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Eating 7 servings of whole-grain cereal per week reduces risk of diabetes by 37%
Friday, February 29, 2008 8:43 am Email this article
Eating whole-grain breakfast cereals lowers the risk of type 2 diabetes according to a study from researchers at Harvard Medical School in Boston, Massachusetts, USA. Those eating at least 7 servings of whole-grain cereal per week were 37 percent less likely to get type 2 diabetes during an average follow-up of 19 years. Risk of Diabetes
Risk of diabetes according to cereal intake
Compared to those who ate no cereal, the risk of type 2 diabetes according to cereal intake was as follows:
- 11 percent less in those eating one serving per week
- 24 percent less in those eating 2-6 servings per week
- 37 percent less in those eating 7 or more servings per week
Conclusion : Cereal and whole grains may reduce the risk of diabetes
“These results suggest that intake of breakfast cereals might confer a lower risk of [ type 2 diabetes ],” the researchers concluded.
“Consumption of whole-grain products may help lower the risk of [ type 2 diabetes ].”
Comment : Whole grains must be distinguished from refined grains
Whole-grain cereals and products must be distinguished from refined-grain products.
A previous study found that whole-grain cereals, but not refined-grain cereals reduced the risk of death in men.
Kochar J, Djousse L, Gaziano J. Breakfast cereals and risk of type 2 diabetes in the physicians’ health study i. Obesity (Silver Spring). 2007 Dec, 15(12):3039-44.
AUTHOR’S CONTACT INFORMATION
Division of Aging
Brigham and Women’s Hospital and
Harvard Medical School
1620 Tremont Street
Boston, MA 02120 USA
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