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Whole grain bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systemic review.

Eating large amounts of germ, bran, and whole grains may confer significant protection against the development of type 2 diabetes.

This study evaluated the correlation between the consumption of whole grains, bran, and germ and type 2 diabetes risk. Using validated dietary questionnaires, researchers analyzed the diets of 161,737 women between the ages of 26–65 years who do not have a history of cancer, diabetes, and cardiovascular diseases, as well as obtained data from 6 cohort studies that examined 286,125 volunteers and 10,944 type 2 diabetes cases. The type diabetes risk hazard ratio was assessed in all the subjects.

Researchers discovered that a lower incidence of type 2 diabetes in frequent consumers (more than two servings per day) of whole grains, germ and bran than in subjects who rarely ate these food items. Compared to germ, bran was found to have a stronger effect in preventing the development of type 2 diabetes in this study. The findings of this study provides further evidence to support the hypothesis that regular consumption of high quantities of whole grains, germ, and bran may help to cut down the risk of developing of type 2 diabetes.

Research Summary Information

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