Whole Grain Intake and Type 2 Diabetes Risk
Author Information
Author(s): Jeroen S. L. de Munter, Frank B. Hu, Donna Spiegelman, Mary Franz, Rob M. van Dam
Primary Institution: Harvard School of Public Health
Hypothesis
Does higher intake of whole grains reduce the risk of developing type 2 diabetes?
Conclusion
Higher whole grain intake is linked to a lower risk of type 2 diabetes, especially for bran compared to germ.
Supporting Evidence
- The study documented 6,486 cases of type 2 diabetes during follow-up.
- A two-serving-per-day increase in whole grain intake was associated with a 21% decrease in diabetes risk.
- The relative risk for the highest versus lowest quintile of whole grain intake was 0.63.
Takeaway
Eating more whole grains, like whole wheat and oats, can help keep you from getting type 2 diabetes.
Methodology
The study followed 161,737 women from the Nurses' Health Studies over 12-18 years, assessing their dietary intake and diabetes incidence.
Potential Biases
Higher whole grain intake may be associated with a generally healthier lifestyle, which could bias results.
Limitations
Potential residual confounding and measurement error in dietary intake assessment.
Participant Demographics
US women aged 26-65, primarily white.
Statistical Information
P-Value
<0.001
Confidence Interval
95% CI 0.57–0.69
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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