"Higher dietary intake of fiber from grains and cereals may each be associated with a lower risk of type 2 diabetes, according to a report and meta-analysis in the May 14 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Matthias B. Schulze, Dr.P.H., and colleagues at the German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, 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).
It's obvious based on previously reported facts that fiber is an important part of the diet, and this new information from a large, well-reviewed study about the improved diabetes risk of fiber intake adds more fuel to that fire. At a meeting called Expo West in Anaheim two years ago, we met the owners of a small company in Minneapolis that produces the most delicious fiber product in the world. This mix can be added to your breakfast cereal, put on top of buttered toast, added to yogurt, or put into pancakes. It is linked to the headline of today's article, and we heartily recommend it. My company has no association with this firm -- it's in the "Wham" category because once you taste it, you'll want more.
Dave
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