scholarly journals A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus

2021 ◽  
Vol 8 ◽  
Author(s):  
Seetha Anitha ◽  
Joanna Kane-Potaka ◽  
Takuji W. Tsusaka ◽  
Rosemary Botha ◽  
Ananthan Rajendran ◽  
...  
Keyword(s):  
Systematic Review ◽  
Meta Analysis ◽  
Glycaemic Index ◽  
Wheat Bread ◽  
Low Carbon ◽  
Milled Rice ◽  
White Wheat ◽  
Glucose Levels ◽  
Little Millet ◽  
Job’S Tears

Millets (including sorghum) are known to be highly nutritious besides having a low carbon footprint and the ability to survive in high temperatures with minimal water. Millets are widely recognised as having a low Glycaemic Index (GI) helping to manage diabetes. This systematic review and meta-analyzes across the different types of millets and different forms of processing/cooking collated all evidences. Of the 65 studies that were collected globally, 39 studies with 111 observations were used to analyze GI outcomes and 56 studies were used to analyze fasting, post-prandial glucose level, insulin index and HbA1c outcomes in a meta-analysis. It is evident from the descriptive statistics that the mean GI of millets is 52.7 ± 10.3, which is about 36% lower than in typical staples of milled rice (71.7 ± 14.4) and refined wheat (74.2 ± 14.9). The descriptive, meta and regression analyses revealed that Job's tears, fonio, foxtail, barnyard, and teff were the millets with low mean GI (<55) that are more effective (35–79%) in reducing dietary GI than the control samples. Millets with intermediate GI (55–69) are pearl millet, finger millet, kodo millet, little millet, and sorghum which have a 13–35% lower GI than the control with high GI (>69). A meta-analysis also showed that all millets had significantly (p < 0.01) lower GI than white rice, refined wheat, standard glucose or white wheat bread except little millet which had inconsistent data. Long term millet consumption lowered fasting and post-prandial blood glucose levels significantly (p < 0.01) by 12 and 15%, respectively, in diabetic subjects. There was a significant reduction in HbA1c level (from 6.65 ± 0.4 to 5.67 ± 0.4%) among pre-diabetic individuals (p < 0.01) who consumed millets for a long period. Minimally processed millets were 30% more effective in lowering GI of a meal compared to milled rice and refined wheat. In conclusion, millets can be beneficial in managing and reducing the risk of developing diabetes and could therefore be used to design appropriate meals for diabetic and pre-diabetic subjects as well as for non-diabetic people for a preventive approach.

scholarly journals Prevalence and incidence of type 1 diabetes in the world: a systematic review and meta-analysis

2020 ◽  
Vol 10 (2) ◽  
pp. 98-115 ◽  
Author(s):  
Majid Mobasseri ◽  
Masoud Shirmohammadi ◽  
Tarlan Amiri ◽  
Nafiseh Vahed ◽  
Hossein Hosseini Fard ◽  
...  
Keyword(s):  
Systematic Review ◽  
Type 1 Diabetes ◽  
Web Of Science ◽  
Meta Analysis ◽  
Inclusion Criteria ◽  
Glucose Levels ◽  
The World ◽  
Multiple Levels ◽  
English Articles

Background: Diabetes is referred to a group of diseases characterized by high glucose levels in blood. It is caused by a deficiency in the production or function of insulin or both, which can occur because of different reasons, resulting in protein and lipid metabolic disorders. The aim of this study was to systematically review the prevalence and incidence of type 1 diabetes in the world. Methods: A systematic search of resources was conducted to investigate the prevalence and incidence of type 1 diabetes in the world. The databases of Medline (via PubMed and Ovid),ProQuest, Scopus, and Web of Science from January 1980 to September 2019 were searched to locate English articles. The located articles were screened in multiple levels of title, abstract,and full-text and final studies that met the inclusion criteria were retrieved and included in the study. Results: From 1202 located articles, 193 studies were included in this systematic review. The results of meta-analysis showed that the incidence of type 1 diabetes was 15 per 100,000 people and the prevalence was 9.5% (95% CI: 0.07 to 0.12) in the world, which was statistically significant. Conclusion: According to the results, the incidence and prevalence of type 1 diabetes are increasing in the world. As a result, insulin will be difficult to access and afford, especially in underdeveloped and developing countries.

scholarly journals Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

2007 ◽  
Vol 98 (6) ◽  
pp. 1196-1205 ◽  
Author(s):  
Maria De Angelis ◽  
Carlo G. Rizzello ◽  
Giuditta Alfonsi ◽  
Philip Arnault ◽  
Stefan Cappelle ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Resistant Starch ◽  
Specific Volume ◽  
Response Curve ◽  
Lactobacillus Brevis ◽  
Glycaemic Index ◽  
Wheat Bread ◽  
Glucose Response ◽  
White Wheat ◽  
Crumb Structure

