Whole grains may reduce type 2 diabetes risk

Individuals who consume more whole grains may be able to limit their risk for developing type 2 diabetes, according to a new study from USDA researchers.

The investigation team reported in the American Journal of Clinical Nutrition that limiting the amount of processed, refined grains consumed and increasing the amount of whole grains in a diet may reduce the amount of visceral fat. This type of fat surrounds the inner organs in the abdominal cavity, but can significantly increase the risk for type 2 diabetes at higher levels.

However, by consuming three or more servings of whole grain foods each day, researchers found that participants were able to decrease the amount of visceral fat by as much as 10 percent, which could offer many benefits to individuals who are already at risk for developing diabetes.

"Prior research suggests visceral fat is more closely tied to the development of metabolic syndrome, a cluster of risk factors including hypertension, unhealthy cholesterol levels and insulin resistance that can develop into cardiovascular disease or type 2 diabetes," said Paul Jacques, who led the study.

He recommended that individuals begin consuming more brown rice and whole grain bread as opposed to white rice and white bread.
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