Using data from the prospective Women’s Health Initiative (WHI) Observation Study investigators in the US analyzed the relationship between whole grain consumption and the incidence of Type 2 Diabetes (T2DM). Over a median follow-up period of 7.9 years a strong relationship was found between increased whole-grain consumption and reduced risk of T2DM. The findings from this study also provide support for the hypothesis that the association between whole grain consumption and the incidence of T2DM is modified by weight loss and smoking. 
Annals of Epidemiology. 2013; 23: 321-327. [Epub April 22, 2013] (Parker et al.)

Nonalcoholic fatty liver disease (NAFLD) is estimated to affect 20-46% of the population in Westernized countries, and 90% of obese people. With obesity rising, it’s essential to provide dietary guidelines for those at risk for, or diagnosed with, NAFLD. Because research shows that diets rich in whole grains reduce many of the risk factors for NAFLD, scientists working with the Nestlé Research Center recommend that “people with or at risk of NAFLD should choose whole grains over refined grains in their diet.”
International Journal of Endocrinology. 2013; 2013: article ID 585876 (Ross et al.)

A group of researchers from the University of Illinois set out to evaluate the impact of the changes to the WIC food packages in participants of the Chicago Family Food Survey. A natural experiment was conducted to assess if the changes made to WIC food packages had immediate impact (in 6 months) on dietary intake, food availability and other various life-style measures. Six months after the new rules were implemented modest changes were observed including increased fruit intake among Hispanic mothers and increased low-fat dairy intake among Hispanic mothers, Hispanic children and African American children. Availability of low-fat dairy and whole grain foods in homes increased yet changes in food availability were not correlated with changes in dietary intake. Dietary changes varied by racial/ethnic group in this sample that was comprised of Hispanic and African American mother-child dyads. 
Public Health Nutrition. [Epub April 2, 2013] (Odoms-Young et al.)

A group of investigators in Europe looked at the relationship between risk for colorectal cancer and adherence to the Mediterranean Diet in the European Prospective Investigation into Cancer (EPIC) and Nutrition study. For the EPIC study about 520,000 apparently healthy people were recruited from 1993-2000 in 23 research centers in 10 European countries. After an average follow-up of around 11 years the researchers found evidence that suggests that adherence to a Mediterranean Diet is associated with moderately reduced risk of colorectal cancer.

European Journal of Epidemiology. 2013;(28:317-328. (Bami et al.)

A group in the UK conducted a systematic review of the literature currently available concerning the possible relationship between the Mediterranean diet, cognitive function and dementia. After analyzing the available research they found that most published studies (9 out of 12) suggest greater adherence to a Mediterranean diet is associated with slower mental decline and decreased risk for Alzheimer’s disease. More research is needed to clarify the relationship of the Med Diet with vascular dementia and mild cognitive impairment.

Epidemiology. 2013; 24(4):479-489. (Lourida et al.)

A food’s nutritional quality is influenced not only by its ingredient list, but also by how it is processed. To see how processing grains affects the bioaccessibility of nutrients in animals, researchers measured the free and bound phenolic acids in pigs after feeding them whole grain barley and oats, or extruded whole grain barley and extruded oats. Extrusion is a process used to make pasta, cereal, croutons, and other grain products, by sending a flour and water mixture through a die to get uniform shapes. The researchers found that the phenolic acids (healthy phytochemicals found in plant foods) were 29% and 14% more bioaccessible in extruded barley and extruded oats, respectively, compared to their non-extruded counterparts. While this is just an animal study, it indicates that different processing methods might make different nutrients more readily available.
Journal of Agricultural and Food Chemistry. 2013 Mar 20;61(11):2739-47. (Hole AS et al.)

A group of scientists in England conducted a study that looked at 44,000 people enrolled in a study in England and Scotland. They measured factors that are related to heart health and ischemic heart disease. After comparing vegetarians to non-vegetarians they found that vegetarians were 32% less likely to develop ischemic heart disease.
Am J Clin Nutr. 2013; 97:597-603. (Crowe et al.)

Diabetes disproportionally affects the Latin American community, so researchers are eager to see which programs are most effective at improving nutrition and preventing chronic disease. In this study of 20 Spanish-speaking, low-income families, Boston researchers led an interactive nutrition education program (which included a supermarket tour and 3-5 home visits). Upon analyzing grocery receipts before and after the program, the researchers found that total calories and calories per dollar were lower than before the intervention, challenging the argument that healthy foods are too expensive. The researchers conclude that “focusing on food shopping practices is an important area within nutrition education among low-income, Spanish-speaking individuals,” and that “the current healthcare system could benefit from family- and community-based interventions.”
American Journal of Preventive Medicine. 2013 Mar;44(3 Suppl 3):S267-73. (Cortes DE et al.)

A study published in the Journal of Hunger and Environmental Nutrition helps debunk the myth that the Mediterranean Diet is cost prohibitive for families on tight budgets. The Rhode Island Community Food Bank sponsored a six-week cooking program focused on plant-based cooking with olive oil. Study authors followed the 63 participants for six months to determine whether their grocery shopping and cooking habits changed as a result of the program. At the end of the study participants had decreased their total food expenses, purchases of meat, and consumption of “junk” food. Results also suggest that eating 2 to 3 vegetarian meals per week increases fruit and vegetable consumption and helps with weight control.
Journal of Hunger and Environmental Nutrition. March 2013; 8(1). [Epub 2013 March 14] [Flynn, Reinert & Schiff]

Researchers in the United Kingdom reviewed results from 20 previous studies that compared the effects of seven different diets on 3,073 people with type 2 diabetes. They discovered that the Mediterranean Diet, as well as low-carbohydrate, low-glycemic index, and high-protein diets all helped subjects control blood sugar. The Mediterranean Diet also contributed to weight loss and increased levels of HDL (“good” cholesterol). Overall, researchers concluded that these four diets should be considered in the overall strategy of diabetes management.
American Journal of Clinical Nutrition. 2013 March. [Epub 2013 January 30] [Olubukola et al.]

A landmark clinical trial of nearly 7,500 people reveals that the Mediterranean Diet may reduce the risk of cardiovascular disease by up to 30 percent and may also reduce the risk for stroke among high-risk patients. Study participants were randomly assigned to one of three groups: Med Diet with at least 4 tablespoons of olive oil daily; Med Diet with an ounce of nuts daily; and a control group receiving advice on a low-fat diet. The two Med groups had no trouble following their instructions to enjoy five servings of fruits and vegetables, fish and legumes each three or more times a week, white meat instead of red, and wine (for those who drink), while avoiding commercial cookies and cakes, dairy products, and processed meats. The low-fat group morphed into a “typical Western diet” group. The study’s results were so clear that researchers halted the study earlier than planned because it was deemed unethical to prevent the control group from switching to a Mediterranean Diet.
The New England Journal of Medicine. 2013 February 25. [Estruch, et al.]

Using data from the Adventist Health Study-2 researchers from Loma Linda University in California looked at the relationship between vegetarian dietary patterns and the incidence of cancer in a low risk population. In this prospective study, vegetarian diets appeared to confer protection against cancer. A vegan diet appears to have the overall lowest risk of cancer and female-specific cancers; a lacto-ovo-vegetarian pattern provided greatest protection from gastrointestinal cancers.
Cancer Epidemiol Biomarkers Prev. 2013; 22:286-294. (Tantamago-Bartley et al.)