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More fiber from grains and cereals (but not from fruit and vegetables) and higher intake of magnesium may each be associated with a lower risk of type 2 diabetes, according to a report in the May Archives of Internal Medicine.
Researchers in Germany followed over 25,000 people from 35 to 65 years old for an average of seven years, during which 844 of them developed type 2 diabetes.
When the participants were divided into five groups based on intake of fiber from cereal and breads, those who ate the most fiber (a daily average of 29 grams) had a 27 percent lower risk of developing diabetes than those in the group that ate the least (a daily average of 15.1 grams). Eating more fiber overall or eating fiber from fruits and vegetables was not associated with reduced diabetes risk.
The researchers also conducted a meta-analysis of nine previous studies of fiber and eight studies of magnesium intake. (A meta-analysis examines the combined results of several small studies about the same subject.)
Based on the results of all the studies, people who ate the most cereal and bread fiber had a 33 percent lower risk of developing diabetes than those who ate the least, while people who consumed the most magnesium had a 23 percent lower risk than those who took in the least. Eating fiber from fruit or vegetable sources did not lower diabetes risk.
Source: Archives of Internal Medicine
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