A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus.
A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus.
复制标题
DOI：
10.3389/fnut.2021.687428
复制
发表时间：
2021
影响因子：
5
通讯作者：
Bhandari RK
中科院分区：
文献类型：
--
作者：
Anitha S;Kane-Potaka J;Tsusaka TW;Botha R;Rajendran A;Givens DI;Parasannanavar DJ;Subramaniam K;Prasad KDV;Vetriventhan M;Bhandari RK
众所周知，小米（包括高粱）除了具有低碳足迹和在高温下以最少的水生存的能力外，还具有高营养。小米被广泛认为具有低血糖指数（GI），有助于控制糖尿病。这项系统性综述和荟萃分析对不同类型的小米和不同形式的加工/烹饪进行了整理所有证据。在全球收集的65项研究中，39项研究（111项观察结果）用于分析GI结局，56项研究用于分析荟萃分析中的空腹、餐后血糖水平、胰岛素指数和HbA 1c结局。从描述性统计中可以明显看出，小米的平均GI为52.7 ± 10.3，比精米（71.7 ± 14.4）和精制小麦（74.2 ± 14.9）的典型斯台普斯低约36%。描述性、Meta分析和回归分析显示，薏米、福尼奥、狐尾草、稗子和画眉草是具有低平均GI（<55）的小米，其在降低膳食GI方面比对照样品更有效（35-79%）。具有中等GI（55-69）的小米是珍珠小米、指小米、科多小米、小小米和高粱，其GI比具有高GI（>69）的对照低13-35%。一项荟萃分析还显示，除了小小米的数据不一致外，所有小米的GI均显著低于白色大米、精制小麦、标准葡萄糖或白色小麦面包（p < 0.01）。在糖尿病受试者中，长期食用小米可显著降低空腹和餐后血糖水平（p < 0.01），分别降低12%和15%。长期食用小米的糖尿病前期个体的HbA 1c水平显著降低（从6.65 ± 0.4%降至5.67 ± 0.4%）（p < 0.01）。与精米和精制小麦相比，最低限度加工的小米在降低膳食GI方面的效果高出30%。总之，小米可以有益于管理和降低患糖尿病的风险，因此可以用于为糖尿病和糖尿病前期受试者以及非糖尿病患者设计适当的膳食，以采取预防措施。
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.
登录
查看更多内容
影响因子：
3.6
作者：
Alyami, Jaber;Whitehouse, Ella;Marciani, Luca
通讯作者：
Marciani, Luca
影响因子：
5.2
作者：
Balduzzi, Sara;Ruecker, Gerta;Schwarzer, Guido
通讯作者：
Schwarzer, Guido
影响因子：
4.3
作者：
Dereje, Nebiyu;Bekele, Gadise;Holland, Roger P.
通讯作者：
Holland, Roger P.
影响因子：
3.8
作者：
Hou, Dianzhi;Chen, Jing;Shen, Qun
通讯作者：
Shen, Qun
影响因子：
1.1
作者：
Djaja, Nanny;Permadi, Inge;Ali, Soegianto
通讯作者：
Ali, Soegianto