Sunday, February 12, 2006

Whole grains good for the diabetic heart

Women with type 2 diabetes who incorporate more whole grains, bran, and cereal fiber into their diets may reduce their risk of heart disease, according to a new study.

"To adapt a diet high in whole grains and low in glycemic load will help diabetic patients to reduce the risk of cardiovascular disease," the study author stated.

Women who reported eating more whole grains, bran, and cereal fiber tended to have lower levels of two markers of blood vessel inflammation that have been linked to heart disease - CRP and TNF-R2.

In fact, whole grain cereal, which contains the bran and germ layer, "may confer stronger effects than fibers from other food sources such as fruit and vegetables."

Whole grains are also a rich source of minerals, vitamins and antioxidants."These compounds may have important biological functions, which as a whole could make an important contribution to reductions in diabetes and ischemic heart disease," the study's authors wrote, speculating that slower digestion is likely a key factor as well.

Here are some easy directions for cooking whole grains.

Check out this HOT CEREAL SCORECARD.

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