Let them eat whole-grain bread
Researchers at Tufts have discovered an important link between whole-grain foods and the prevention of conditions that increase the risk of diabetes.
Nicola M. McKeown, a scientist in the Epidemiology Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging, and her colleagues have found that those who consumed more whole grains were less likely to develop a metabolic syndrome linked to Type 2 diabetes. The results of their study, which involved 2,800 adults, were published in the journal Diabetes Care.
“Adding whole grain foods to our diet does not require dramatic
changes in our eating patterns, and there could be substantial health
benefits,” McKeown told Reuters. “But identifying whole grain
products is not always that simple.” She cautions consumers about
breads labeled “nine-grain,” “rye bread” or “made
with whole grain.” These labels may indicate the use of refined
wheat flour, not whole grain. Instead, bread-eaters should look for “whole
wheat,” “whole rye,” “whole oats” or “graham
flour” as the first