Diabetes, Heart and Cardiovascular Diseases News Chronicle.  Diabetes, Cardiovascular and Heart Diseases
 Article 329
    Published on May 1, 2018


Eating high-fiber foods may control type 2 diabetes

A six-year long high-fiber diet study show a reduction in body weight (weight loss) and reduction in the blood glucose levels and an improvement in the blood lipid profiles among type 2 diabetes (T2D) patients who are eating high-fiber diet as a major part of their diet when compared with patients eating a normal diet.


Fatty acids will be produced in the gut when the gut bacteria break down the carbohydrates that we eat. The development of type 2 diabetes is associated with the low levels of these fatty acids. This study shows that type 2 diabetes in a patient can be prevented by restoring the production of these fatty acids by re-balancing the gut bacteria.

Researchers have conducted experiments by dividing the participants into two groups. There are 27 people in the first group or a high-fiber diet group. They ate a diet rich in dietary fiber, seeds, vegetables and prebiotics such as whole grains and Chinese medicinal foods. These foods help in the growth of specific bacteria in the gut, which can break down carbohydrates we eat to produce short-chain fatty acids. There are 16 people in the second group or control group. They ate standard low-fat and low-carb diet as per dietary recommendations. All the participants in the study were under acarbose drug.

After 12 weeks, researchers have found a marked reduction in the blood sugar levels, body weight and improved HbA1c levels (also known as A1C or glycated hemoglobin) in the group of people under high-fibre diet. Researchers also observed an increase in the insulin production due to the improvement in the gut environment.


Researchers say high-fibre (fiber) diet causes re-balance in the gut bacteria. The re-balanced gut bacteria enhance the production of butyric acid in the gut. Butyric acid kills those harmful bacteria causing lower insulin production. Increase in the insulin production reduces blood sugar levels.

In another study involving sterile mice models, researchers transplanted bacteria from the people on high-fibre diet into mice models. Researchers have observed a very good blood sugar levels in those mice models.

Researchers say their study found an evidence which shows eating more dietary fibre (fiber) could re-balance gut bacteria and improve food digestion and blood glucose levels. They also say their study can help in developing probiotic treatments for the prevention of type 2 diabetes in patients.


Eating dietary fiber could re-balance gut bacteria, increases insulin production and prevent type 2 diabetes (T2D).

Lead author of the study was Liping Zhao, Department of Biochemistry and Microbiology, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey. The study findings were published March 9, 2018 in the journal Science. Title of the article was "Gut bacteria selectively promoted by dietary fibres alleviate type 2 diabetes." DOI : doi.org/10.1126/science.aao5774




       
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Acarbose : Acarbose drug lowers blood sugar levels in type 2 diabetes patients. This drug negates high blood glucose levels associated with high-carb diets and allows digestion of starch more slowly than usual.

High-fiber diet : See high fiber foods.

High-fibre foods : Some of the best high-fibre content foods are:

Food item Fiber content
Artichokes 10.3 grams per medium vegetable, cooked.
Asparagus 2.1 grams per 100 grams
Avocados 6.7 grams per half, raw.
Beans, Black 15 grams per cup, cooked.
Beans, Lima 13.2 grams per cup, cooked.
Beet Greens 3.0 grams per 100 grams, cooked.
Beets (Beetroot) 2.8 grams per 100 grams
Blackberries 7.6 grams per cup, raw.
Bran Flakes 7 grams per cup, raw.
Broccoli 5.1 grams per cup, boiled.
Broccoli Raab (Cime di Rapa) 2.8 grams per 100 grams, cooked.
Brussels Sprouts 4.1 grams per cup, boiled.
Butternut Squash 3.2 grams per 100 grams, cooked.
Cabbage 1.9 grams per 100 grams, cooked.
Cauliflower 2.3 grams per 100 grams, cooked.
Celeriac 1.8 grams per 100 grams
Celery 1.6 grams per 100 grams
Chia seeds 5.5 grams per tablespoon
Collard Greens 4 grams per 100 grams, boiled
Eggplants (Aubergines) 3.0 grams per 100 grams
Fennel 3.1 grams per 100 grams
Kale 3.6 grams per 100 grams
Lentils 15.6 grams per cup, cooked.
Lettuce (Cos or Romaine) 2.1 grams per 100 grams
Mushrooms (Portabella, cooked) 2.2 grams per 100 grams, cooked.
Oatmeal 4 grams per cup, cooked.
Okra 3.2 grams per 100 grams
Onions 1.7 grams per 100 grams
Parsnips 4.9 grams per 100 grams, boiled
Pearled barley 6 grams per cup, cooked.
Pears 5.5 grams per medium fruit, raw.
Peas 8.8 grams per cup, cooked.
Peas, Split 16.3 grams per cup, cooked.
Raspberries 8 grams per cup, raw.
Rutabagas (Swede) 2.3 grams per 100 grams, cooked.
Savoy Cabbage 3.1 grams per 100 grams
Snap Beans 3.2 grams per 100 grams, cooked.
Spinach 2.4 grams per 100 grams, cooked.
Sweet Corn 2.9 grams per 100 grams
Sweet Potato 3.3 grams per 100 grams, cooked.
Swiss Chard 2.1 grams per 100 grams, cooked.
Turnips 2 grams per 100 grams, cooked.
Whole-Wheat Pasta 6.3 grams per cup, cooked.

 

 

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