important contribution to reductions in diabetes and ischemic heart disease,” the study’s authors wrote, speculating that slower digestion is likely a key factor as well.
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