More fiber from grains and cereals (but not from fruit andvegetables) and higher intake of magnesium may each be associatedwith a lower risk of type 2 diabetes, according to a report in theMay Archives of Internal Medicine.
Researchers in Germany followed over 25,000 people from 35 to 65years old for an average of seven years, during which 844 of themdeveloped type 2 diabetes.
When the participants were divided intofive groups based on intake of fiber from cereal and breads, thosewho ate the most fiber (a daily average of 29 grams) had a 27percent lower risk of developing diabetes than those in the groupthat ate the least (a daily average of 15.1 grams). Eating morefiber overall or eating fiber from fruits and vegetables was notassociated with reduced diabetes risk.
The researchers also conducted a meta-analysis of nine previousstudies of fiber and eight studies of magnesium intake. (Ameta-analysis examines the combined results of several small studiesabout the same subject.)
Based on the results of all the studies, people who ate the mostcereal and bread fiber had a 33 percent lower risk of developingdiabetes than those who ate the least, while people who consumed themost magnesium had a 23 percent lower risk than those who took inthe least. Eating fiber from fruit or vegetable sources did notlower diabetes risk.
Source: Archives of Internal Medicine