Effects of whole grains on glycemic control: a systematic review and dose-response meta-analysis of prospective cohort studies and randomized controlled trials
Ying T, Zheng J, Kan J, Li W, Xue K, Du J, Liu Y, He G
Nutrition journal · 22 citas
Etiquetas de revisión
Vínculos de autores con la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Metaanálisis (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 independiente
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- Shanghai Pujiang Program
- Autores
- Al menos un autor declara un vínculo económico con la industria
- Subvenciones
- National Natural Science Foundation of China (81861138007)
Según 2 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2024-04-25 · Nutr J · vol. 23 · número 1 · pág. 47
- Editorial
- BioMed Central
- Citado
- 23 citas · más que el 91% de estudios similares · 2.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 78 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Food composition and properties · Celiac Disease Research and Management · Phytoestrogen effects and research
- Palabras clave
- Medicine, Glycemic, Internal medicine, Type 2 diabetes, Diabetes mellitus, Meta-analysis, Prospective cohort study, Randomized controlled trial, Clinical nutrition, Cochrane Library, Cohort study, Relative risk, Cohort, Endocrinology, Insulin, Confidence interval
- MeSH
- humans, diabetes mellitus, type 2, insulin, blood glucose, diet, prospective studies, randomized controlled trials as topic, whole grains, glycemic control, glycated hemoglobin
8 autores
- Tao Ying🇨🇳Fudan University
- Jianheng Zheng
- Juntao Kan
- Wenyun Li🇨🇳Fudan University
- Kun Xue🇨🇳Fudan University
- Jun Du
- Yuwei Liu🇨🇳 · autor de correspondenciaFudan University
- Gengsheng He🇨🇳🇰🇷 · autor de correspondenciaFudan University; Ministry of Education
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Whole grains have recently been promoted as beneficial to diabetes prevention. However, the evidence for the glycemic benefits of whole grains seems to conflict between the cohort studies and randomized control trials (RCTs). To fill the research gap, we conducted a meta-analysis to determine the effects of whole grains on diabetes prevention and to inform recommendations.
Methods
We searched PubMed, Clarivate Web of Science, and Cochrane Library until March 2024. We used the risk ratio (RR) of type 2 diabetes to represent the clinical outcomes for cohort studies, while the biomarkers, including fasting blood glucose and insulin, HbA1C, and HOMA-IR, were utilized to show outcomes for RCTs. Dose-response relationships between whole grain intakes and outcomes were tested with random effects meta-regression models and restricted cubic splines models. This study is registered with PROSPERO, CRD42021281639.
Results
Ten prospective cohort studies and 37 RCTs were included. Cohort studies suggested a 50 g/day whole grain intake reduced the risk of type 2 diabetes (RR = 0.761, 95% CI: 0.700 to 0.828, I2 = 72.39%, P 2 = 72.99%, P 1C (MD = -0.662 mmol/mol (-0.06%), 95% CI: -1.335 to 0.010; I2 = 64.55%, P = 0.05) and HOMA-IR (MD = -0.164, 95% CI: -0.342 to 0.013; I2 = 33.38%, P = 0.07). The intake of whole grains and FBG, HbA1C, and HOMA-IR were significantly dose-dependent. The restricted spline curves remained flat up to 150 g/day and decreased afterward. Subgroup analysis showed that interventions with multiple whole-grain types were more effective than those with a single type.
Conclusion
Our study findings suggest that a daily intake of more than 150 g of whole grain ingredients is recommended as a population approach for diabetes prevention.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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