Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes | Zendy

Tina Wirström | Zendy; Agneta Hilding | Zendy; Harvest F. Gu | Zendy; ClaesGöran Östenson | Zendy; Anneli Björklund | Zendy

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Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes

Author(s) -

Tina Wirström,

Agneta Hilding,

Harvest F. Gu,

ClaesGöran Östenson,

Anneli Björklund

Publication year - 2012

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.3945/ajcn.112.045583

Subject(s) - prediabetes , medicine , type 2 diabetes , impaired glucose tolerance , tcf7l2 , insulin resistance , diabetes mellitus , endocrinology , population , prospective cohort study , genotype , biology , environmental health , single nucleotide polymorphism , genetics , gene

High whole-grain intake has been reportedly associated with reduced risk of developing type 2 diabetes (T2D), which is an effect possibly subject to genetic effect modification. Confirmation in prospective studies and investigations on the impact on prediabetes is needed.

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