Wholegrain bread reduces risk of diabetes

A recent doctoral research conducted at the University of Eastern Finland showed that the wholegrain rye and wheat bread effectively reduces risk of type 2 diabetes.

Natural grain fiber complex including indigestible carbohydrates and bioactive compounds may have synergetic characteristics, which are different from the features of isolated fiber fractions. Wholegrain wheat and rye bread are a good source of dietary fiber.

The study indicated that intake of rye bread and sourdough fermented wholegrain wheat bread results in lower postprandial blood glucose and insulin responses, compared to the intake of white wheat bread in both healthy subjects and those with metabolic syndrome.

Metabolic syndrome is a set of symptoms of metabolic disorders, which are risk factors of atherosclerosis and adult diabetes.

Previous studies have observed that intake of whole grain products reduces the risk of type 2 diabetes. However, it is still unclear what is the mechanism that reduces the risk.

Jenni Lappi, author of the dissertation, said that it is through intestinal tract that natural grain fiber complex contained in wholegrain bread exert impacts on glucose metabolism in both healthy subjects and subjects with the metabolic syndrome.

She explained that the intestinal microbial composition, short chain fatty acids produced by grain fiber fermenting in intestinal tract and metabolites of phenolic acids contained in grain fiber, are all involved in glucose metabolism.

Lappi, therefore, suggested that rye bread and sourdough fermented wholegrain wheat bread are good choices in preventing type 2 diabetes.

The significance of wholegrain cereals is also highlighted in the newly published Finnish Nutrition Recommendations 2014 by the National Nutrition Council of Finland.