Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses

Reynolds, Andrew; Akerman, Ashley P.; Mann, Jim

doi:10.1371/journal.pmed.1003053

Cited by 287 publications

(229 citation statements)

References 79 publications

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“…In a separate study from Mexico on 217 adolescents, it was demonstrated that those with the highest dietary fibre intake had lower odds of homeostasis model assessment of insulin resistance (HOMA-IR) >2.97 (OR 0.34; 95% CI 0.13–0.93), following adjustments for age, sex, body fat percentage and intake of saturated fatty acids [ 38 ]. Finally, in a recent systematic review and meta-analysis on the effects of dietary fibre and whole grains in the management of Diabetes Mellitus, there was an association of high-fibre diet with improved insulin sensitivity, including many other aspects of metabolic health, such as HbA1C, lipid profile, body weight and C-reactive protein [ 39 ]. There is, however, a deficiency of published longer-term controlled studies (>12 months) on the metabolic effects of increasing dietary fibre intake [ 39 ] (with a notable exception [ 35 ]), and this should be a focus for future research in this field.…”

Section: The Benefits Of Dietary Fibrementioning

confidence: 99%

“…Finally, in a recent systematic review and meta-analysis on the effects of dietary fibre and whole grains in the management of Diabetes Mellitus, there was an association of high-fibre diet with improved insulin sensitivity, including many other aspects of metabolic health, such as HbA1C, lipid profile, body weight and C-reactive protein [ 39 ]. There is, however, a deficiency of published longer-term controlled studies (>12 months) on the metabolic effects of increasing dietary fibre intake [ 39 ] (with a notable exception [ 35 ]), and this should be a focus for future research in this field.…”

Section: The Benefits Of Dietary Fibrementioning

confidence: 99%

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The Health Benefits of Dietary Fibre

et al. 2020

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Background: Dietary fibre consists of non-digestible forms of carbohydrate, usually as polysaccharides that originate from plant-based foods. Over recent decades, our diet within Westernised societies has changed radically from that of our hominid ancestors, with implications for our co-evolved gut microbiota. This includes increased ingestion of ultra-processed foods that are typically impoverished of dietary fibre, and associated reduction in the intake of fibre-replete plant-based foods. Over recent decades, there has been a transformation in our understanding of the health benefits of dietary fibre. Objective: To explore the current medical literature on the health benefits of dietary fibre, with a focus on overall metabolic health. Data Sources: We performed a narrative review, based on relevant articles written in English from a PubMed search, using the terms ‘dietary fibre and metabolic health’. Results: In the Western world, our diets are impoverished of fibre. Dietary fibre intake associates with overall metabolic health (through key pathways that include insulin sensitivity) and a variety of other pathologies that include cardiovascular disease, colonic health, gut motility and risk for colorectal carcinoma. Dietary fibre intake also correlates with mortality. The gut microflora functions as an important mediator of the beneficial effects of dietary fibre, including the regulation of appetite, metabolic processes and chronic inflammatory pathways. Conclusions: Multiple factors contribute to our fibre-impoverished modern diet. Given the plethora of scientific evidence that corroborate the multiple and varied health benefits of dietary fibre, and the risks associated with a diet that lacks fibre, the optimization of fibre within our diets represents an important public health strategy to improve both metabolic and overall health. If implemented successfully, this strategy would likely result in substantial future health benefits for the population.

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Section: The Benefits Of Dietary Fibrementioning

confidence: 99%

Section: The Benefits Of Dietary Fibrementioning

confidence: 99%

The Health Benefits of Dietary Fibre

et al. 2020

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“…Dietary fibre from cereals was found to be effective in reducing the postprandial blood glucose response (i.e., blood glucose levels after a meal) and increasing the insulin response [ 113 ]. As outlined above, soluble dietary fibre has the capacity to increase the viscosity of stomach content.…”

Section: Dietary Fibre From Whole Grains and Health Implicationsmentioning

confidence: 99%

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Joye

2020

Nutrients

186

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The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

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“…Wheat-based foods have been staple foods since wheat was domesticated about 10,000 years ago, and they constitute a major source of macro-and micronutrients and energy (15-20% of the required intake) for the world population, especially in developing countries (2,3). Many health benefits such as favorable weight management and reductions in the risks for cardiovascular diseases and type 2 diabetes have been shown to be associated with the consumption of wheat-based foods, especially made of whole grains (4)(5)(6). Moreover, many non-food products for daily use contain wheat constituents as valuable ingredients.…”

Section: Introductionmentioning

confidence: 99%

The Two Faces of Wheat

Wieser¹,

Koehler²,

Scherf

2020

Front. Nutr.

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Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world population. The role of wheat in our diet, however, has recently been scrutinized by pseudoscientific books and media reports promoting the overall impression that wheat consumption makes people sick, stupid, fat, and addicted. Consequently, numerous consumers in Western countries have started to question their dietary habits related to wheat consumption and voluntarily decided to adopt a wheat-free diet without a medical diagnosis of any wheat-related disorder (WRD), such as celiac disease, wheat allergy, or non-celiac gluten sensitivity. The aim of this review is to achieve an objective judgment of the positive aspects of wheat consumption as well as adverse effects for individuals suffering from WRDs. The first part presents wheat constituents and their positive nutritional value, in particular, the consumption of products from whole-grain flours. The second part is focused on WRDs that affect predisposed individuals and can be treated with a gluten-free or-reduced diet. Based on all available scientific knowledge, wheat consumption is safe and healthy for the vast majority of people. There is no scientific evidence to support that the general population would benefit from a wheat-free diet.

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Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses

Abstract: Background Fibre is promoted as part of a healthy dietary pattern and in diabetes management. We have considered the role of high-fibre diets on mortality and increasing fibre intake on glycaemic control and other cardiometabolic risk factors of adults with prediabetes or diabetes.

Cited by 287 publications

References 79 publications

The Health Benefits of Dietary Fibre

The Health Benefits of Dietary Fibre

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

The Two Faces of Wheat

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