The Facts:
* Patients were asked to consume either standard white bread or white bread with added cereal fibre.
* Those who had eaten white bread with added cereal fibre had a higher sensitivity to insulin than those who had eaten the standard bread.
* This study shows how fibre can reduce the risk of developing diabetes.
Shaun’s comment: One of the main issues for sufferers of type 2 diabetes is a lack of sensitivity to insulin. This means that the patient may produce insulin but their body is unable to use it effectively. As a result, people often have to resort to taking insulin injections or medications to control their insulin levels and regulate their blood glucose levels.
Cereal fibre is widely advocated as being a healthy addition to our diets but this important study shows that it may help to reduce the risk of developing type 2 diabetes.
Study Reference:
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