Display Settings:

Format

Send to:

Choose Destination
We are sorry, but NCBI web applications do not support your browser and may not function properly. More information
Diabetes Care. 2006 Feb;29(2):207-11.

Whole-grain, bran, and cereal fiber intakes and markers of systemic inflammation in diabetic women.

Author information

  • 1Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA. nhlqi@channing.harvard.edu

Abstract

OBJECTIVE:

To evaluate the dietary predictors for the markers of systemic inflammation and endothelial dysfunction in patients with type 2 diabetes.

RESEARCH DESIGN AND METHODS:

We examined whether intakes of whole grains and dietary fiber were associated with inflammatory indicators among 902 diabetic women in the Nurses' Health Study.

RESULTS:

After adjustment for age, BMI, lifestyle, and dietary covariates, intakes of whole grains and bran were both associated with significantly decreasing trends of C-reactive protein (CRP) (P for trend = 0.03 and 0.007, respectively) and tumor necrosis factor-alpha receptor 2 (TNF-R2) (P for trend = 0.017 and 0.06). High intake of cereal fiber was also inversely associated with the lower levels of CRP (P for trend = 0.03) and TNF-R2 (P for trend = 0.01). The concentrations of CRP and TNF-R2 were 18 and 8% lower in the highest quintile of cereal fiber as compared with the lowest quintile. Dietary glycemic index was positively associated with CRP (P for trend = 0.04) and TNF-R2 (P for trend = 0.0008) levels. The concentrations of CRP and TNF-R2 were 32 and 11% higher, respectively, in the highest quintile of dietary glycemic index as compared with the lowest quintile.

CONCLUSIONS:

Our data indicate that whole grains and a low-glycemic index diet may reduce systemic inflammation among women with type 2 diabetes.

PMID:
16443861
[PubMed - indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for HighWire
    Loading ...
    Write to the Help Desk