A whole-grain diet reduces peripheral insulin resistance and improves glucose kinetics in obese adults: A randomized-controlled trial

Malin, Steven K.; Kullman, Emily L.; Scelsi, Amanda R.; Haus, Jacob M.; Filion, Julianne; Pagadala, Mangesh; Godin, J.F.; Kochhar, Sunil; Ross, Alastair B.; Kirwan, John P.

doi:10.1016/j.metabol.2017.12.011

Cited by 63 publications

(46 citation statements)

References 39 publications

(50 reference statements)

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“…Dietary fibres could adsorb glucose and hinder its diffusion, reducing the concentration of glucose available in the gastrointestinal tract, which thus lowering the postprandial serum glucose levels (Ou et al , ; Malin et al , ). Glucose adsorption capacity (GAC) is a useful in vitro index of the effect of DFs on glucose levels in vivo system of gastrointestinal tract (Chen et al , ).…”

Section: Resultsmentioning

confidence: 99%

“…According to Grigelmo‐Miguel & Martı́n‐Belloso (), grains and beans account for 35–60% of the total DF intake in developed countries. Whole grain consists of three botanically defined parts: bran, germ and endosperm, which provide more DF, vitamins, phenolic phytochemicals, short‐chain fatty acids and other bioactive compounds than refined grains (contains only endosperm) (Steffen et al , ; Vanegas et al , ; Malin et al , ). A mature bean includes seed coat, cotyledon and embryo (Reverri et al , ).…”

Section: Introductionmentioning

confidence: 99%

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Dietary fibre extracted from different types of whole grains and beans: a comparative study

Zhang

Wang

Tan

et al. 2020

Int J of Food Sci Tech

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Dietary fibre (DF) from different whole grains and beans (quinoa, buckwheat, highland barley, pea and mung bean) was extracted by enzymatic action. The components, crystallinity and properties were comparatively studied. Furthermore, we evaluated correlations between DF components and their crystallinity, thermal, physicochemical and functional properties. Results showed quinoa DF had highest polyphenol (25.58 mg GAE per 100 g), pectin (4.68%) and cellulose (52.34%) contents, crystallinity value (CV, 30.24%), DH (185.53 J g À1 ), water-holding capacity (WHC, 5.35 g g À1 ), a-amylase activity inhibition ratio (a-AAIR, 13.34%) and glucose absorption capacity (GAC), but lowest protein content (9.78%) and T p (163.05°C). Mung bean DF had highest lignin content (33.56%), fat adsorption capacity (4.73 g g À1 ), and T p (176.25°C), but lowest CV (15.26%) and DH (132.15 J g À1 ). Correlation analysis showed cellulose content had positive linear correlations with CV, DH, WHC, a-AAIR and GAC, but a negative correlation with T p . The structure and properties of DF are largely attributed to cellulose content.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Dietary fibre extracted from different types of whole grains and beans: a comparative study

Zhang

Wang

Tan

et al. 2020

Int J of Food Sci Tech

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“…The ability of more commonly consumed whole‐grains such as wheat and rice to affect GLP‐1 or GIP, or other gut hormone derived peptides (e.g., PYY or ghrelin) known to impact glucose homeostasis in obese individuals at risk for type 2 diabetes remains unclear. This knowledge gap is of great interest since we recently found that whole‐grains improved blood pressure, maintained adiponectin concentrations, and improved insulin sensitivity while refined‐grain intake did not . Whether this insulin sensitizing benefit of whole‐grains extends to insulin secretion remains unknown.…”

Section: Introductionmentioning

confidence: 99%

A Whole‐Grain Diet Increases Glucose‐Stimulated Insulin Secretion Independent of Gut Hormones in Adults at Risk for Type 2 Diabetes

