Refined Grain Intake and Risk of Type 2 Diabetes

Gaesser, Glenn A.

doi:10.1016/j.mayocp.2022.05.004

Cited by 4 publications

(3 citation statements)

References 46 publications

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“…Several epidemiological studies have given convincing results for the significant role of the whole grain diet in lowering the incidence of T2D [6,7] and cancer [8][9][10]. In contrast, some researches on refined grains have found a negative relationship between high refined grain consumption and an increased risk of T2D [11][12][13] and cancer [14]. These findings support the health recommendations to replace refined grains with whole grains.…”

Section: Introductionmentioning

confidence: 77%

Grains in a Modern Time; A Comprehensive Review on Compositions and Understanding their Role in Type 2 Diabetes and Cancer

Khan,

Gul,

Liu

2024

Preprint

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Globally, Type 2 diabetes (T2D) and Cancer are the major cause of morbidity and mortality worldwide and is considered to be one of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains and lower the risk of several chronic non communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth and buckwheat) and cereals (wheat, rice and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibres and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms, some of these effects may be direct; while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, protein broken down into peptides and amino acids, producing short-chain fatty acids (SCFAs) and other beneficial metabolites that promote the proliferation in the colon which modulate the anti-diabetic and anti-cancer pathway. Thus the present review are two folded; first summarizes the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth and buckwheat) and cereals (wheat, rice and corn); the second section summarizes and discusses the progress in recent human studies, such as observational (cross-sectional studies, case-control studies and cohort studies) and intervention studies in understanding their role in T2D and cancer including the potential mechanism. Overall according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality; in addition the current manuscript encourages to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibres and phenolic acids that might help to prevent or treat T2D and cancer.

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Section: Introductionmentioning

confidence: 77%

Grains in a Modern Time; A Comprehensive Review on Compositions and Understanding their Role in Type 2 Diabetes and Cancer

Khan,

Gul,

Liu

2024

Preprint

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show abstract

“…They are also quickly digested, leading to a rapid increase in blood sugar and insulin levels [25,26]. This disruption in glucose metabolism contributes to the development of type 2 diabetes and other cardiometabolic disorders [27][28][29]. Although refined grains used in manufactured food products such as cereals, breads, and crackers are often fortified with synthetic vitamins and minerals, they still lack the naturally-occurring nutrients of whole grains and are consequently less nutritious.…”

Section: Western Dietary Pattern and Breast Cancermentioning

confidence: 99%

The Risk of Breast Cancer between Western and Mediterranean Dietary Patterns

Tsai

Hsu

et al. 2023

Nutrients

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Breast cancer is a significant public health problem globally and prevention strategies have become of great interest as its incidence rises. Exploring the connection between dietary patterns and the reduction of breast cancer risk is considered a promising approach. High levels of fiber, phytochemicals, a good antioxidant profile, and a composition of advantageous fatty acids are characteristics of healthy dietary programs such as the Mediterranean diet. This review summarized and discussed the active compounds that are considered important in preventing breast cancer, including dietary components from recent related reports. These include polyunsaturated fatty acids, fiber, phytochemicals, and alcohol. Although the exact mechanism for preventing breast cancer using these dietary factors is not well understood, the combination of all the elements in a healthy diet plays a role in reducing breast cancer risk. Considering the elevated probability of breast cancer relapse and mortality, it is crucial to investigate the correlation between a nutritious dietary pattern and breast cancer, while identifying bioactive components that have the potential to mitigate the risk of breast cancer incidence.

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“…In the evaluation of several prospective studies of large cohorts, with the aim of examining the associations between the intake of foods made with whole grains and the risk of type 2 diabetes, it was found that a larger consumption of whole grains and whole foods, including breakfast cereals, oats, black bread, rice, bran and wheat germ, was significantly associated with a lower risk of type 2 diabetes, compared to the lower consumption, recommending, therefore, the consumption of whole grains to prevent this pathology (Hu et al, 2020). However, a recent review (Gaesser, 2022), which examines the scientific literature regarding the intake of refined cereals, questions these results, suggesting that these conclusions may be due to the fact that some types of refined cereals are used to make foods high in sugars and fats (cakes, biscuits), and that they are also consumed in dietary patterns along with unhealthy foods such as processed meat or sugary drinks. They indicate mother products made from refined cereals, such as bread, breakfast cereals, pasta and rice, have not been associated with an increased risk of diabetes, except for rice consumed in very high quantities, in populations in Asia.…”

Section: Cerealsmentioning

confidence: 99%

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on sustainable dietary and physical activity recommendations for the Spanish population

García,

Lesmes,

Perales

et al. 2023

EFS4

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Refined Grain Intake and Risk of Type 2 Diabetes

Cited by 4 publications

References 46 publications

Grains in a Modern Time; A Comprehensive Review on Compositions and Understanding their Role in Type 2 Diabetes and Cancer

Grains in a Modern Time; A Comprehensive Review on Compositions and Understanding their Role in Type 2 Diabetes and Cancer

The Risk of Breast Cancer between Western and Mediterranean Dietary Patterns

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on sustainable dietary and physical activity recommendations for the Spanish population

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