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Eating whole grains lowers Type 2 diabetes risk


Lisa Spinelli June 21st, 2007

One in four Oklahomans has or is at risk of developing diabetes, according to the Oklahoma Diabetes Center of the University of Oklahoma. And the ediba Diabetes Center of Excellence ranks Oklaho...

Diabetes-David-Sparling

One in four Oklahomans has or is at risk of developing diabetes, according to the Oklahoma Diabetes Center of the University of Oklahoma. And the ediba Diabetes Center of Excellence ranks Oklahoma No. 2 in the nation in prevalence of diabetes.

The Oklahoma Diabetes Center claims the state's residents are under a diabetic epidemic, mainly involving type 2 " or adult " diabetes, fueled by negative changes in lifestyle.

"Diabetes is, especially type 2, a physiological response to eating too much," said David Sparling, a diabetes researcher and doctoral student at the University of Oklahoma Health Sciences Center. "In the U.S., we overeat and under exercise; our bodies are not meant to do that."

DIET
A recent study, published in the May 14 edition of the Archives of Internal Medicine journal, showed a decreased risk for type 2 diabetes among people eating a diet rich in cereal or grain fibers and magnesium.

"We tell our clients to cook at home and to fix meals as 'whole' as possible," said Pam Patty, registered dietitian and diabetes educator at the ediba Diabetes Center of Excellence at Integris Southwest Medical Center.

Whole-grain fibers are quoted in the study as having an ability to help diabetics absorb more nutrients and reduce blood sugar spikes after eating. Typical whole grains include:
" barley,
" buckwheat and
" oatmeal.

According to the Mayo Clinic, consumers also can get whole-grain fibers from treats like:
" popcorn,
" wild rice and
" wheat crackers. "Lisa Spinelli

 
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