Whole Grains Reduce Risk of Death Among Diabetic Women

In the first study of its kind, the relationship between whole grains and diabetics has been shown to be important. Scientist observed a direct correlation between the amount of whole grain consumed and the the rate of death among women with diabetes. “Patients with diabetes face two to three times the risk of cardiovascular disease and premature death compared to the general population,” said senior author of the study, Lu Qi, M.D., Ph.D. “To my knowledge, this is the first study of whole grain and its components and risk of death in diabetic patients.” “Diabetes is thought to be a chronic state of inflammation characterized by moderately increased levels of chemical markers for inflammation and endothelial dysfunction,” said Qi, assistant professor of medicine at Harvard Medical School and assistant professor of nutrition in the Harvard School of Public Health. “Those markers have been found to be related to increased risk of CVD in both diabetic and non-diabetic populations. In our previous studies, we have reported that intakes of whole grains and subcomponents such as cereal fiber may lower these markers in diabetic patients.” “These findings suggest a potential benefit of whole grain, and particularly bran, in reducing death and cardiovascular risk in diabetic patients,” said Qi.

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