Whole grains cut diabetes risk

Whole grains, the complex food group associated with better health, has been found to actively reduce the risk of developing diabetes and heart disease. People who eat diets high in whole grains, according to the study in the American Journal of Clinical Nutrition, are less likely to develop diabetes and heart disease.
The study, which focused on a group of just under 1,000 healthy middle-aged adults, examined their blood samples and the records of their diets and also measured insulin and haemoglobin A levels to assess diabetes risk. Similarly, they also studied homocysteine and cholesterol concentrations to assess coronary heart disease.
Higher intake of whole grains proved to be consistent with higher levels of physical activity, lower incidences of smoking, less consumption of alcohol and bad (saturated, monosaturated) fats and a higher fruit and vegetable intake. Whole grains include bra, fruit and vegetables and whole wheat. Whole grains are rich with vitamins, antioxidants, minerals and fibre.
The authors of the study, although certain of their findings, did not know how the mechanism for reducing the risk of disease worked. The evidence that a healthy diet reduces the risk of disease is enormous.