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Time to Eat Rye Crackers? Whole Grains and Prediabetes

by Alexandra Williams, MA on Feb 18, 2013

Food for Thought

More whole-grain good news, this time from Sweden. Over 5,500 Swedish residents tracked and measured their intake of whole and refined grains. Ten years later, those who ate more than 59 g (about 2 ounces) of whole grains per day were 27% less likely to becomeprediabetic than those who ate 30 g or less.

The average American eats 15 g of whole grain daily, with fewer than 3% getting the recommended 48 g per day. What’s more, the definition of whole grain differs between the U.S. and Sweden. In the U.S., food manufacturers can label foods as whole grain if they contain just 8 g of whole grains per serving; in Sweden, products must be at least 50% whole grain to receive the label.

The report was published online by the American Journal of Clinical Nutrition (doi: 10.3945/ajcn.112.o45583).

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About the Author

Alexandra Williams, MA

Alexandra Williams, MA IDEA Author/Presenter

Alexandra Williams, MA, is a contributing editor for IDEA Fitness Journal and co-owner of the Fun & Fit blog, column and radio show with her twin sister. Certified since 1986, Alexandra currently teaches at the University of California, Santa Barbara, and for Spectrum Clubs. She loves to write, emcee and edit, especially in a humorous fashion. She can be reached at fundandfitka@gmail.com.