High fibre, magnesium cut diabetes risk

High levels of cereal fibre and magnesium are associated with a reduced risk of type 2 diabetes mellitus. Researchers from the German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, studied over 25,000 adults, between 35 and 65 years of age, who were followed from 1994 to 2005 for diabetes. A food-frequency questionnaire was used to assess the participants for the amounts of intake of dietary fibre and magnesium. During follow-up, it was found that 844 subjects developed non-insulin dependant type 2 diabetes. Compared with the subjects with the lowest cereal fibre intake, those with the highest intake had a 28-percent reduction in diabetes risk. Fruit and vegetable fibre intake, in contrast, did not affect the risk. Magnesium intake also showed no effect. Next, a meta-analysis, which incorporated data from nine studies on fibre intake and eight studies on magnesium intake, showed a 33-percent reduction in diabetes risk with high cereal fibre intake. Once again, fruit and vegetable fibre content had no effect. In contrast to the findings from the first study, the meta-analysis also linked high magnesium intake with a 23-percent reduction in diabetes risk. The evidence from the above studies supports higher cereal fibre and magnesium intake to decrease diabetes risk. Whole-grain foods are therefore important in diabetes prevention.