Does wholegrain have lower glycemic?

Introduction

Wholegrain foods are often recommended for their health benefits, including their potential to lower glycemic response. This analysis synthesizes findings from multiple research papers to determine whether wholegrain foods have a lower glycemic index (GI) compared to their refined counterparts.

Key Insights

Wholegrain Foods and Lower Glycemic Index:
- Wholegrain oat-based cereals have been shown to have a low glycemic index, with values ranging from 40 to 74, indicating their potential to contribute to a low-glycemic load diet .
- Wholemeal/wholegrain bakery products, including biscuits and breads, have low glycemic indices (ranging from 28 to 41), which correlate with their in vitro starch digestibility and type of processing .
Impact of Wholegrain Processing on Glycemic Response:
- The structural integrity of wholegrain in bread significantly influences postprandial glycemia. Breads made with roller-milled wholegrain flour showed varying glycemic responses, while stone-ground wholegrain bread had a lower than predicted glycemic response.
Prebiotic Potential and Glycemic Response:
- Wholegrain oat-based cereals not only have a low glycemic index but also exhibit prebiotic potential, promoting beneficial gut microbiota such as Bifidobacterium and Lactobacillus .

Conclusion

The collective findings from the research papers indicate that wholegrain foods generally have a lower glycemic index compared to refined grains. The processing method of wholegrains can influence their glycemic response, with less processed forms like stone-ground wholegrain showing lower glycemic responses. Additionally, wholegrain oat-based cereals offer the dual benefits of low glycemic index and prebiotic potential, contributing to overall metabolic health.

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Does wholegrain have lower glycemic?

Summary

Consensus Meter

Introduction

Key Insights

Conclusion

Sources and full results

Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads

Wholegrain particle size in bread influences glycemic response, with larger particles resulting in lower blood glucose levels in type 2 diabetes patients.

Wholegrain oat-based cereals have prebiotic potential and low glycaemic index

Wholegrain oat-based breakfast cereals show prebiotic potential and low glycemic index, potentially reducing the risk of cardiometabolic diseases.

Low glycaemic index wholegrain oat cereal consumption resulted in prebiotic and hypo-cholesterolaemic effects in those ‘at risk’ of metabolic disease

Consuming low glycemic index wholegrain oat cereals has prebiotic effects and hypo-cholesterolaemic effects in individuals at risk of metabolic disease.

Correlation between the in vitro starch digestibility and the glycemic/insulinemic index of biscuits and bread made from non-conventional wholemeal/wholegrain flours

Wholemeal/wholegrain bakery products have low glycemic index and moderate insulinemic index, correlated to in vitro starch digestibility and processing type.

The effect of in vitro starch digestibility on glycemic/insulinemic index of biscuits and bread made from non-conventional wholemeal/wholegrain flour mixtures

Wholemeal/wholegrain bakery products have low glycemic index and moderate insulinemic index, influenced by in vitro starch digestibility and processing type.

Wholegrain processing and glycaemic control in type 2 diabetes: a randomised crossover trial

Consuming less processed wholegrain foods improves glycemic control in adults with type 2 diabetes compared to finely milled wholegrain foods.

Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

High proportions of whole cereal grains in breads may help reduce postprandial blood glucose levels in diabetics due to their slower digestion.

Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

Wholemeal breads increased satiety compared to refined breads, but no significant effect on subsequent energy intake was observed in young adults.

Wholegrain cereals and bread: a duet of the Mediterranean diet for the prevention of chronic diseases

Regular intake of wholegrain cereals and bread can contribute to reducing the risk of non-communicable chronic diseases, including cardiovascular disease, type 2 diabetes, and certain cancers.

Dietary Glycemic Index and Load and the Risk of Type 2 Diabetes: Assessment of Causal Relations

Lower dietary glycemic index and glycemic load are associated with a reduced risk of type 2 diabetes, with no reliable or effective surrogate measures.

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