Assessing the impact of wheat varieties and processing methods on diabetes risk: A systematic review
1 Department of Electrical and Electronics Engineering, University of Ibadan, Ibadan, Nigeria.
2 Department of Procurement, Clarissa Dynamic Links Ltd, Makurdi.
3 College of Architecture Construction and Planning, Department of Architecture, The University of Texas at San Antonio, Texas, USA.
4 Department of International Relations and Diplomacy, Federal University of Lafia, Nasarawa, Nigeria.
5 Department of Public Health, Kogi State Ministry of Health, Lokoja, Kogi State, Nigeria.
6 Production Department, Von Food and Farms Limited, Nimo, Anambra, Nigeria.
Review
World Journal of Biology Pharmacy and Health Sciences, 2024, 18(02), 260–277.
Article DOI: 10.30574/wjbphs.2024.18.2.0286
Publication history:
Received on 03 April 2024; revised on 11 May 2024; accepted on 13 May 2024
Abstract:
Diabetes mellitus remains a major global health challenge, with diet playing a critical role in both its management and prevention. Among dietary factors, wheat-based products are staple foods worldwide, yet their impact on diabetes risk is influenced by the variety of wheat and the methods used in its processing. This systematic review aims to synthesize existing research on how different wheat varieties and their processing methods affect the risk of diabetes. We conducted a comprehensive search of multiple databases, selecting studies that met predefined inclusion criteria focused on wheat characteristics and diabetes outcomes. Our review categorizes wheat varieties based on their genetic profiles and glycemic indices, and examines how traditional and modern processing methods, such as milling and fermentation, alter these properties and influence health outcomes. Preliminary findings suggest that whole grains and ancient wheat varieties often have lower glycemic responses compared to refined and genetically modified strains. Additionally, processes like stone grinding and fermentation have been shown to improve glycemic profiles and potentially lower diabetes risk. This review highlights significant gaps in current research, particularly in long-term clinical outcomes and comparisons of genetic variations. We discuss the implications for dietary guidelines and propose directions for future research to better understand and utilize wheat's nutritional potential in diabetes prevention.
Keywords:
Wheat Varieties; Diabetes Risk; Glycemic Index; Wheat Processing Methods
Full text article in PDF:
Copyright information:
Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0