Consumption of Fiber Reduce Risk of Diabetes

Type of fiber found in whole grains and some plants, also known as insoluble fiber, can help prevent the onset of diabetes by increasing the hormone insulin in regulating blood sugar in the body. The statement was presented in the journal Diabetes Care, which adds to the evidence that there was indeed a relationship between consumption of fiber (like cereal) to lower the risk of diabetes. Many patients (especially those suffering from type 2 diabetes) were helped or reduced risk by eating insoluble fiber.

Actually there are two kinds of fiber, which is soluble fiber and insoluble fiber. Soluble fiber is soluble in water and forms a material such as a gel, which is believed to reduce cholesterol and blood sugar. Foods such as oatmeal and grains (beans, apples, berries, and other fruits) is very high in fiber dissolution. While insoluble fiber is not soluble in water and can pass through the digestive system as a whole. However, it is not clear. In some studies, diets which contain insoluble fiber are associated with a lower risk of diabetes.

To test, conducted a study involving 17 women with excess body weight, and for three days on a diet by eating bread enriched with insoluble fiber and three other days also consume the same bread, but low in fiber. After several days of eating bread that is rich in fiber, regulate insulin sensitivity in these women is getting better.

Fiber from sources that can naturally be obtained by eating foods derived from materials of vegetable. However, currently most people want things to be effective and efficient so that they tend to consume fiber in the form of supplements (20-35 grams of fiber / day) as a second choice.