Higher dietary intake of fiber from grains, cereals, and
magnesium, may each be associated with a lower risk of type 2 diabetes,
according to a report and analysis in the May 14 issue of Archives of Internal
Medicine, one of the JAMA/Archives journals.
Projections indicate that the number of people diagnosed
with diabetes worldwide may increase from 171 million in 2000 to 370 million by
2030, according to background information in the article. The associated
illness, death, and health care costs emphasize the need for effective
prevention, the authors write. Fiber 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. Current American Diabetes
Association guidelines include goals for total fiber intake, but research
suggests that some types of fiber may be more beneficial than others. Findings
regarding magnesium and diabetes risk remain unclear.
Dr. Matthias B. Schulze, and colleagues at the German
Institute of Human Nutrition, conducted a study of 9,702 men and 15,365 women
age 35 to 65 years. Participants completed a food questionnaire when they
enrolled in the study between 1994 and 1998, then were followed up through
2005—an average of seven years—to see if they developed diabetes. In addition,
the researchers performed a meta-analysis of previously published work related
to intake of fiber or magnesium and risk of diabetes.
During the follow-up period, 844 individuals in the study
developed type 2 diabetes. Those who consumed more fiber through cereal, bread,
and other grain products (cereal fiber), were less likely to develop diabetes
than those who ate less fiber. When the participants were split into five
groups based on cereal fiber intake, those who ate the most (an average of 29
grams per day) had a 27 percent lower risk of developing diabetes than those in
the group that ate the least (an average of 15.1 grams per day). Eating more
fiber overall or from fruits and vegetables was not associated with diabetes
risk, nor was magnesium intake.
In the meta-analysis, the researchers identified nine
studies of fiber 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 fiber or magnesium, those who consumed the
most cereal fiber 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
23percent lower risk than those who consumed the least. There was no
association between fruit or vegetable fiber and diabetes risk.
"The evidence from our study and previous studies, summarized by means of meta-analysis, strongly supports that higher cereal fiber and magnesium intake may decrease diabetes risk," the authors conclude. "Whole-grain foods are therefore important in diabetes prevention."Read More:
Chromium Study Does Not Prove Benefit to Diabetes - A study out of the Netherlands
Lessons Learned from Popular Diabetes Strategy - Weight Loss Surgery
Chicago SEO Classes - One-on One or Small Group Location Training is Available
Being Literate About Your Health - Save Your Life
http://www.chicagocomputerclasses.com/ - Chicago Computer Classes - On-Site Computer Training and Support http://www.chicagoexcelclasses.com/