Al-Eissa: Balanced diet is a protective factor against chronic diseases
A recent international scientific study revealed that increased consumption of dietary fiber is associated with a reduced risk of type 2 diabetes, with the benefits varying according to the source of the fiber. These findings reinforce the importance of adopting a healthy diet based on natural foods.
Dr. Hala Al-Eisa, Assistant Professor in the Department of Public Health Practice at the College of Health Sciences, Kuwait University, and a researcher in the Department of Nutrition at Harvard T.H. Chan School of Public Health, participated in the study alongside a group of international researchers led by Professors Frank Hu and Walter Willett, and Dr. JoAnn Manson. The study was published in the journal Diabetes Care, with support from the Kuwait Heart Association.
Dr. Al-Eisa stated that the study provides a deeper understanding of the role dietary fiber plays in preventing diabetes, noting that the quality and source of food are no less important than the quantity consumed. She emphasized that following a balanced dietary pattern is one of the most significant factors in preventing chronic diseases.
She explained that the study is among the largest to examine the relationship between dietary fiber and diabetes risk, encompassing more than 195,000 men and women followed for up to 34 years across three long-term American studies, lending high scientific strength and credibility to its results.
Dr. Al-Eisa added that the researchers did not merely observe the link between fiber intake and reduced diabetes risk; they also explored the biological mechanisms responsible for these benefits by using advanced techniques to analyze blood markers and study beneficial gut bacteria.
The results showed that individuals who consumed higher amounts of fiber were less likely to develop type 2 diabetes. Fiber derived from whole grains and fruits demonstrated the greatest protective effect. Analyses indicated that part of these benefits stems from improved blood sugar regulation, reduced inflammation, and enhanced gut health.
Dr. Al-Eisa stressed that the study’s key finding is that the source of fiber is a crucial factor in achieving health benefits. Whole grains and fruits yielded the best results, while vegetables were also highlighted as important in the diet, although their impact may differ from other fiber sources.
She noted that the study’s findings support dietary recommendations encouraging increased consumption of natural, fiber-rich foods such as whole grains, fruits, and legumes, while limiting intake of low-fiber processed foods, given their role in preventing diabetes and heart disease.
In the same context, Dr. Al-Eisa affirmed that the Kuwait Heart Association’s support for her participation in this research exemplifies the Association’s commitment to backing scientific research and strengthening collaboration with global academic institutions, thereby enabling Kuwaiti researchers to engage in pioneering studies published in leading international scientific journals.
