Whole grains stave off pre-diabetes
Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes
First published December 12, 2012, doi: 10.3945/ajcn.112.045583 Am J Clin NutrDecember 2012 ajcn.112.045583
Tina Wirström, Agneta Hilding, Harvest F Gu, Claes-Göran Östenson, and Anneli Björklund
From the Department of Molecular Medicine and Surgery, Karolinska Institutet, Karolinska University Hospital, Stockholm, Sweden.
Abstract
Background: High whole-grain intake has been reportedly associated with reduced risk of developing type 2 diabetes (T2D), which is an effect possibly subject to genetic effect modification. Confirmation in prospective studies and investigations on the impact on prediabetes is needed.
Objectives: In a prospective population-based study, we investigated whether a higher intake of whole grain protects against the development of prediabetes and T2D and tested for modulation by polymorphisms of the TCF7L2 gene.
Design: We examined the 8–10-y incidence of prediabetes (impaired glucose tolerance, impaired fasting glucose, or the combination of both) and T2D in relation to the intake of whole grain. Baseline data were available for 3180 women and 2297 men aged 35–56 y.
Results: A higher intake of whole grain (>59.1 compared with
Conclusions: A higher intake of whole grain is associated with decreased risk of deteriorating glucose tolerance including progression from normal glucose tolerance to prediabetes by mechanisms likely tied to effects on insulin sensitivity. Effect modifications by TCF7L2 genetic polymorphisms are supported.
Received June 26, 2012.
Accepted October 24, 2012.
Accepted October 24, 2012.
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