The Straits Times © Singapore Press Holdings Limited. Reproduced with permission
An article on the research conducted by the Saw Swee Hock School of Public Health (SSHSPH), NUS and Duke-NUS Medical School on how the overall quality of diet is more important to decrease the risk of diabetes.
Professor Rob Martinus Van Dam, Vice –Dean (Academic Affairs) and Domain Leader of epidemiology, NUS SSHSPH, mentioned that there is not much of an increase in the risk of diabetes over a relatively wide range of rice intakes and that the study showed that a person who eats less rice is likely to eat more of something else to maintain the same calorie intake. A person may choose more noodle dishes, which are often cooked in sauces that are high in salt and oil, while others may eat more meat to feel full. These increase their risk of diabetes. Instead, if they substitute rice with whole grains, it decreases the risk of diabetes.
Another study used established diet quality indices to determine the overall "quality" of a person's dietary pattern and measured the link between diet quality and diabetes risk. The study found that whole grains, fruits, vegetables, nuts and a moderate amount of dairy were associated with lower risks of cancer, diabetes, heart disease and stroke. Sugar-sweetened drinks, processed meat and red meat - including beef, pork and even the darker portions of poultry like chicken thigh meat - were found to be associated with higher risks of the same diseases.
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