All whole grains fight diabetes

New research says the most important thing is 
that you eat enough of them

Rikard Landberg says it’s eating enough whole grains, not what type, 
that fights diabetes.

It doesn’t matter if it’s rye, oats, or wheat. As long as it is whole grain, it can prevent Type 2 diabetes.

This is the finding of a new study from Swedish researchers from the Chalmers University of Technology.

The ability to use whole grains for prevention of Type 2 diabetes — previously sometimes known as adult-onset diabetes — has been known for a long time. But the role of different whole grain sources has not been investigated. It has also been unclear how much whole grain is needed to reduce the risk of developing diabetes.

“We wanted to see if there was a difference between different cereals,” said Rikard Landberg, senior researcher on the study.

The study was conducted in Denmark, where there is a big variation in whole grain intake. The study showed that it made no difference which type of whole grain product or cereal the participants ate — rye bread, oatmeal, and muesli, for example, seem to offer the same protection against Type 2 diabetes.

What is more important is how much whole grain one eats each day — and the study also provides important clarification to the scientific knowledge when it comes to daily dosages.

The participants were divided into four different groups, based on how much whole grain they reported eating. Those with the highest consumption ate at least 50 grams of whole grain each day. This corresponds to a portion of oatmeal porridge, and one slice of rye bread, for example.

The proportion who developed Type 2 diabetes was lowest in the group which reported the highest whole grain consumption, and increased for each group which had eaten less whole grain.

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