Eating more fibre and magnesium could lower diabetes risk

According to a fresh report and meta-analysis published in the May 14th issue of the Archives of Internal Medicine, having higher levels of grains and magnesium in your diet could lower the risks of developing type 2 diabetes.
Fibre is already highlighted as a major dietary aid in avoiding diabetes, on both American Diabetes Association and Diabetes UK guidelines. The ADA even suggests fibre goals to be reached, although it is believed that some fibres are more useful than others.
Experts at the Institute of Human Nutrition in Potsdam studies over 9,000 men and 15,000 women to glean their results. The researchers also conducted meta-analysis of other work to uncover facts about fibre and magnesium.
The authors reportedly concluded that: “In conclusio, the evidence from our study and previous studies, summarized by means of meta-analysis, strongly supports that higher cereal fibre and magnesium intake may decrease diabetes risk. Whole-grain foods are therefore important in diabetes prevention .”