The Effect of Regular Consumption of Reformulated Breads on Glycemic Control: A Systematic Review and Meta-Analysis of Randomized Clinical Trials

Schadow, Alena M.; Revheim, Ingrid; Spielau, Ulrike; Dierkes, Jutta; Schwingshackl, Lukas; Frank, Jan; Hodgson, Jonathan M.; Moreira-Rosário, André; Seal, Chris; Buyken, Anette E.; Rosendahl-Riise, Hanne

doi:10.1016/j.advnut.2022.10.008

Cited by 5 publications

(2 citation statements)

References 51 publications

(243 reference statements)

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“…There were suggestions of a beneficial effect on fasting blood glucose levels, but not HbA1c, particularly in people with T2D. However, the interventions were very diverse [21], and not all focused on dietary fibre as the active component.…”

Section: Fibre and Glycaemic Controlmentioning

confidence: 99%

Role of dietary fibres in cardiometabolic diseases

Dahm,

Langmann,

Nannsen

et al. 2024

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

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Purpose of review This review highlights recent developments in understanding the role of dietary fibre and specific fibre types on risk and management of cardiometabolic disease with a focus on the causal pathways leading to cardiometabolic diseases, namely weight management, glycaemic control, and lipid levels, as well as the latest findings for cardiovascular disease outcomes such as coronary heart disease, stroke, and mortality. Evidence for mechanisms through gut microbiota are also briefly reviewed. Recent findings Dietary fibre intake is associated with improved weight management, the extent of which may depend on the subtype of dietary fibre. Overall dietary fibre intake reduces blood glucose and HbA1c, however soluble fibres may be particularly effective in reducing HbA1c, fasting blood glucose and blood lipids. Individual meta-analyses and umbrella reviews of observational studies on dietary fibre, as well as major fibre types, observed inverse associations with incident coronary heart disease, stroke, and mortality due to cardiovascular disease. As different types of fibres exerted different health benefits, fibre diversity (i.e. combinations of fibres) should be further investigated. Summary Dietary fibres improve both short-term and long-term cardiometabolic disease risk factors and outcomes, and thus should be on every menu.

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Section: Fibre and Glycaemic Controlmentioning

confidence: 99%

Role of dietary fibres in cardiometabolic diseases

Dahm,

Langmann,

Nannsen

et al. 2024

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

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“…Increased chewing may improve satiety by increasing stomach distention and stimulating gut hormone responses. Whole grain proteins slow carbohydrate digestion and absorption, lowering postprandial glucose levels and increasing insulin sensitivity [178]. Whole grain protein has anti-inflammatory properties, which help to reduce chronic inflammation that causes insulin resistance and T2D [179,180].…”

Section: Potential Mechanism Of Whole Grains and T2dmentioning

confidence: 99%

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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