Fibre from cereal products lowers the risk of developing diabetes

Studies have shown that cereal fibre can effectively lower the blood sugar level and is therefore a proven defender against cardiovascular disease and type 2 diabetes.

ProFi-Met (Protein, Fiber, and Metabolic Syndrome), a long-term study conducted by A.F.H. Pfeiffer and C. Honig and published in 2011 in the American Journal of Clinical Nutrition, impressively demonstrated this result. The subjects of the study, 111 male and female volunteers of an average age of 50 and body mass index of 30, were subdivided into four groups.

The first group followed a diet recommended by the German Society for Nutrition:

55 % carbohydrates, 15 % protein, 30 % fat. The second group supplemented this diet with 15 g of oat fibre twice a day. The third group’s diet consisted of 40–45 % carbohydrates, 25–30 % protein and 30 % fat, while the fourth group received a higher proportion of protein and fibre. 

After 6 and 18 weeks, liver insulin sensitivity and body fat distribution were analysed:  the oat fibre group clearly showed the best results for insulin sensitivity.

The combination of oat fibre and protein also significantly improved insulin sensitivity by blocking protein uptake from the gut and activating energy metabolism.

A 67-study meta-analysis carried out by L. Brown in 1999 also proved that soluble fibre additionally lowers cholesterol concentration in the blood. While insoluble fibres such as cellulose, hemicellulose, lignin and resistant starch appear to have no direct influence on cholesterol levels, they do effectively reduce the risk of cardiovascular disease.

A higher intake of insoluble fibre means a lower risk of developing diabetes. Cereal fibre furthermore reduces the risk of progression from prediabetes.