Financiado en parte por PepsiCo
The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trials
Musa-Veloso K, Poon T, Harkness LS, O'Shea M, Chu Y
The American journal of clinical nutrition · 63 citas
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Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Empresa
- PepsiCo
Según 1 financiador declarado.
Publicación
- Publicado
- 2018-05-14 · Am J Clin Nutr · vol. 108 · número 4 · págs. 759–774
- Editorial
- Elsevier BV
- Citado
- 94 citas · más que el 76% de estudios similares · 1.4× el promedio de su campo
- Referencias
- 44 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Food composition and properties · Seed and Plant Biochemistry · Natural Antidiabetic Agents Studies
- Palabras clave
- whole grains, refined grains, postprandial blood glucose, whole grain rice, white rice, white wheat, grain processing, glycemic response, dietary fiber, food matrix effects, germination, grinding
- MeSH
- humans, triticum, blood glucose, postprandial period, bread, dietary fiber, flour, adult, aged, middle aged, female, male, young adult, oryza, secale, whole grains
5 autores
- Kathy Musa‐Veloso🇨🇦 · autor de correspondenciaIntertek (Canada)
- Theresa H. Poon🇨🇦Intertek (Canada)
- Laura S Harkness🇺🇸Church & Dwight (United States)
- Marianne O’Shea🇺🇸Pepsi (United States)
- YiFang Chu🇺🇸Pepsi (United States)
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Whole grains are often referred to collectively, despite differences in their composition, physical structure, processing, and potential health benefits.
Objective
The aim of this study was to compare the postprandial blood glucose response of whole-grain with refined wheat, rice, or rye, while controlling for the food delivery matrix and the processing of the grain (e.g., grinding, germination).
Design
Eleven electronic databases were systematically searched to identify studies published up to and including November 2017. Randomized controlled trials comparing the effects of whole-grain wheat, rice, or rye with those of each grain's refined counterpart on postprandial blood glucose area under the curve (AUC) were included. Pooled effect sizes were computed by using the difference in the blood glucose AUC after the consumption of the whole compared with the refined grain.
Results
Twenty publications were included, with 10, 14, and 5 strata (or active-control comparisons) on whole-grain wheat, rice, and rye, respectively. The consumption of ground (wholemeal) wheat, compared with white wheat, was not associated with a significant reduction in blood glucose AUC (-6.7 mmol/L ⋅ min; 95% CI: -25.1, 11.7 mmol/L ⋅ min; P = 0.477). The consumption of wholemeal rye, compared with endosperm rye, was not associated with a significant reduction in blood glucose AUC (-5.5 mmol/L ⋅ min; 95% CI: -24.8, 13.8 mmol/L ⋅ min; P = 0.576). The consumption of intact (whole-grain) rice, compared with white rice, was associated with a significant reduction in blood glucose AUC (-40.5 mmol/L ⋅ min; 95% CI: -59.6, -21.3 mmol/L ⋅ min; P < 0.001).
Conclusions
Compared with white rice, whole-grain rice significantly attenuates the postprandial blood glucose response. In most of the studies on wheat and rye, the postprandial blood glucose responses to foods formulated with wholemeal compared with refined flours were compared. Whether reductions in the blood glucose AUC can be achieved with whole-grain (as opposed to wholemeal) wheat and rye requires further investigation.
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