Evaluating the effect of whole grain consumption in blood sugar control of patients with diabetes.

This study evaluated the effect of whole grain consumption in glycaemic (blood sugar) control of patients with diabetes. The data showed that whole grain consumption was beneficial for the control of blood glucose levels in these patients.

Diabetes is a condition in which patients have high blood sugar (glucose) levels (hyperglycemia). Long-term high blood glucose levels can damage blood vessels, nerves, and organs. This can lead to complications such as heart attack, high blood pressure, stroke, kidney disease, loss of sight, and nerve damage. Diet plays an important role in the management of diabetes. A healthy diet can help in controlling blood glucose levels, managing weight, and reducing complications.

Dietary recommendations for diabetes encourage fruit, vegetables, and whole-grain foods. Fiber is a type of carbohydrate that is found in fruit, vegetables, and whole-grain foods. The fiber in vegetables and whole grains has many benefits. Slowing down digestion leads to a longer, slower release of glucose into the blood. This provides a person with energy for more of the day, without a spike in blood sugar. Fiber absorbs cholesterol, improving heart health.

Soluble fiber, which dissolves in water, also encourages friendly bacteria in the gut. The microbiome, or gut bacteria, influences many aspects of health, including hunger and metabolism. Several previous studies have shown that fiber reduces blood glucose levels and improves heart health. However, there is no evidence based on randomized controlled studies. Therefore, it is important to evaluate the effect of whole grain consumption on blood glucose control of patients with diabetes.

This study analyzed 16 studies and involved 1068 patients with diabetes. Patients were divided into 2 groups: whole grain consumption group and the control group.

Whole grain consumption significantly reduced fasting plasma glucose (plasma glucose levels after fasting for at least 8 hours; FPG) levels and glycosylated hemoglobin (average blood glucose over the last 3 months; HbA1c) levels compared to the control group.

There was no significant difference in fasting plasma insulin levels between the 2 groups.

This study concluded that whole grain consumption was beneficial for the control of blood glucose levels in patients with diabetes.

The number of studies analyzed was very small. The selection of control diets was inconsistent. Larger well-controlled studies are necessary to validate the conclusions.