Food processing may reduce benefits of high fibre foods

A team of NZ researchers have investigated the effects of food processing, such as milling, on the health benefits of whole grains, using a small trial of 28 adults with type 2 diabetes. Participants ate minimally-processed wholegrain foods including wholegrain oats and chunky grainy bread for one fortnight, then more processed wholegrain foods such as instant oats and wholemeal bread for another fortnight. The researchers used glucose monitors to record participant blood glucose levels over the trial period. Results showed improved blood glucose control when participants consumed the minimally processed whole grains, particularly after breakfast.