Metabolic Effects of Dietary Fiber Consumption and Prevention of Diabetes

    Consumption of soluble dietary fiber (DF)² reduces postprandial glucose responses after carbohydrate-rich meals, as well as lowering total and LDL cholesterol levels (1). These effects are likely explained the viscous and/or gel-forming properties of soluble DF, which thereby slow gastric emptying and macronutrient absorption from the gut. However, it is not soluble DF, but mainly the consumption of insoluble cereal DF and whole grains, that is consistently associated with reduced risk of type 2 diabetes in large prospective cohort studies (2,3). A number of recent studies give novel insights that might help establish a metabolic link between insoluble DF consumption and reduced diabetes risk. Potential candidates are improved insulin sensitivity and the modulation of inflammatory markers, as well as direct and indirect influences on the gut microbiotA.

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