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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 20
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Effects of whole grain intake on glycemic traits: A systematic review and meta-analysis of randomized controlled trials

Shixiang Lia Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China;b College of Food Science and Engineering, Shandong Agricultural University, Taian, ChinaView further author information
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Aizhen Zonga Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China;b College of Food Science and Engineering, Shandong Agricultural University, Taian, ChinaView further author information
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Ran Ana Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China;c College of Life Sciences, Shandong Normal University, Jinan, ChinaView further author information
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Haiou Wanga Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, ChinaView further author information
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Lina Liua Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, ChinaView further author information
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Jie Liud Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
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Xiaofei Guoe Institute of Nutrition and Health, Qingdao University, Qingdao, ChinaView further author information
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Zhixiang Xub College of Food Science and Engineering, Shandong Agricultural University, Taian, ChinaView further author information
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Jing Wangd Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
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Duo Lie Institute of Nutrition and Health, Qingdao University, Qingdao, ChinaView further author information
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Fangling Dua Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, ChinaCorrespondence[email protected] [email protected]
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&
Tongcheng Xua Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China;b College of Food Science and Engineering, Shandong Agricultural University, Taian, China;c College of Life Sciences, Shandong Normal University, Jinan, China;d Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0003-0253-1780View further author information
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Pages 4351-4370 | Published online: 18 Nov 2021

Citations (4)

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Isabella Skye Waddell & Caroline Orfila. (2023) Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanisms. Critical Reviews in Food Science and Nutrition 63:27, pages 8752-8767.
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Articles from other publishers (3)

Wenyu Cui, Kaiyun Luo, Qian Xiao, Zhaoyue Sun, Yunfu Wang, Caifang Cui, Fuchun Chen, Ben Xu, Weijun Shen, Fachun Wan & Anwei Cheng. (2023) Effect of mulberry leaf or mulberry leaf extract on glycemic traits: a systematic review and meta-analysis. Food & Function 14:3, pages 1277-1289.
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Lingmeng Fu, Guobing Zhang, Shasha Qian, Qin Zhang & Mingming Tan. (2022) Associations between dietary fiber intake and cardiovascular risk factors: An umbrella review of meta-analyses of randomized controlled trials. Frontiers in Nutrition 9.
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Aránzazu Aparicio, María Dolores Salas-González, Ana María Lorenzo Mora & Laura María Bermejo López. (2022) Nutritional and health beneficts of whole grains cereals. Nutrición Hospitalaria.
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