"How Much Do You Know About Nutrition" Series | Whole grains are essential in the diet of diabetic patients. Learn about three mechanisms of action

On June 22, The Lancet published the Global Burden of Disease Study (GBD Study 2021) online, estimating that by 2050, there will be 1.31 billion people with diabetes worldwide.

Among them, an important part of the dietary management of diabetic patients is the intake of whole grains.

"I have been conducting research on the health value of whole grains represented by oats since 2011. One of the studies involved more than 400 people using oats to intervene in diabetes. The results showed that eating oats has very good benefits for regulating fasting blood sugar, postprandial blood sugar, and glycosylated hemoglobin." said Zhang Zhaofeng, associate professor of the Department of Nutrition and Food Hygiene, School of Public Health, Peking University, and secretary general of the Beijing Nutrition Society.

Seven systematic reviews, one cohort study, and one cross-sectional study have confirmed that increasing whole grain intake can reduce the risk of type 2 diabetes. A meta-analysis showed that increasing whole grain intake by two servings per day can reduce the risk of type 2 diabetes by 21%.

Professor Zhang Zhaofeng analyzed its mechanism of action and believed that: first, whole grains are low-GI foods that can slow down the absorption of carbohydrates, reduce postprandial blood sugar and insulin secretion, increase insulin sensitivity, enhance satiety, and intervene in type 2 diabetes; second, eating whole grains can reduce inflammatory responses and thus prevent the development of type 2 diabetes; third, the increased intake of whole grain foods reduces the risk of type 2 diabetes, which may be mediated by regulating intestinal flora.

"Through years of research, we have found that on the basis of dietary control, replacing part of the staple food with an appropriate amount of 50-100 grams of whole germ naked oats is more effective in improving the condition of type 2 diabetes." Professor Zhang Zhaofeng said, "Whether it is the prevention of type 2 diabetes or nutritional treatment after the disease, whole grains can play a relatively obvious role. I have been eating whole grains since I started studying and realizing the nutritional value of whole grains more than 10 years ago. Half of the staple food for each meal in our family is whole grains, such as oats, corn, millet, etc. All kinds of whole grains are on the daily table. I also recommend people around me to eat whole grains to prevent type 2 diabetes."

This article was scientifically reviewed by Zhang Zhaofeng, associate professor of the Department of Nutrition and Food Hygiene at the School of Public Health of Peking University and secretary-general of the Beijing Nutrition Society, with contributions also from Qiao Jingfang of the Whole Grain Channel of the People's Daily Health Client.