Glycemic index of millet based food mix and its effect on pre diabetic subjects

Geetha, K; Yankanchi, Geetha M; Hulamani, Savita; Hiremath, Netravati

doi:10.1007/s13197-020-04309-5

Cited by 41 publications

(26 citation statements)

References 24 publications

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“…Overall, there was a 15% reduction in HbA1c level (from 8.1 ± 1.0 to 7.0 ± 1.4%). Especially in pre-diabetic subjects, HbA1c levels fell to the normal reference level (from 6.65 ± 0.4 to 5.67 ± 0.4%) (12). The reduction is attributed to the high fibre content and low glycaemic index of the millet-based diet (11) which reduces the availability of glucose to form HbA1c and thereby regulates the HbA1c glycation process.…”

Section: Discussionmentioning

confidence: 98%

“…Many studies have demonstrated the efficacy of millets in improving glycaemic control, decreasing fasting, and postprandial rise in blood glucose concentration (7,8), reducing insulin index and insulin resistance and lessening glycosylated haemoglobin (HbA1c) level (8)(9)(10)(11)(12). Glycaemic index (GI) is a measure of how much the carbohydrate present in the food affects the rate and extent of change in post-prandial blood glucose concentration.…”

Section: Introductionmentioning

confidence: 99%

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A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus

et al. 2021

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Millets (including sorghum) are known to be highly nutritious besides having a low carbon footprint and the ability to survive in high temperatures with minimal water. Millets are widely recognised as having a low Glycaemic Index (GI) helping to manage diabetes. This systematic review and meta-analyzes across the different types of millets and different forms of processing/cooking collated all evidences. Of the 65 studies that were collected globally, 39 studies with 111 observations were used to analyze GI outcomes and 56 studies were used to analyze fasting, post-prandial glucose level, insulin index and HbA1c outcomes in a meta-analysis. It is evident from the descriptive statistics that the mean GI of millets is 52.7 ± 10.3, which is about 36% lower than in typical staples of milled rice (71.7 ± 14.4) and refined wheat (74.2 ± 14.9). The descriptive, meta and regression analyses revealed that Job's tears, fonio, foxtail, barnyard, and teff were the millets with low mean GI (<55) that are more effective (35–79%) in reducing dietary GI than the control samples. Millets with intermediate GI (55–69) are pearl millet, finger millet, kodo millet, little millet, and sorghum which have a 13–35% lower GI than the control with high GI (>69). A meta-analysis also showed that all millets had significantly (p < 0.01) lower GI than white rice, refined wheat, standard glucose or white wheat bread except little millet which had inconsistent data. Long term millet consumption lowered fasting and post-prandial blood glucose levels significantly (p < 0.01) by 12 and 15%, respectively, in diabetic subjects. There was a significant reduction in HbA1c level (from 6.65 ± 0.4 to 5.67 ± 0.4%) among pre-diabetic individuals (p < 0.01) who consumed millets for a long period. Minimally processed millets were 30% more effective in lowering GI of a meal compared to milled rice and refined wheat. In conclusion, millets can be beneficial in managing and reducing the risk of developing diabetes and could therefore be used to design appropriate meals for diabetic and pre-diabetic subjects as well as for non-diabetic people for a preventive approach.

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Section: Discussionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus

et al. 2021

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“…The hypoglycaemic response of millets is associated with higher protein and fibre content which lowers the rate of starch digestibility, and thus, postprandial hyperglycaemia is controlled. Geetha et al (2020) found that millet-based food mix exhibited relatively moderate glycaemic load (less than 20) and lower glycaemic index (less than 55) in comparison with other cereals which caused a significant reduction in the blood glucose level of diabetic subjects. Further Vedamanickam et al (2020) also reported that consumption of millets regulated the blood sugar level of diabetic patients in addition to modification of the lipid profile, systolic and diastolic values.…”

Section: Health Benefits Of Millet-based Food Systemsmentioning

confidence: 94%

Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality

Sharma

Dar

et al. 2021

Int J of Food Sci Tech

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Millets are sustainable drought-resistant crops capable of surviving a wide range of climatic conditions. They are small-seeded grains rich in proteins, minerals and bioactive compounds inducing several health benefits and provide protection against chronic and degenerative modern lifestyle disorders. Hypoglycaemic profile and bioactive composition are the key elements for the popularity of millets as functional ingredients for the development of novel food products of commercial importance. Despite numerous health benefits and agro-economic potential, millets have lost their popularity due to coarse nature and are underutilised in developed countries. Food scientists and nutritionists are characterising and valorising millets to enhance their use for food applications. The present article reviews research investigations about nutritional composition (macro-and micro-nutrients), biologically active components (phenolic acid, flavonoids, phytosterols and related antioxidant potential) and techno-functionality of millets. Pharmacological impact and their utilisation in value-added products have also been included.

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“…Direct consumption of cassava produces dangerous effect and have cyanogenesis problem. Other toxic effects reported from legumes-based flours are goitrogenic factors, cyanogenetic glucosides, saponins, and alkaloids (Geetha et al, 2020).…”

Section: Toxicological Effectsmentioning

confidence: 99%

“…The rats fed with the composite flour significantly lower the glycemic index, glycemic level, and blood glucose level as compared to synthetic antidiabetic drugs such as cerolina and metformia. Geetha et al, (2020) explored that millet-based blend had the appropriate level of protein and dietary fiber and the addition of milletbased flour in dose, mudde and roti indicate that it could considerably lower the glycemic index and load of three developed products. Similarly, low glycemic index foods are in demand nowadays, because they holdup the release of glucose in the body.…”

Section: Role Of Various Composite Flours In Managing Lifestyle Disordersmentioning

confidence: 99%

Role of Consumption of Composite Flour in Management of Lifestyle Disorders

Banua¹,

Kaur²,

Bhadariya³

et al. 2021

PLANT ARCHIVES

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Composite flour is a combination of only either various grains or both various grains and vegetables it is a storehouse of various nutrients like vitamins, minerals, antioxidants, and dietary fiber. In the present day, there has been an increased demand for nutritional and health-based variants of food due to changes in lifestyle and socio-economic status. There is no surprise in saying that people are seeing the food being consumed on a day-to-day basis as a status symbol and are striving to get better quality of health through the food they consume and are ready to spend huge amounts of money on the products which are so-called healthy and are being commercially marketed in a smart manner capturing both peoples mind and attention knowing to bring down various lifestyle disorders like Diabetes, Cardiovascular diseases, Hypertension, Cancer, Atherosclerosis, Ischemic stroke, Obesity, Coeliac disease, Alzheimer’s and many other diseases and disorders when consumed frequently in long run. The foods which fall under such category especially are composite flours and ready-to-cook mixes occupying more than 70% of both the food and health industry today being recommended by most of the nutritional experts. This paper is a review-based article collected from various papers focusing on role of consumption of composite flours in management of lifestyle disorders such as diabetes, hypertension, cancer etc.

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Glycemic index of millet based food mix and its effect on pre diabetic subjects

Cited by 41 publications

References 24 publications

A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus

A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus

Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality

Role of Consumption of Composite Flour in Management of Lifestyle Disorders

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