Research finds whole grains may help prevent diabetes

According to new research, people who regularly eat whole-grain foods may be less likely to develop health conditions that can lead to type-2 diabetes. A study reported in the journal Diabetes Care (February 2004) examined the dietary habits of more than 2,800 adults. Researchers found that higher consumption of whole-grain foods was associated with a lower risk of insulin resistance and "metabolic syndrome". 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", of the Mayer USDA Human Nutrition Research Center on Aging at Tufts University.

People who ate three or more servings of whole grain daily were found to have better insulin sensitivity and were less likely to have the metabolic syndrome. The most common form of diabetes, "type 2" a.k.a. "adult onset" diabetes, occurs when there is a consistently high level of sugar (glucose) in the blood. Insulin, a hormone made by the pancreas, sends a signal telling cells to release sugar from the bloodstream. Once in the cells, the sugar provided the energy the body needs.

Type-2 diabetes develops when the body can’t make enough insulin or when the cells don’t respond appropriately to insulin and glucose can’t be taken up by the cell (called insulin resistance). In either case, too much sugar is left in the bloodstream, which can lead to diabetes. According to the American Diabetes Association, nearly 16 million Americans have type-2 diabetes, yet about one- third don’t know it. Type-2 diabetes is on the rise in the United States, and an estimated 24 percent of adults have the so-called metabolic syndrome, signs of which include abdominal obesity, high levels of blood triglycerides, and low levels of HDL good cholesterol, high blood pressure and high blood sugar.

Type-2 diabetes may be largely inherited, but other factors such as diet and exercise can play a major role in determining whether anyone, even those who are genetically predisposed, will have to suffer from the disease. The new findings on wholegrain are encouraging for anyone seeking to improve their health and reduce the risk of type-2 diabetes as well as a number of other maladies. Whole grains are abundant in complex carbohydrates, the "good carbs" that break down slowly and provide long-lasting energy.

Whole grains are rich in fiber, which can help lower LDL bad cholesterol and blood pressure. Many studies indicate that a diet rich in whole grain foods can help reduce the risk of heart disease, cancer and obesity. "Increasing whole-grain consumption could have a profound impact on the health of the nation," according to a former secretary of the US Department of Health and Human Services. "We could reduce the incidence of heart disease and cancer substantially." A study published in the American Journal of Clinical Nutrition (November 2003) found that women who consumed more whole grains consistently weighed less than women who consumed less whole grains. Women in the highest dietary fiber intake group had a 49 percent lower risk of major weight gain than those in the lowest group.