A new study has found that eating high-quality carbohydrates like whole grains is linked with a lower risk of type 2 diabetes.

Scientists from the Netherlands and Boston analyzed three existing studies, each with over 40,000 participants. Researchers found that participants that replaced fats and animal proteins with whole grains and other high-quality carbohydrates saw lower risks of type 2 diabetes.


“High intake of carbohydrates has been suggested to be associated with a higher risk of type 2 diabetes,” said research team leader Dr Kim Braun. “We looked at whether this effect is different for high-quality carbohydrates and low-quality carbohydrates, which include refined grains, sugary foods and potatoes. These results highlight the importance of distinguishing between carbohydrates from high- and low- quality sources when examining diabetes risk. Conducting similar studies in people with various socioeconomic backgrounds, ethnicities and age will provide insight into how applicable these findings are for other groups.”

Whole grains are those presented in their whole form or ground into a flour that contains all parts of the seed. Items like buckwheat, brown rice or whole wheat flour are all examples of whole grains or high-quality carbohydrates. Other examples include oatmeal, barley, bulgur, and millet.

Read more about complex carbohydrates and type 2 diabetes in One Green Planet:

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