Grains & Cereals Paola KS

Some new research findings to consider when you visit your local natural or organic food store: Higher dietary intake of fiber from grains and cereals, and of magnesium, may 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. Projections indicate the number of people diagnosed with diabetes worldwide may increase from 171 million in 2000 to 370 million by 2030, according to background information in the article. The associated illness, death and healthcare costs emphasize the need for effective prevention, the authors write. Fiber may help reduce the risk of diabetes by increasing the amount of nutrients absorbed by the body and reducing blood sugar spikes after eating, among other mechanisms. Current American Diabetes Association guidelines include goals for total fiber intake, but research suggests some types of fiber may be more beneficial than others. Findings regarding magnesium and diabetes risk remain unclear. Matthias B. Schulze, DrPH, and colleagues at the German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, conducted a study of 9,702 men and 15,365 women ages 35 to 65. 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% lower risk of developing diabetes than those in the group th...