[PHNUTR-L] Whole Grain Intake - Particularly Bran - May Reduce the Risk of Type 2 Diabetes

[Kathrynne Holden]

Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic. If you do not wish to
receive these posts, set your email filter to filter out any messages
coming from   @nutritionucanlivewith.com    and the program will remove
anything coming from me.
---------------------------------------------------------
Whole Grain Intake - Particularly Bran - May Reduce the Risk of Type 2 
Diabetes
http://www.vitasearch.com/CP/weeklyupdates/

Reference: 	"Whole grain, bran, and germ intake and risk of type 2 
diabetes: a prospective cohort study and systematic review," de Munter 
JSL, Hu FB, et al, PLoS Med, 2007; 4(7): e261. (Address: Rob M. van Dam, 
Department of Nutrition, Harvard School of Public Health, Boston, MA, 
USA. E-mail: rvandam at hsph.harvard.edu ).

Summary: 	In a prospective cohort study and systematic review of studies 
examining the association between intake of whole grains and risk of 
type 2 diabetes, it was concluded that whole grain intake is inversely 
associated with risk of type 2 diabetes, with intake of bran showing a 
much stronger correlation with reduced risk, as compared with intake of 
germ. Subjects were 161,737 women (participants in the Nurses' Health 
Studies (NHS) I and II) between the ages of 26 and 65 years of age, who 
were free of diabetes, cardiovascular disease, and cancer at baseline. 
Over a 12-18 year follow up period, 6,486 cases of type 2 diabetes were 
documented. Intake of whole grains was assessed, and remarkable 
differences were found between the levels of whole grains consumed by 
subjects in the lowest quintiles of intake (3.7 g/d among subjects in 
NHSI, and 6.2 g/d among subjects in NHSII), as compared with subjects in 
the highest quintiles (31.2 g/d and 39.9 g/d, respectively). The 
relative risk s (RRs) for diabetes comparing subjects in the highest 
quintiles of intake versus the lowest quintiles of intake were 0.63 for 
NHSI and 0.68 for NHSII, after adjusting for potential confounding 
factors. After further adjusting for BMI, the RRs became 0.75 and 0.86, 
respectively. Intake of bran showed a similar inverse association as 
found with whole grain intake, while intake of germ did not show a 
significant inverse association. Results of the meta-analysis, which 
involved pooled data from six cohort studies involving 286,125 subjects 
and 10,944 cases of type 2 diabetes, found that after adjusting for 
potential confounding factors as well as BMI, an increase in whole grain 
intake of 2 servings per day was associated with a 21% reduction in the 
risk of type 2 diabetes. Considering the fact that an average adult in 
the U.S. consumes only one serving of whole grains per day, the results 
of this study suggest that encouraging the increased consumption of 
whole grains may si gnificantly reduce the risk of type 2 diabetes. The 
authors conclude that their findings further support "recommendations to 
increase consumption of whole grains including whole wheat, whole oats, 
oatmeal, whole grain corn and popcorn, brown and wild rice, whole rye, 
whole grain barley, buckwheat, triticale, bulgur, millet, quinoa, and 
sorghum."
-- 
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian"  http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
http://www.nutritionucanlivewith.com/