Eating whole cereal grains is linked to
lower prediabetes risk and keeps you healthier
Eating whole grains is associated with a decreased risk of
impaired glucose
tolerance. Swedish
residents who ate food containing more than 59 g of
whole grains per day were 27% less likely to become
prediabetic compared
with residents who ate 30 g less, according to research
The
American Diabetes Association estimates that one in four Americans older than
20 have prediabetes, and nearly one in four of those will eventually develop
full-blown diabetes.
Previous
research has linked whole grain rich diets with a decreased risk of diabetes,
but the new study online December 12th in the American Journal of Clinical
Nutrition makes the connection to the earlier condition.
The association between whole grain intake and prediabetes risk was
stronger for men. Those with an increased genetic risk for developing diabetes
did not see a difference, researchers found.
A similar study found losing
weight was the most important factor for people with prediabetes to revert back
to normal blood sugar level.
It is worth noting that prediabetes is a reversible state so eat whole
grain to stay healthier
SOURCE: http://bit.ly/UQTSpK Am J Clin Nutr 2012.
