Eating a whole-grain diet appears to reduce the risk for type 2 diabetes in nondiabetic overweight or obese adults. A group of 11 overweight/obese nondi-abetic adults with insulin sensitivity consumed a diet consisting of 55% carbohydrates and 30% fat for 12 weeks. During the first 6-week period, 6 to 10 of the participants? servings were prepared from refined or whole grains. During the second 6-week period, they were given the opposite type of grains. Fasting insulin levels were 10% lower during the whole-grain diet than during the refined-grain diet; this difference was significant. The whole-grain diet was also linked with a nonsignificant decrease in fasting glucose level, researchers reported in the American Journal of Clinical Nutrition. Interestingly, 9 of the 11 adults preferred the whole-grain diet.
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