Increased Fibre and Magnesium Intake Helps Reduce Diabetes Risk

Filed in archive Diet , Research on May 16, 2007

A new German study suggests that increased intake of fibre and magnesium-rich grains can significantly reduce the risk of developing diabetes.

The said research, led by Matthias Schulze, from the German Institute of human nutrition Potsdam-Rehbruecke revealed the following:

• consumption of fibre through cereal, bread and other grain products (cereal fibre) was associated with a reduced risk of diabetes; highest fibre intake (an average of 29 grams per day) resulted to 27% lower risk than those with the lowest intake (an average of 15.1 grams per day).


• no difference observed in the reduction of risks between soluble or insoluble fibre


• highest consumption of cereal fibre was associated with a 33 % reduction in the risk of diabetes


• consumption of the most magnesium had a 23 per cent lower risk, compared to those who consumed the least

In both cases (fibre or magnesium), no association was found between fruit or vegetable fibre and diabetes risk.

The study's findings, reported in the Archives of Internal Medicine, strongly support the importance of whole grain foods in diabetes prevention.

But of course, it cannot be just fibre and magnesium but an entirely nutritionally balanced diet that will lower our risks of developing diabetes.

Find more details from the full report.