Intake of Fiber From Different Food Sources and Type 2 Diabetes Risk: An Integrated Analysis of Epidemiological and Multiomic Data
Authors' conclusion
Higher intakes of total, cereal, and fruit fiber are associated with a lower risk of T2D and a more favorable metabolic profile, with the gut microbiome potentially contributing to the beneficial association of fruit fiber.
Study context
- Population
- Participants of three large prospective US cohorts observed for up to 34 years
- Participants
- 195,222 participants3 cohorts
- Exposure
- Higher vs lower intake of fiber from different food sources
- Outcome
- Incident T2D
- Follow-up
- Up to 34 years
Methodological detailsthree large prospective US cohorts, integrated epidemiological and multiomic analysis
- Three large prospective US cohorts
- Integrated epidemiological and multiomic analysis
Main finding
As reported in the abstract
Incident T2D (18,369 cases)
Estimate (95% CI)
Total fiber
HR comparing extreme quintiles 0.88(0.82–0.94)
Cereal fiber
HR 0.77(0.73–0.82)
Fruit fiber
HR 0.82(0.78–0.87)
Observational data: associations, not effects.
Further findings
Plasma biomarkers and T2D metabolomic profile
- Greater total, cereal and fruit fiber, but not vegetable fiber, linked to more favorable insulinemic, lipid and inflammatory biomarker profiles and a metabolomic profile indicating lower T2D risk
Gut microbiome
- Gut microbial species (e.g., Faecalibacterium prausnitzii, Ruminococcus lactaris, Gemmiger formicilis) and butyric acid-producing enzymes associated with higher fruit fiber intake and a metabolomic profile indicating lower T2D likelihood
Parts of this Brief are withheld: the automatic checks could not confirm them against the abstract.
Original publication
Intake of Fiber From Different Food Sources and Type 2 Diabetes Risk: An Integrated Analysis of Epidemiological and Multiomic Data. Diabetes Care. Published 1 April 2026. doi:10.
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