The following is a summary of “Variety and Quantity of Dietary-Insoluble Fiber Intake From Different Sources and Risk of New-Onset Diabetes,” published in the January 2023 issue of Endocrinology & Metabolism by Yang, et al.

Uncertainty surrounds the connection between diabetes and the variety and quantity of dietary fiber intake from various sources. Therefore, using information from the China Health and Nutrition Survey (CHNS), researchers sought to determine whether there were any links between the variety and quantity of insoluble fiber consumed from six major food sources and the development of new-onset diabetes.

At baseline, 16,272 CHNS patients without diabetes were enrolled. A household food inventory and three consecutive 24-hour dietary recalls determined how much food was consumed. Analyses employed energy-adjusted dietary intake. The number of insoluble fibers consumed at the proper level from specific sources, considering both the kind and quantity of insoluble fiber, was characterized as the diversity score of insoluble-fiber sources. New-onset diabetes was defined as having fasting glucose greater than or equal to 7.0 mmol/L, glycated hemoglobin A1c greater than or equal to 6.5%, or a self-reported physician diagnosis of diabetes.

About 1,101 patients experienced the emergence of new diabetes over the median follow-up of 9.0 years. For energy-adjusted dietary intake of total insoluble fiber, an insoluble fiber derived from refined and whole grains, and insoluble fiber derived from vegetables, legumes, fruits, and tubers, there were L-shaped relationships with new-onset diabetes (all P for nonlinearity <.001). In addition, a greater variety score of insoluble fiber sources was substantially linked to a lower risk of newly developing diabetes (hazard ratio per 1-score increment: 0.61; 95% CI: 0.58-0.65).

The quantity and diversity of insoluble fiber from various food sources were inversely correlated with newly developed diabetes.