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1·4–1·7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. The mixture (1:1) of WF and WMF (WF/WMF) was selected. The effect of dietary fibres, chemical or sourdough acidification on the hydrolysis index (HI) of WF/WMF bread was determined. Among fibres, only the addition of oat fibre (5 %) decreased the HI to 90·84 %. Lactic acid determined the lowest HI, and the effect was related to the decrease of pH. For the same decrease of pH, breads fermented with L. plantarum P1 and L. brevis P2 (sourdough WF/WMF) showed values of HI lower than chemical acidification. The glucose response and GI of WF bread or sourdough WF/WMF bread enriched with oat fibre was determined by using fifteen healthy volunteers. Anhydrous glucose was used as reference. The area under the glucose response curve and the value of GI (72 %) of WF bread were significantly (P < 0·05) higher than sourdough WF/WMF bread enriched with oat fibre (GI = 53·7 %). The decrease of GI of the sourdough WF/WMF bread may be due to both fibre content and decreased pH. Compared to WMF bread, sourdough WF/WMF bread, enriched with oat fibre, had higher specific volume, better cell crumb structure and more appreciated acidulous smell, taste and aroma.

scholarly journals Dietary glycaemic index, glycaemic load and breast cancer risk: a systematic review and meta-analysis

2008 ◽  
Vol 99 (7) ◽  
pp. 1170-1175 ◽  
Author(s):  
H G Mulholland ◽  
L J Murray ◽  
C R Cardwell ◽  
M M Cantwell
Keyword(s):  
Breast Cancer ◽  
Systematic Review ◽  
Breast Cancer Risk ◽  
Cancer Risk ◽  
Meta Analysis ◽  
Glycaemic Index ◽  
Glycaemic Load

scholarly journals Effect of ethnicity on glycaemic index: a systematic review and meta-analysis

2015 ◽  
Vol 5 (7) ◽  
pp. e170-e170 ◽  
Author(s):  
T M S Wolever ◽  
J L Giddens ◽  
J L Sievenpiper
Keyword(s):  
Systematic Review ◽  
Meta Analysis ◽  
Glycaemic Index

scholarly journals Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 736 ◽  
Author(s):  
Yoghatama Zanzer ◽  
Ângela Batista ◽  
Anestis Dougkas ◽  
Juscelino Tovar ◽  
Yvonne Granfeldt ◽  
...  
Keyword(s):  
Gut Hormones ◽  
Postprandial Glucose ◽  
Wheat Bread ◽  
High Fat ◽  
Postprandial Glycemia ◽  
White Wheat ◽  
Glucose Levels ◽  
Prospective Consumption ◽  
Desire To Eat

The established effect of turmeric and its curcuminoids on appetite sensations was previously shown to be mediated by gut hormones release. In in vitro and preclinical studies, curcumin was shown to induce GLP-1 secretion and improve postprandial glycemia. In humans, consumption of 220 mL turmeric-based beverage (TUR, containing 185 mg gallic acid equivalents (GAE)) prior to white wheat bread (WWB, 50 g available carbohydrate) reduced early postprandial glucose levels and induced peptide tyrosine–tyrosine (PYY) release, as well as lowered ‘desire to eat’ and ‘prospective consumption’ in a postprandial setting, compared to control. In the present study, 12 healthy participants (5 men, 7 women) were admitted. An identical beverage was given and consumed prior to isoenergetic (423 kcal) medium-fat (MF) or high-fat (HF) meals. Appetite sensations including perceived ‘hunger’, ‘desire to eat’, ‘satiety’, ‘fullness’, ‘prospective consumption’, and ‘thirst’ were measured using visual analogue scales. MF induced 18% (p = 0.039) higher ‘satiety’ compared to HF. TUR consumption prior to either MF or HF did not modulate the perceived appetite sensations. Whether macronutrient-induced appetite sensations override the actual turmeric effects warrants further investigation.

Intracystic Glucose Levels Appear Useful for Diagnosis of Pancreatic Cystic Lesions: A Systematic Review and Meta-Analysis

2021 ◽  
Author(s):  
Edson Guzmán-Calderón ◽  
Belen Martinez-Moreno MD ◽  
Juan A. Casellas ◽  
José Ramón Aparicio
Keyword(s):  
Systematic Review ◽  
Meta Analysis ◽  
Cystic Lesions ◽  
Glucose Levels
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