Page 13 - Nutrinsight-2

Whole grain and health: new evidence • NutrInsight
2.3 Type 2 diabetes
Many of the cohort studies mentioned above have also been used to examine the effect of whole grains on the risk of developing type 2 diabetes (T2D) [de Munter et al., 2007]. Figure 4 shows the forest plot for multivariate adjusted relative risk (RR) of T2D for a 2-serving per day increment in whole grain intake for individual studies and the combined effect accross all studies. The average reduction in relative risk (RR) of type 2 diabetes was about 21%.
Dietary fibre
Meyer Fung Montonen van Dam NHSI NHSII
Combined
0.85 (0.75-0.96) 0.80(0.71-0.90) 0.90 (0.81-1.01) 0.65 (0.55-0.78) 0.70 (0.62-0.79) 0.83 (0.69-0.98)
0.79 (0.72-0.87)
.4 .5 .6 .7 .8 .9 1 1.1
Relative risk
Figure 4: Forest plot showing the multivariate-adjusted RR of type 2 diabetes for a two-serving-per-day increment in whole grain intake for individual cohort studies and all studies combined.
Bars and the diamond indicate 95% CIs. The size of the squares corresponds to the weight
of the study in the meta-analysis
Source: de Munter et al., 2007
The evidence is generally weaker than that for the reduction of CVD risk [Priebe et al., 2008] but a very recent analysis on pooled data from three large US cohorts [Sun et al., 2010] has shown a 27% reduction in incident cases of T2D in the highest whole grain consumers. A dose response effect for the amount of brown rice consumed was also shown. In fact, replacing 50 g of white rice with brown rice was calculated to give 16% reduction in the relative risk of developing T2D and replacing it with whole grain gave a 36% reduction.
13