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  • Eating 7 servings of whole-grain cereal per week reduces risk of diabetes by 37%


    Posted by .(JavaScript must be enabled to view this email address)
    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:

     

    Conclusion

    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

    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.

    REFERENCE

    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

    Luc Djoussé
    Division of Aging
    Brigham and Women’s Hospital and
    Harvard Medical School
    1620 Tremont Street
    3rd Floor
    Boston, MA 02120 USA
    .(JavaScript must be enabled to view this email address)

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