Fibre and magnesium cut diabetes risk

May 16, 2007 in Diabetes & Diabetes Prevention, Nutrition Topics in the News

Fibre and magnesium cut diabetes risk

According to German researchers, increasing your intake of fibre and magnesium-rich grains could cut your risk of diabetes by more than 25 percent.

Researchers examined food frequency questionnaires of nearly 25,000 subjects as part of the European Prospective Investigation into Cancer and Nutrition, looking at fibre from cereal, bread and other grain products. 

They found that people who reported consuming 29 grams of fibre or more per day had a 27 percent lower risk of developing diabetes, than those people who consumed 15 grams per day.

The researchers also conducted a meta-analysis of eight studies examining magnesium intake.  Researchers report that people who consumed the most magnesium had 23 percent lower risk of diabetes compared to people with the lowest intake.

The findings were reported in the Archives of Internal Medicine.

According to Canada's Food Guide, people should choose whole grains more often - a whole grain serving includes; 1 slice whole grain bread, ¾ cup hot whole grain cereal, ½ cup quinoa or ½ cup cooked brown rice.

Rich sources of magnesium include; pumpkin seeds, spinach, Swiss chard, salmon and sunflower seeds.

All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.