More whole grains could save €1B in Type 2 diabetes treatment costs, Finnish study finds
25 Oct 2021 --- One serving of whole grain foods could reduce Type 2 diabetes cases, which could save between €300 million (US$349 million) to almost €1 billion (US$1.2 billion) over the next ten years in treatment cost savings, according to a study carried out in Finland.
The findings could lead to public health policies that support the increased consumption of whole grains, such as labeling, campaigns, and endorsement by manufacturers and catering services.
“For example, this could be in schools and workplaces to be implemented on a national level,” Janne Martikainen, professor at the University of Eastern Finland, tells NutritionInsight.
Though this may have certain costs, “the implementation of such policies requires upfront investments, but these investments could be expected to be offset by the cost savings in the future with a potentially greater return on investment,” he adds.
Diabetes poses a huge health risk and is one of the fastest-growing diseases across the world.
Low uptake of whole grains
Type 2 diabetes is one of the fastest-growing chronic diseases both in Finland and globally, the study notes. Now published in Nutrients, it was carried out between the University of Eastern Finland and the Finnish Institute for Health and Welfare.
The researchers utilized findings from national follow-up studies, such as the Finnish Health Study, to assess the health and economic effects of increased consumption of whole grain foods on the prevention of Type 2 diabetes.
According to the findings, at least three to six servings of whole grain foods should be eaten daily, depending on an individual’s energy requirement.
“The advice is to eat a variety of whole grain products to get the best possible combination of micronutrients and types of fiber,” research manager Jaana Lindström from the Finnish Institute for Health and Welfare tells NutritionInsight.
“One-third of Finns do not eat even one dose of whole grains on a daily basis, and two-thirds have a too low fiber intake,” she adds.
The reasons behind the low uptake of whole grains in Finland may vary from gastric distress some people get especially from rye bread, and preference of the taste of white bread, she adds.
“Sometimes manufacturers make it difficult to know which bread is really whole grain and which is not, as sometimes for example “six grain bread” or bread that has a brownish color are confused to mean they are made from whole grain flour, which might or might not be true.”
A US study last year flagged that cereals, break and crackers had confusing and potentially misleading labels.
Industry and consumers grapple with diabetes
The importance of nutrition and its link with diabetes has long been touted, with studies highlighting that ultra-processed foods increase Type 2 diabetes risk.
In Britain, there have been calls for the government to intervene as the country has been described to be at a “tipping point of a public health emergency,” with one in ten people in the UK expected to be living with diabetes by 2030.
Attempting to tackle the issue of diabetes, the industry is searching for novel approaches, ranging from monitoring technologies and the use of sweeteners to control glucose levels.
The perceived health benefits of whole grains have gained ground, particularly in the US, with a survey illustrating an increase in consumption over the past five years. Flavor, as well as sustainability credentials, have also been key to this increase.
By Andria Kades
