Strategic exploration of whole grain cereals in modulating the glycaemic response

Abstract

In the current context, diabetes presents itself as a widespread and complex global health issue. This study explores the significant influence of food microstructure and food matrix components interaction (protein, lipid, polyphenols, etc.) on the starch digestibility and the glycaemic response of post-prandial glycemia, focusing on the potential effectiveness of incorporating bioactive components from whole grain cereals into dietary strategies for the management and potential prevention of diabetes. This study aims to integrate the regulation of postprandial glycaemic homeostasis, including the complexities of starch digestion, the significant potential of bioactive whole grain components and the impact of food processing, to develop a comprehensive framework that combines these elements into a strategic approach to diabetes nutrition. The convergence of these nutritional strategies is analyzed in the context of various prevalent dietary patterns, with the objective of creating an accessible approach to mitigate and prevent diabetes. The objective remains to coalesce these nutritional paradigms into a coherent strategy that not only addresses the current public health crisis but also threads a preventative approach to mitigate future prevalence and impact.

Keywords:

• Digestibility
• glycaemic control
• food matrix
• food processing
• starch granules

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the School Level Cultivation Fund of Beijing Technology and Business University for Distinguished and Excellent Young Scholars (QNJJ2021 − 06), Major Science and Technology Projects of Tibet Autonomous Region (XZ202201ZD0001N).