New data finds no correlation between refined grains and type 2 diabetes
Findings refute commonly held belief that refined, non-whole grains can directly lead to type 2 diabetes.
A commentary just published in Mayo Clinic Proceedings presents data showing no evidence linking refined grain consumption with risk of developing type 2 diabetes (T2D). Written by Glenn Gaesser, Ph.D., professor in the College of Health Solutions at Arizona State University, the commentary includes data from all published observational cohort studies that looked at the associations between refined grain intake and risk of T2D. Based on findings from 11 different populations of adults, totaling nearly 400,000 men and women, results revealed no relation between consumption of refined grains and risk of T2D.
These findings refute the commonly held belief that refined and non-whole grains can directly lead to T2D when consumed. Eating refined staple grain foods, such as breads, cereals, and pasta were not associated with T2D risk, and total grain intake was consistently associated with lower risk of T2D. Even in studies that included indulgent grain foods such as cakes, cookies, sweet rolls, and muffins in the refined grain food category, no association with T2D risk was observed. However, several studies included in the review indicated that high consumption of white rice may increase risk of T2D but appeared to be mainly in Asian populations.