It doesn’t matter if it’s rye, oats, or wheat. As long as it is wholegrain, it can prevent type 2 diabetes. This is the finding of a new study from researchers at Chalmers and the Danish Cancer Society Research Center.
It doesn’t matter if it’s rye, oats, or wheat. As long as it is wholegrain, it can prevent type 2 diabetes. This is the finding of a new study from researchers at Chalmers and the Danish Cancer Society Research Center.
The comprehensive study is a strong confirmation of previous research findings on the importance of whole grains for prevention of type 2 diabetes – previously sometimes known as adult-onset diabetes. Even if the link has been known for a long time, the role of different wholegrain sources has not been investigated earlier. It has also been unclear how much wholegrain is needed to reduce the risk of developing diabetes.
“Most studies similar to ours have previously been conducted in the USA, where people mainly get their wholegrain from wheat,” says Rikard Landberg, Professor at the Division of Food and Nutrition Science, and senior researcher on the study.
“We wanted to see if there was a difference between different cereals. One might expect there would be, because they contain different types of dietary fibre and bioactive substances, which have been shown to influence risk factors for type 2 diabetes.”
Read more at Chalmers University of Technology
Image: Rikard Landberg, Professor and Head of Division for Food and Nutrition Science, Chalmers University of Technology, Sweden. (Credit: Johan Bodell)
