lunedì 3 settembre 2007

Consumo di farina integrale e rischio di diabete di tipo 2




Whole Grain, Bran, and Germ Intake and Risk
of Type 2 Diabetes: A Prospective Cohort Study
and Systematic Review

Si sottolinea spesso l'importanza nella prevenzione e nella gestione delle malattie metaboliche del corretto igiene di vita a cominciare da quello alimentare. La review pubblicata nell'ultimo numero di PLosMedicine, una delle più interessanti riviste online open, esamina sei studi prospettici in cui veniva studiata l'associazione tra consumo di farina integrale e rischio di diabete di tipo.
I risultati concordano per un effetto positivo che sfiora una riduzione del rischio fino al 20%.
Whole Grain Consumption Lowers Diabetes Risk
Qui il link alla rivista

Eating more whole grains could reduce diabetes risk, reports a study in PLoS Medicine.

As part of the Nurses' Health Study, researchers periodically recorded consumption of whole grains in some 160,000 women. After 12 to 18 years' follow-up, the multivariate-adjusted risk for type 2 diabetes was about 35% lower in women in the highest quintile of whole grain intake compared with those in the lowest quintile. Although further adjustment for BMI "substantially weakened the association," significant differences remained.

Researchers also conducted a meta-analysis of six prospective studies of men and women and concluded that a two-servings-per-day increment in whole grain consumption was linked to a 21% lower risk for diabetes.

The authors note that on average, adults eat one serving of whole grains per day, "suggesting that increased consumption has the potential to contribute substantially to reducing risk of type 2 diabetes."

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