Whole Grains Improve Insulin Sensitivity October 31, 2003 Whole
grains improve insulin sensitivity, according to a study
appearing in tomorrow’s American Journal of Clinical Nutrition.
Insulin sensitivity is a measure of the body’s efficiency in
clearing sugar from the bloodstream. Individuals with better
insulin sensitivity have reduced risk of diabetes, heart
disease, stroke, and cancer. The Insulin Resistance and
Atherosclerosis Study included 978 middle-aged adults with
either normal or impaired glucose tolerance. Participants whose
diets included the most whole-grain foods--dark breads (e.g.,
whole wheat, rye, pumpernickel), bran or granola cereals, and
cooked cereals--had significantly better insulin sensitivity,
compared to those who tended to skip these foods. This effect of
whole grains appears to come mostly from their fiber and
magnesium. However, evidence suggests that the short-chain fatty
acids produced as grains are digested also contribute to the
effect. Liese AD, Roach AK, Sparks KC, Marquart