More Whole Grains May Be Key to Lowering Diabetes Risk
Eating more whole grain foods — rye bread, whole grain bread, or oatmeal/muesli — has been tied to having a lower risk of developing type 2 diabetes in a large study of middle-aged people in Denmark.
Among healthy 50- to 65-year-old Danes, those who ate the most of these whole grain foods (highest quartile) had about a 30% lower risk of developing type 2 diabetes by the time they were 65 to 80 years old compared with their peers in the lowest quartile of whole grain consumption.
Moreover, the association persisted whether the whole grains were rye, wheat, or oats.
The study from the Danish Diet, Cancer, and Health Cohort was published in the September issue of the Journal of Nutrition.