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Title: Diets High In Whole Grains May Reduce The Risk Of Developing Type 2 Diabetes In Men

URL: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=R
Retrieve&db=PubMed&list_uids=12197996&dopt=Abstract

Am J Clin Nutr 2002; 76: 535-540 "Whole-grain intake and the risk of type 2 diabetes: a prospective study in men."
09/04/2002 12:52:59 PM
By Andrew A. Skolnick

A diet high in whole grain foods may reduce the risk of men developing type 2 diabetes. Teresa Fung, ScD, and colleagues at Simmons College, in Boston, Massachusetts, United States, prospectively examined associations between whole-grain and refined-grain intake and the risk of developing type 2 diabetes in a large cohort of men in the Health Professionals Follow-up Study. The researchers followed nearly 43,000 men with no history of diabetes or cardiovascular disease for up to 12 years. Each subject's intake of whole grain and refined grain foods was measured every four years with food-frequency questionnaires. The investigators used a multivariate analysis of the questionnaire data to predict subsequent type 2 diabetes risk. Eleven hundred and ninety-seven men developed type 2 diabetes, they reported. After adjusting for age, physical activity, cigarette smoking, alcohol consumption, family history of diabetes, and fruit, vegetable, and energy intakes, the researchers found the relative risk of type 2 diabetes was 0.58, when comparing the highest with the lowest quintile of whole-grain diets. By also adjusting for body mass index, they noted a moderate attenuation in relative risk (0.70). After further adjustment for magnesium intake, cereal fiber intake, and glycaemic load, the association between whole grains and diabetes was no longer significant. Intake of refined grains was not significantly associated with diabetes risk, they reported. "A diet high in whole grains is associated with a reduced risk of type 2 diabetes in men that may be mediated by cereal fiber," the researchers concluded. "Efforts should be made to replace refined-grain with whole-grain foods."

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=R
Retrieve&db=PubMed&list_uids=12197996&dopt=Abstract

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