(HealthDay News) – For Japanese patients with type 2 diabetes, increased dietary fiber and fruit and vegetable intake is associated with reduced risk of stroke, according to a study published in the December issue of Diabetes Care.
Shiro Tanaka, PhD, from Kyoto University in Japan, and colleagues examined the correlation between fiber-rich food consumption and cardiovascular disease in a cohort of 1,414 patients with type 2 diabetes without history of cardiovascular disease, aged 40–70 years, and whose hemoglobin A1c values were ≥6.5%. Participants completed a dietary survey.
During a median follow-up of 8.1 years, the researchers identified 68 strokes and 96 cases of coronary heart disease. Intake of dietary fiber in the fourth vs. the first quartile was associated with a hazard ratio of 0.39 for stroke (P=0.12); for fruits and vegetable intake, the hazard ratio was 0.35 (P=0.04). No significant associations were observed for coronary heart disease. Per 1g increase, the hazard ratio for soluble fiber was smaller (0.48; P<0.01) than for total or insoluble dietary fiber (0.82 and 0.79, respectively; P<0.01).
“Increased dietary fiber, particularly soluble fiber, and vegetables and fruits were associated with lower incident stroke but not coronary heart disease in patients with type 2 diabetes,” the authors write.