This commentary from Glenn Gaesser, PhD. explores the association between refined grain consumption and the risk of type 2 diabetes (T2D). Current U.S. dietary guidelines recommend replacing refined grains with whole grains due to the recognized benefits of whole grains for reducing chronic disease risks.
Key Points:
- Meta-analyses and cohort studies show no significant link between refined grain intake and increased T2D risk when refined grains are analyzed as a distinct food category.
- The association between refined grains and T2D risk may stem more from other components of unhealthy dietary patterns, such as red and processed meats and sugar-sweetened beverages.
- Total grain consumption, which includes refined and whole grains, is associated with reduced T2D risk.
The commentary emphasizes the need for clear definitions in future research to differentiate staple refined grains (e.g., bread, rice) from indulgent refined grains (e.g., pastries) to better understand their health impacts.
