Whole grains have been widely recognized as used as one of the healthier food alternatives because of their high content of antioxidants and fiber. However, several color studies suggest associations between whole-grain foods like brown rice and the risk of type-2 diabetes. The objective of this research is to evaluate the association between the intake of whole-grain foods and the risk of type 2 diabetes.
This is a prospective cohort study based on the Nurses’ Health Study (1984-2014, 1991-2017) and the Health Professionals Follow-Up Study (1986-2016). The study included a total of 194,784 participants, including 158,259 men and 36,525 women who did not have type-2 diabetes, cancer, or cardiovascular disease at the baseline.
After years of follow-up, 18,629 participants were identified with type 2 diabetes. The total whole-grain consumption was divided into five equal groups of servings a day. After adjusting dietary risk factors and lifestyle for diabetes, participants in the highest category for whole grain consumption had a 29% lower rate of type 2 diabetes than those in the lowest group.
The research concluded that the higher consumption of whole grains and various commonly-eaten whole-grain foods was associated with a lower risk of type-2 diabetes. These findings support the fact that consuming whole grains is a great way to prevent type-2 diabetes.