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Many people equate healthy eating with whole-grain foods like brown rice, barley, and oatmeal.The thinking was that such foods retain important nutrients that are removed by any refining process. Now the findings of a new study from Finland suggest that, although the nutrients are undoubtedly important, it may actually be the fiber found in whole-grain foods that provides a major benefit.
The 10-year study found that, of the more than 4300 adults involved, those who reported the highest intake of whole grains were 35% less likely to develop type 2 diabetes than were those with the lowest intake. Furthermore, those with the highest cereal-fiber intake were 61% less likely to develop type 2 diabetes, compared with those with the lowest intake.