283 Improvement in insulin resistance related to whole grains and fiber.

J. HALLFRISCH. Beltsville Human Nutrition Research Center, ARS, USDA, Beltsville, MD 20705.

Insulin resistance, the inability of the body to control blood glucose with normal levels of insulin, is associated with obesity and may be an early step in the development of noninsulin-dependent diabetes mellitus. Secretion of lower levels of insulin to maintain normal blood glucose is an indication of improvement in insulin resistance or greater insulin sensitivity. A number of whole grain foods and grain fiber sources are beneficial in reduction of insulin resistance and improvement in glucose tolerance. Dietary recommendations of health organizations suggest consumption of 3 servings/day of whole grain foods; however, Americans generally fall below this standard. When compared to white bread, consumption of whole wheat bread elicits lower blood glucose and insulin responses. Grains with high levels of soluble beta glucans such as oats and barley are generally more effective in improving insulin sensitivity than wheat which contains predominantly insoluble dietary fiber. Consumption of oats and barley have also been associated with lowering risk factors for heart disease. Replacing low fiber grain foods with whole grain products will reduce risk of developing insulin resistance and obesity and improve the health of the American population.