Taken together the results presented in this thesis suggest that consumption of whole grain foods can contribute to the prevention of type 2 diabetes. Currently, it seems that physiological effects associated with the presence of non-digestible carbohydrates play a more important role in this preventive effect than reduction of postprandial glycemia.

Intake of whole grain foods is already recommended as part of a healthy food pattern, but especially persons with a risk of developing t2dm could benefit from this advice. Early interventions are needed to prevent irreversible damage by unnoticed hyperglycemia, which underlines the need of development of early biomarkers of this disease. In addition, detection of subpopulations most susceptible to dietary interventions due to their genetic make-up would enable more efficient personalized dietary advice. Currently, the assortment of whole grain products is small and the consumer acceptance of whole grain foods is low.

Our finding that non-digestible carbohydrates could mediate the protective effect are valuable for the development of cereal grain products with t2dm preventive potential (functional foods), which are more acceptable than traditional whole grain foods.


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Whole grain foods

In document University of Groningen Whole grain foods and the prevention of type 2 diabetes mellitus Priebe-Geyersberger, G.abriele Marion (Page 30-35)