Sebastian Åberg, Chalmers University of Technology, Department of Life Sciences.
Division of Food Science. Studies show, among other things, that people with diabetes benefit from eating whole-grain fiber or grain-based foods that are coarsely ground rather than finely processed in order to achieve better blood sugar control. Participants lost weight after consuming both whole-grain rye and white wheat products, but markers of inflammation in the blood decreased after the rye diet. Weight loss was also found to depend on the participants’ blood sugar metabolism.
The studies also confirm previous research that whole grains are beneficial for gut health. When gut bacteria break down whole-grain fibers, they produce substances linked to a reduction in risk factors for type 2 diabetes and heart disease in other studies.
Read Sebastian's entire doctoral dissertation here.
