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Intake of Refined Carbohydrates and Whole Grain Foods in Relation to Risk of Type 2 Diabetes Mellitus and Coronary Heart Disease

Simin Liu, MD, ScD, FACN

Division of Preventive Medicine, Brigham and Women’s Hospital and Harvard School of Medicine, Boston, Massachusetts



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  		Fig. 1. Percentage of nutrients remaining after whole wheat flour is refined into white flour. Source: USDA food composition data, comparing values in whole grain wheat flour and white, unenriched wheat flour (http://www.nal.usda/fnic).

 




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