Global study with participation of a Kuwaiti researcher: Dietary fiber reduces the risk of diabetes
In a move reflecting the importance of scientific research in combating chronic diseases, a recent global scientific study revealed that higher intake of dietary fiber is associated with a reduced risk of type 2 diabetes, with the level of benefit varying according to the source of the fiber. Dr. Hala Al-Enezi, 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 the Harvard T.H. Chan School of Public Health, participated in the study alongside a select group of leading researchers in nutrition and public health, led by Professor Frank Hu, Professor Walter Willett, and Dr. JoAnn Manson. Dr. Al-Enezi’s participation in this research was supported by the Kuwait Heart Association, as part of its ongoing efforts to support scientific research and empower Kuwaiti researchers to contribute to global studies that improve community health.
Dr. Hala Al-Enezi stated that the study provides a deeper understanding of the role dietary fiber plays in diabetes prevention, emphasizing that the focus should be on the quality and sources of food, not just the quantity consumed, within a healthy and balanced diet. She explained that the study is one of the largest to investigate 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 significant scientific strength to its findings.
She added that the study went beyond establishing the link between fiber intake and reduced diabetes risk; it also sought to understand the biological mechanisms underlying this relationship, 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, with the greatest benefit associated with fiber from whole grains and fruits. Analyses further indicated that part of this benefit stems from improved blood sugar regulation, reduced inflammation, and enhanced gut health.
Dr. Hala Al-Enezi emphasized that one of the key messages of the study is that the source of fiber is as important as the amount consumed. She clarified that whole grains and fruits yielded the best results, without diminishing the importance of vegetable consumption, but rather highlighting the differing impacts of various fiber sources on the body. She added that the findings support dietary recommendations encouraging the consumption of natural, fiber-rich foods such as whole grains, fruits, and legumes, while reducing the intake of low-fiber processed foods, given their role in preventing diabetes and heart disease.
Dr. Al-Enezi affirmed that the Kuwait Heart Association’s support for her participation in this research reflects the Association’s commitment to backing scientific research and fostering collaboration with global academic institutions, enabling Kuwaiti researchers to contribute to high-level research published in leading international scientific journals.
Natural foods support heart health: Dr. Hala Al-Enezi urged the public to incorporate natural, fiber-rich foods into their daily diet, such as whole wheat bread, oats, brown rice, fresh fruits, and legumes, due to their scientifically proven benefits in supporting heart health and helping reduce the risk of type 2 diabetes, within a healthy and balanced lifestyle.
