Does substitution with whole grains reduce diabetes risk?

The Buzz:  Whole-grain carbohydrates are recommended in lieu of refined grains to help prevent T2D.
Citation: “White rice, brown rice, and risk of type 2 diabetes (T2D) in US Men and Women” Arch Intern Med. 2010;170(11):961-969

Summary:  Using pooled data from the Health Professionals Follow-up Study and the Nurses’ Health Study I and II, researchers found that substituting brown rice for white rice was consistently associated with a lower risk of developing T2D, and that this effect could be extrapolated to other whole grains.  These associations were independent of lifestyle and dietary risk factors for T2D, as well as ethnicity.  Glycemic index (GI) values differed by variety, but in general they found that white rice consumption generated a relatively stronger postprandial glucose response than the same amount of brown rice.

Commentary:  Recommending whole grains, and whole foods (as nature intended) in general is likely a matter of course for most of us at this point, but for those looking for further substantiation this may prove helpful.  It is also worthy of note as we work with increasing populations of gluten-intolerant patients – we need to ensure we’re not solving a GI related issue, and potentially creating another one in the form of T2D.
By: Karyn Duggan, CNC