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White Bread Increases Diabetes Risk
White Bread Increases Diabetes Risk -- Posted by Gumbo on 11-16-04 04:59
White Bread Increases Diabetes Risk
on Tuesday, November 09 @ 15:50:16 EST
Eating white bread with each meal increased the risk for diabetes more than
30 percent. Fans of white bread, hear this: it increases your risk of type 2
diabetes, the most common form of the illness, new research shows.
Other foods that appeared to increase diabetes risk include starchy foods
and foods that like white bread encourage a spike in blood sugar, such as
crackers, cookies, and cakes.
Lead author Allison Hodge of The Cancer Council in Victoria, Australia
stated that, people looking to minimize their risk of diabetes should opt
for foods that don't cause blood sugar roller coasters. These foods include
vegetables, fruit, and multi-grain breads, she said.
Hodge explained that she and her colleagues measured a food's effect on
blood sugar levels according to its glycemic index (GI), a term that only
applies to carbohydrates. High-GI foods tend to cause a big increase in
blood sugar, while low-GI foods have a weaker effect, she said.
To investigate how the glycemic index can influence the risk of type 2
diabetes, Hodge and her colleagues followed 36,787 diabetes-free people
between the ages of 40 and 69 for 4 years, noting what they ate and whether
they developed diabetes.
Almost 400 people developed diabetes over the 4-year period, the authors
report in the journal Diabetes Care.
Hodge and her team found that people who ate the most white bread -- half of
whom said they had it at least 17 times each week -- were more than 30
percent more likely to develop type 2 diabetes.
Starch lovers and people who consistently opted for high-GI foods also
showed a significantly higher risk of diabetes over the four-year period.
Hodge explained that high-GI foods may increase diabetes risk by causing
weight gain, which increases the risk of type 2 diabetes.
Also, "A high GI diet may also require the pancreas to produce a lot of
insulin to deal with the high blood glucose levels, and this may exhaust the
cells that produce insulin, and contribute to development of type 2
diabetes," Hodge added.
In addition, the researchers found that people who ate large amounts of
carbohydrates, sugars and magnesium appeared to be somewhat protected from
type 2 diabetes.
Although the reasons behind this association are somewhat unclear, Hodge
suggested that diets high in carbohydrates may also be low in fat, and
protect the functioning of insulin.
Sugars that were linked to a lower diabetes risk included those found in
fruit, she said, and people should stick to carbohydrates and sugars found
in low-GI foods, such as fruits, vegetables and whole grains, which also
tend to be high in magnesium.
Other relatively low-GI foods include certain breakfast cereals, pasta, and
basmati rice, which has a lower GI than brown or white rice, she said.
But moderation is key, even with healthy foods, she said. "As with any food,
if eaten to excess, overweight and obesity will ensue, and increase the risk
of type 2 diabetes more than any change in food choices can reduce it."
Diabetes Care, November 2004.
===============================
FACT:
A landmark study conducted by the National Institutes of Health (NIH) found
that those at risk for type-II diabetes could reduce the likelihood of
developing the disease by 58 percent through 30 minutes of moderate daily
exercise and by weight reduction, eating a low-fat, low-carbohydrate diet.
The NIH study demonstrated that lifestyle interventions could actually
prevent the disease.
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