Malin

Kullman

Scelsi

et al. 2019

Molecular Nutrition Food Res

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Introduction: The effect of whole-grain (WG) versus refined-grain (RG) diets on glucose-stimulated insulin secretion (GSIS) and β-cell function is unclear. Methods: In a double-blind crossover randomized controlled trial, 13 prediabetic adults (37.2 ± 1.8 y, BMI: 33.6 ± 1.4 kg m −2 , 2 h glucose: 146.9 ± 11.6 mg dL −1 ) are provided isocaloric-matched WG and RG diets for 8-weeks each, with an 8-10 week washout between diets. Glucose, insulin, and C-peptide are studied over 240 min following a 75 g OGTT. Incretins (GLP-1 and GIP), PYY, and total ghrelin are assessed at 0, 30, and 60 min. Mixed-meal diets for carbohydrate (54%), fat (28%), and protein (18%) contain either WG (50 g/1000 kcal) or equivalent RG. Results: Both diets induce fat loss (2 kg). While neither diet impacts early phase GSIS, the WG diet increases total GSIS (iAUC of C-peptide 0-240 /Glc 0-240 , p = 0.02) and β-cell function (disposition index; GSIS × insulin sensitivity, p = 0.02). GIP and PYY are unaltered by either diet, but GLP-1 is higher at 30 min following RG versus WG (p = 0.04). Ghrelin levels are higher at 60 min of the OGTT following both interventions (p = 0.01).

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“…Despite acknowledgement of the importance of whole grains in the diet by researchers, there is little evidence regarding the association between consumption of whole grains and management of NAFLD-related diseases (19) . Thus, it is hypothesised in the present study that dietary whole grains might be effective in the management of NAFLD.…”

mentioning

confidence: 99%

Whole-grain consumption and its effects on hepatic steatosis and liver enzymes in patients with non-alcoholic fatty liver disease: a randomised controlled clinical trial

et al. 2019

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Non-alcoholic fatty liver disease (NAFLD) is a considerable challenge to public health across the globe. Whole grain is highly recommended as an inseparable part of a healthy diet and has been proposed as an effective way to manage NAFLD. The objective in the present study was to evaluate the effects of whole-grain consumption on hepatic steatosis and liver enzymes as primary outcomes in patients with NAFLD. Over the 12 weeks of this open-label, randomised controlled clinical trial, 112 patients (mean age 43 (sd 8·7) years; BMI 32·2 (sd 4·3) kg/m2) were randomly assigned to two groups to receive dietary advice, either to obtain at least half of their cereal servings each day from whole-grain foods or from usual cereals. By the end of the study, the grades of NAFLD showed a significant decrease in the intervention group (P < 0·001). In addition, a significant reduction in serum concentration of alanine aminotransferase (P < 0·001), aspartate aminotransferase (P < 0·001), γ-glutamyltransferase (P = 0·009), systolic blood pressure (P = 0·004) and diastolic blood pressure (P = 0·008) was observed in the intervention group compared with the control group. After adjusting, however, no significant differences were found between the two groups in terms of lipid profile, glycaemic status and anthropometric measurements. Overall, our study demonstrated that consumption of whole grains for 12 weeks had beneficial effects on hepatic steatosis and liver enzymes concentrations in patients with NAFLD.

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A whole-grain diet reduces peripheral insulin resistance and improves glucose kinetics in obese adults: A randomized-controlled trial

Abstract: Whole-grains reduced diabetes risk and the mechanisms appear to work through reduced post-prandial blood glucose and peripheral insulin resistance that were statistically linked to enhanced metabolic flexibility.

Cited by 63 publications

References 39 publications

Dietary fibre extracted from different types of whole grains and beans: a comparative study

Dietary fibre extracted from different types of whole grains and beans: a comparative study

A Whole‐Grain Diet Increases Glucose‐Stimulated Insulin Secretion Independent of Gut Hormones in Adults at Risk for Type 2 Diabetes

Whole-grain consumption and its effects on hepatic steatosis and liver enzymes in patients with non-alcoholic fatty liver disease: a randomised controlled clinical trial

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