Role of food fiber in glycemic control of patients affected by type 2 diabetes mellitus

BACKGROUND: Soluble food fibers present in legumes, artichokes, chicory, oat bran etc. thanks to their fermentability and viscosity modify and slow down the glucose absorption, reducing postprandial peaks and allowing a higher complex carbohydrates intake in the diet of patients affected by type 2 diabetes mellitus. Soluble fibers better incretin hormons secretion and performances, particularly by increasing GLP1, which, in turn, increases insulin production and efficiency. Food containing soluble fibers also influences the diet glycemic index, and starch that is richer in amylose compared to amylopectin is resistant starch;moreover the glucose decrease is dose-dependent and any structural fiber modification (e.g. apple, blended apple, apple juice) contained in food, reduces the post-prandial hypoglycemic effect related to the extent of the modification. Also starch and fiber combination (pasta with vegetables) or cooking methods, low temperature food storage, change the physical structure of starch, reduce hydrolisis and digestion capacity by pancreatic amylases (resistant starch). METHODS: We have used a high soluble fiber rate diet, resistant starch, complex carbohydrates in a group of patients affected by type 2 diabetes mellitus. RESULTS: Glucose levels decreased after a 6-month high soluble fiber rate diet. CONCLUSIONS: Fibers provide a good help for prevention and correction of damages due to disproportionate intake, and allow to modulate and delay glucose absorption time.