High levels of cereal fiber and magnesium are associated with a reduced risk of type 2 diabetes mellitus, according to a report in the Archives of Internal Medicine.
The findings stem from an analysis performed by Dr Matthias B. Schulze and colleagues from the German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal. The study involved over 25,000 adults, between 35 and 65 years of age, who were followed from 1994 to 2005 for diabetes.
A food-frequency questionnaire was used to assess the participants for the amounts of dietary fiber and magnesium. During follow-up, 844 subjects developed type 2 diabetes, the report indicates. Compared with the subjects with the lowest cereal fiber intake, those with the highest intake had a 28-percent reduction in diabetes risk.
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