According to a study a higher dietary intake of fibre from grains and cereals is associated with a lower risk of type 2 diabetes.
Fibre may help reduce the risk of diabetes by increasing the amount of nutrients absorbed by the body and reducing blood sugar spikes after eating, among other mechanisms.
In the meta-analysis, the researchers identified nine studies of fibre and eight studies of magnesium intake. Based on the results of all the studies, in which participants were classified into either four or five groups according to their intake of fibre or magnesium, those who consumed the most cereal fibre had a 33 percent lower risk of developing diabetes than those who took in the least, while those who consumed the most magnesium had a 23 percent lower risk than those who consumed the least. There was no association between fruit or vegetable fibre and diabetes risk.
clipped from www.medica.de
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