Dietary fibre intake and risk of prediabetes in China: results from the Tianjin Chronic Low-grade Systemic Inflammation and Health (TCLSIH) Cohort Study

Abstract

High dietary fiber intake has been associated with a lower risk of diabetes, but the association of dietary fiber with prediabetes is only speculative, especially in China, where the supportive data from prospective studies is lacking. This study aimed to examine the association between dietary fiber intake and risk of incident prediabetes among Chinese adults. We performed a prospective analysis in 18,085 participants of the TCLSIH cohort study who were free of diabetes, prediabetes, cancer, and cardiovascular disease at baseline. Dietary data were collected using a validated 100-item food frequency questionnaire. Prediabetes was defined based on the American Diabetes Association diagnostic criteria. Cox proportional hazard models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). During 63,175 person-years of follow-up, 4,139 cases of incident prediabetes occurred. The multivariable HRs (95% CIs) of prediabetes for the highest versus lowest quartiles were 0.85 (0.75, 0.98) (P for trend =0.02) for total dietary fiber, 0.84 (0.74, 0.95) (P for trend <0.01) for soluble fiber, and 1.05 (0.93, 1.19) (P for trend =0.38) for insoluble fiber. Fiber from fruits, but not from cereals, beans, and vegetables was inversely associated with prediabetes. Our results indicate that intakes of total dietary fiber, soluble fiber, and fiber derived from fruit sources were associated with a lower risk of prediabetes.

Whole fresh fruit intake and risk of incident diabetes in different glycemic stages: a nationwide prospective cohort investigation

“…Another noteworthy discovery in our study is the significant decrease in risk of diabetes with fruit intake in NGT population, but not significant in established prediabetes. The Cox regression models were fitted with each 300 g intake of fruit intake with risk of incident diabetes, after adjustments for age, sex, BMI, waist circumference, physical activity, sedentary time, smoking and drinking status, education level, family history of diabetes, triglycerides, LDL-C, HDL-C That contrasts with the findings from several prospective cohorts, showing that dietary antioxidant capacity [38] and fiber [39] derived from fruit were inversely associated with risk of diabetes in prediabetes subjects, and risk of prediabetes in normal people, respectively. In a RCT to prevent diabetes in overweight/obese prediabetes individuals, lifestyle intervention including education and support could reduce risk of diabetes with HR of 0.49 at one year, among which 12.2% of the risk fall attributed to the change of increasing fruit and vegetable intake [40].…”

Associations between Consumption of Dietary Fibers and the Risk of Type 2 Diabetes, Hypertension, Obesity, Cardiovascular Diseases, and Mortality in Chinese Adults: Longitudinal Analyses from the China Health and Nutrition Survey

“…Studies on dietary fiber and chronic diseases such as hypertension, obesity, cardiovascular disease, and all-cause mortality in the Chinese population are lacking. A 2021 study [49] involving 3250 middle-aged and elderly participants in Hangzhou reported that dietary fiber intake was associated with a reduced risk of newly diagnosed T2D (odds ratio (OR) = 0.70, 95% CI: 0.49, 1.0), and another study [50] reported that dietary fiber intake was associated with a reduced risk of prediabetes in a population in Tianjin (OR = 0.85, 95% CI: 0.75, 0.98). We found that the highest quantile of dietary fiber intake in both study populations (>15.1 g and >21.4 g, respectively) was higher than in our study population (>13.5 g).…”

Relationship Between Dietary Fiber and Vitamin C Intake and Oral Cancer

“…Dietary fiber appears to have an anti-inflammatory effect ( 40 , 41 ), through the creation of anti-proliferative and pro-apoptosis short-chain fatty acids by gut bacteria ( 42 ). By decreasing nuclear factor kappa-B activation and increasing anti-microbial peptide release, these short-chain fatty acids can lower pro-inflammatory cytokine expression ( 43 , 44 ), whereas inflammation plays a key role in the etiology of precancerous lesions in the mouth ( 45 , 46 ). Another possibility is that fiber-rich foods usually contain higher antioxidants, because higher fiber intake mostly origin from diet patterns rich in fruits, vegetables and beans ( 47 ).…”