Whole grain foods for the prevention of type 2 diabetes mellitus
Priebe MG, van Binsbergen JJ, de Vos R, Vonk RJ
The Cochrane database of systematic reviews · 58 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Revisión sistemática (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2008-01-23 · Cochrane Database Syst Rev · vol. 2010 · número 1 · pág. CD006061
- Editorial
- Elsevier BV
- Citado
- 141 citas · más que el 98% de estudios similares · 8.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 65 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Food composition and properties · Nutritional Studies and Diet · Diabetes, Cardiovascular Risks, and Lipoproteins
- Palabras clave
- whole grains, type 2 diabetes, diabetes prevention, cereal fiber, insulin sensitivity, obesity, hyperinsulinemia, dietary intervention, diabetes risk factors
- MeSH
- humans, diabetes mellitus, type 2, insulin resistance, dietary fiber, edible grain
4 autores
- Marion G. Priebe🇳🇱University Medical Center Groningen
- Jaap van Binsbergen
- Rien de Vos🇳🇱Amsterdam UMC Location University of Amsterdam; University of Amsterdam
- Roel J. Vonk🇳🇱University Medical Center Groningen
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Diet as one aspect of lifestyle is thought to be one of the modifiable risk factors for the development of type 2 diabetes mellitus (T2DM). Information is needed as to which components of the diet could be protective for this disease.
Objectives
To asses the effects of whole-grain foods for the prevention of T2DM.
Search strategy
We searched CENTRAL, MEDLINE, EMBASE, CINAHL and AMED.
Selection criteria
We selected cohort studies with a minimum duration of five years that assessed the association between intake of whole-grain foods or cereal fibre and incidence of T2DM. Randomised controlled trials lasting at least six weeks were selected that assessed the effect of a diet rich in whole-grain foods compared to a diet rich in refined grain foods on T2DM and its major risk factors.
Data collection and analysis
Two authors independently selected the studies, assessed study quality and extracted data. Data of studies were not pooled because of methodological diversity.
Main results
One randomised controlled trial and eleven prospective cohort studies were identified. The randomised controlled trial, which was of low methodological quality, reported the change in insulin sensitivity in 12 obese hyperinsulinemic participants after six-week long interventions. Intake of whole grain foods resulted in a slight improvement of insulin sensitivity and no adverse effects. Patient satisfaction, health related quality of life, total mortality and morbidity was not reported. Four of the eleven cohort studies measured cereal fibre intake, three studies whole grain intake and two studies both. Two studies measured the change in whole grain food intake and one of them also change in cereal fibre intake. The incidence of T2DM was assessed in nine studies and changes in weight gain in two studies. The prospective studies consistently showed a reduced risk for high intake of whole grain foods (27% to 30%) or cereal fibre (28% to 37%) on the development of T2DM.
Authors' conclusions
The evidence from only prospective cohort trials is considered to be too weak to be able to draw a definite conclusion about the preventive effect of whole grain foods on the development of T2DM. Properly designed long-term randomised controlled trials are needed. To facilitate this, further mechanistic research should focus on finding a set of relevant intermediate endpoints for T2DM and on identifying genetic subgroups of the population at risk that are most susceptible to dietary intervention.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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