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Kernel Rye Bread has Lowest Glycemic Impact

To explore differences within the universe of whole grain food options, scientists at Aarhus University in Denmark conducted a randomized cross-over study involving 15 subjects with metabolic syndrome. The subjects sample four kinds of bread: rye bread made with intact kernels, whole wheat bread, whole wheat bread with concentrated arabinoxylan, or whole wheat bread with beta-glucan. The rye kernel bread scored highest on a variety of measures, while the beta-glucan sample also scored well.
European Journal of Clinical Nutrition. 2013 Nov 20 [Epub ahead of print] (Hartvigsen et al.)

Reduce Diabetes Risk with Whole Grains

Researchers at Imperial College London  conducted a meta-analysis of 16 studies to explore the association between whole grain intake and type 2 diabetes. They concluded that “a high whole grain intake, but not refined grains, is associated with reduced type 2 diabetes risk.” They suggest the consumption of at least two servings daily of whole grains to reduce T2D risk. 
European Journal of Epidemiology. 2013 Nov; 28(11):845-58. (Aune et al.)

Whole Grains and T2 Diabetes in Older Women

Using data from the prospective Women’s Health Initiative (WHI) Observation Study investigators in the US analyzed the relationship between whole grain consumption and the incidence of Type 2 Diabetes (T2DM). Over a median follow-up period of 7.9 years a strong relationship was found between increased whole-grain consumption and reduced risk of T2DM. The findings from this study also provide support for the hypothesis that the association between whole grain consumption and the incidence of T2DM is modified by weight loss and smoking. 
Annals of Epidemiology. 2013; 23: 321-327. [Epub April 22, 2013] (Parker et al.)

Whole Wheat, Rye Don’t Improve Insulin Sensitivity in 12 Week Trial

Epidemiological studies suggest a relationship between whole grain intake and insulin sensitivity. In an effort to investigate this possible relationship a randomized controlled trial was conducted by a group of European scientists. One hundred and forty six individuals were recruited in two European cities (Kuopio, Finland and Naples, Italy) and randomized into two groups. One group consumed a diet based on refined grains and the second group was given a diet based on whole grains. After a 12-week period where good adherence was achieved, there was no significant difference in insulin sensitivity measures between the two groups. 
Clinical Nutrition. 2013. [Epub February 8, 2013] (Giacco et al.)

Whole Grain and Fiber Cut Prediabetic Conditions

Scientists in Kuopio, Finland, reviewed four-day food records of 1261 older adults (age 58-78) to see which dietary factors might correlate with impaired glucose regulation. They found that those eating more saturated fat were more likely to show measures of impaired blood-sugar management, while those eating more whole grain bread and more dietary fiber were less likely to have glucose management problems.

European Journal of Clinical Nutrition, July 2012; 66(7):819-24. [Epub March 14, 2012.] (Heikkilä et al.)

Sprouted and Sourdough Breads Reduce Glycemic Impact

Researchers at the University of Guelph in Canada examined the glycemic impact of different commercial breads on twelve overweight and obese men at risk for diabetes. They fed the men five kinds of bread on different occasions — sprouted grain bread, 11-grain bread, 12-grain bread, sourdough bread and white bread — then measured glucose response. Sourdough bread and sprouted grain bread outperformed the other three breads in different measures of glycemic and metabolic response.
Journal of Nutrition and Metabolism. 2012; 2012:184710. Mofidi et al.

White Rice Significantly Increases Diabetes Risk

A team of researchers at the Harvard School of Public Health conducted a meta-analysis of four studies on rice intake and type 2 diabetes, with a total of 352,384 participants. Asian (Chinese and Japanese) people, who ate white rice three to four times per day as compared to Western populations who ate white rice once or twice a week, had a much higher risk of type 2 diabetes.

British Medical Journal. 2012 March 15; 344:e1454. (Hu et al.)

Subsequent Meal Effect and Glucose Control

Eating whole grains or legumes at one meal not only reduces surges in glucose after that meal, but also after the next meal eaten. Eating whole grains or legumes at breakfast helps control blood sugar after lunch, for example, and eating either or both at dinner can reduce the blood sugar rise of the next morning’s breakfast. Since this effect may explain why eating whole grains and legumes can reduce diabetes risk, this paper describes the possible mechanisms of the subsequent meal effect.
Journal of Nutrition and Metabolism, 2012; 2012:829238. [Epub Oct. 30 2011] (Higgins)

Adolescent Whole Grain Intake Linked to Lower Insulin, Higher Folate

To assess the benefits of whole grains for adolescents U.S. researchers reviewed dietary data from 4,928 adolescents aged 12-19, about evenly divided between boys and girls. They compared this data to several health measures, and found that, in both genders, those with the highest whole grain consumption had lower fasting insulin levels, and higher folate levels. Girls who ate the most whole grains also had lower C-peptide concentrations (a marker for good insulin function), while boys has lower homocysteine concentrations (a marker for reduced cardiovascular risk).
Journal of the American Dietetic Association, 3 Nov 2011 [Epub ahead of print] (Hur et al.)

Health Through Heritage with Whole Grains in India

Scientists at Columbia University and Stanford collaborated to reflect on the association between rapidly rising rates of type 2 diabetes and cardiovascular disease in India, and the adoption of refined carbohydrates – especially white rice and white flour – in that country. They advocated re-introduction of whole grains commonly consumed before 1950, including amaranth, barley, brown rice, millet, and sorghum, as a way to stem chronic disease in culturally-sensitive ways.
Nutrition Reviews, August 2011; 69(8):479-488

Barley Fiber Level Does Not Affect Glycemic Response

Fiber is one of the factors that is known to slow the uptake of glucose into the blood stream after eating. Researchers at Oxford Brookes University in the UK set out to explore whether whole grain barley with different fiber levels (10% fiber vs 16% fiber) or in different serving sizes (25g and 50g of available carbohydrate) would affect glycemic response. They found no difference in any of the variables, but all of the barley porridge options elicited a significantly low glycemic response.
British Journal of Nutrition, July 26, 2011:1-6 [Epub ahead of Print]

Putting the Whole Grain Puzzle Together: Health Benefits with Whole Grains

The American Society for Nutrition brought together researchers to review the evidence regarding the health benefits associated with whole grains. Current scientific evidence indicates that whole grains play an important role in lowering the risk of chronic diseases, such as coronary heart disease, diabetes, and cancer, and also contribute to body weight management and gastrointestinal health.
Journal of Nutrition, May 2011;141(5):1011S-22S. Epub March 30, 2011

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