Barry Groves, joka kirjoitti toistakymmentä vuotta sitten kirjan Eat Fat Get Thin
sanoo nyt videolla muun muassa, että on käytännöllisesti katsoen sama syökö valkoista leipää vai kokojyvää. Valkoisen jauhon GI voi vaihdella välillä 61-101, kokojyväjauhon vaihteluväli on vielä suurempi ylimmän arvon ollessa 112, kun glukoosin GI=100.
Että se siitä suomalaisesta kokojyvävohotuksesta. Palstallahan tämä on tiedetty iät ajat, mutta on mukava nähdä jonkun sanovan sen videolla lontooksi.
Näissä tutkimuksissa saatiin aivan toisenlaista tietoa:
Whole-grain intake and the risk of type 2 diabetes: a prospective study in men.http://www.ncbi.nlm.nih.gov/pubmed/12197996
We examined prospectively the associations between whole- and refined-grain intake and the risk of type 2 diabetes in a large cohort of men.
In men, a diet high in whole grains is associated with a reduced risk of type 2 diabetes in men that may be mediated by cereal fiber. Efforts should be made to replace refined-grain with whole-grain foods.
Whole-grain and fiber intake and the incidence of type 2 diabetes.http://www.ncbi.nlm.nih.gov/pubmed/12600852
Epidemiologic evidence of a preventive effect of whole grain against type 2 diabetes is mainly based on data from women. Information specific to men and women is needed.
Whole-grain consumption was associated with a reduced risk of type 2 diabetes. The relative risk (adjusted for age, sex, geographic area, smoking status, body mass index, energy intake, and intakes of vegetables, fruit, and berries) between the highest and lowest quartiles of whole-grain consumption was 0.65 (95% CI: 0.36, 1.18; P for trend = 0.02). Cereal fiber intake was also associated with a reduced risk of type 2 diabetes. The relative risk between the extreme quartiles of cereal fiber intake was 0.39 (95% CI: 0.20, 0.77; P = 0.01).
Lisäksi epidemiologisissa tutkimuksissa rasvan käyttö oli yhteydessä tyypin 2 diabetekseen:
Dietary fat is the nutrient most closely associated in epidemiologic studies with the risk of developing T2DM. Although dietary fats clearly have an impact on total caloric intake related to their caloric density and on circulating lipids, they have a minimal impact on glycemia acutely. Fat intake is a contributor to obesity and the critical nutrient for cardiovascular risk management. It is generally recommended that people with diabetes (and everyone in general) consume a diet that is modestly restricted in calories (if they are overweight) containing less than 10% of total calories as saturated fat and less than 10% as polyunsaturated fat. Some advocate substituting foods high in monounsaturated fatty acids—seeds, nuts, avocado, olives, olive oil, and canola oil—for carbohydrate, but most patients do not find adequate variety in the monounsaturated fatty acid category and often overeat these high-calorie foods. Higher-carbohydrate diets can raise postprandial glucose and triglycerides but are much less calorically dense and have a higher thermic effect, both of which tend to promote weight loss.
Lähde: Textbook of Endocrinology