Furthermore, high consumption of dietary fibre from cereals has been shown to be associated with a lower risk of type 2 diabetes [50], an improved postprandial glycaemic response, and increased sensitivity to insulin [57]; this possible mechanism is associated with the interference of cereal fibres with the absorption and digestion of dietary protein and the modulation of the metabolic signature of amino acids by inhibiting the activation of the rapamycin/S6 kinase 1 signalling pathway [58]. The gene discussed is INS; the disease is type 2 diabetes mellitus.