Whole grain cereals can lower the risk of type 2 diabetes
Type 2 diabetes is constantly growing, in 2030 the patients are estimated indeed to be more than 400 millions all over the world, it is typically an illness in middle or older age and causes an increase of the blood sugar levels as a consequence of a reduced production of insulin and/or a condition called insulin resistance where insulin doesn’t work in an efficient way anymore. A study performed by Chalmers University of Technology in Gothenburg, Sweden, led by Prof Landberg and published a few weeks ago in The Journal of nutrition (Kyro et al, J Nutr, 2018) has observed that the daily intake of all types of whole grains is associated to a lower risk of type 2 diabetes.
On the basis of the data collected by the Danish Diet, Cancer, and Health cohort study, the researchers have analyzed all the habits of the 55465 participants aged 50-65 and followed up for a period of 15 years and the results are that in those people who eat at least 50 grams every day of whole grain cereals the risk of developing type 2 diabetes is 22% for the women and 34% for men lower than those who eat the least amount of whole grains. Moreover, the protective effect is guaranteed by each type of whole grains, not just wheat but also rye and oat, also in the form of bread, porridge and muesli.
In conclusion, the authors of the study warn of mistakenly habits, for example, in order to follow a low carb diet, some people avoid eating all cereals, also the whole grains. Beyond individual problems that should be discussed with your physician, prof Landberg stresses that among all the scientific studies that have been performed about whole grains there hasn't been a single study which has shown negative health effects.
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