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MSM

Health News Archive 208 - Inflammation
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Whole Grains and Low-Glycemic Food Reduce Inflammation

Whole grains and a low-glycemic index diet may reduce systemic inflammation among women with type 2 diabetes, according to a study published in the February 2006 issue of Diabetes Care.

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

After adjustment for age, BMI, lifestyle and dietary differences, intakes of whole grains and bran were both associated with significantly decreasing trends of C-reactive protein (CRP) and tumor necrosis factor (TNF-R2)—markers of blood vessel inflammation.

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 and TNF-R2 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.

Source: Lu Qi, Rob M. van Dam, Simin Liu, Mary Franz, Christos Mantzoros, and Frank B. Hu.  Whole-Grain, Bran, and Cereal Fiber Intakes and Markers of Systemic Inflammation in Diabetic Women. Diabetes Care 2006 29: 207-211.