October 2013 Issue
Research Roundup: October 2013
Whole grains may reduce diabetes risk. Eating foods with fiber-rich whole grains, particularly cereal fiber, such as breakfast cereals, breads and grains with a high-fiber content listed on the label, may lower the risk of developing diabetes or heart disease, according to a review of studies conducted for the American Society for Nutrition. People who ate the most cereal fiber or whole grains and bran had up to 40 percent lower risk of diabetes compared to those who ate the least, up to 43 percent lower risk of stroke, and were as much as 26 percent less likely to die of cardiovascular disease.
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