Older women with higher intakes of whole-grain foods and dietary fiber have a lower risk of developing type 2 diabetes, according to findings published in the April issue of the American Journal of Clinical Nutrition.
Dr. Aaron R. Folsom of the University of Minnesota in Minneapolis followed the progress of 36,000 older women living in Iowa for six years. During this period, 1,141 of the women developed diabetes. Folsom discovered that people who consumed whole-grain foods and dietary magnesium intakes had a lower incidence of diabetes.
According to the report, intakes of total carbohydrates, refined grains, fruits, vegetables and soluble fiber and the use of the glycemic index were unrelated to the risk of developing diabetes in this population.
Folsom told Reuters Health, “Generally, everyone should be consuming more [whole grains and fiber].”