Document Type
Journal Article
Publication Title
Advances in Nutrition
Volume
14
Issue
1
First Page
30
Last Page
43
PubMed ID
36811592
Publisher
Elsevier
School
School of Medical and Health Sciences / Nutrition and Health Innovation Research Institute
RAS ID
57885
Funders
European Joint Programming Initiative “A Healthy Diet for a Healthy Life” / ERA-NET Cofund HDHL INTIMIC (GA N° 727565 of the EU Horizon 2020 Research and Innovation Programme)
Abstract
Bread is a major source of grain-derived carbohydrates worldwide. High intakes of refined grains, low in dietary fiber and high in glycemic index, are linked with increased risk for type 2 diabetes mellitus (T2DM) and other chronic diseases. Hence, improvements in the composition of bread could influence population health. This systematic review evaluated the effect of regular consumption of reformulated breads on glycemic control among healthy adults, adults at cardiometabolic risk or with manifest T2DM. A literature search was performed using MEDLINE, Embase, Web of Science and the Cochrane Central Register of Controlled Trials. Eligible studies employed a bread intervention ( ≥ 2 wk) in adults (healthy, at cardiometabolic risk or manifest T2DM) and reported glycemic outcomes (fasting blood glucose, fasting insulin, HOMA-IR, HbA1c, and postprandial glucose responses). Data were pooled using generic inverse variance with random-effects model and presented as mean difference (MD) or standardized MD between treatments with 95 % CIs. Twenty-two studies met the inclusion criteria (n = 1037 participants). Compared with “regular” or comparator bread, consumption of reformulated intervention breads yielded lower fasting blood glucose concentrations (MD: − 0.21 mmol/L; 95 % CI: − 0.38, − 0.03; I2 = 88 %, moderate certainty of evidence), yet no differences in fasting insulin (MD: − 1.59 pmol/L; 95 % CI: − 5.78, 2.59; I2 = 38 %, moderate certainty of evidence), HOMA-IR (MD: − 0.09; 95 % CI: − 0.35, 0.23; I2 = 60 %, moderate certainty of evidence), HbA1c (MD: −0.14; 95 % CI: − 0.39, 0.10; I2 = 56 %, very low certainty of evidence), or postprandial glucose response (SMD: − 0.46; 95 % CI: − 1.28, 0.36; I2 = 74 %, low certainty of evidence). Subgroup analyses revealed a beneficial effect for fasting blood glucose only among people with T2DM (low certainty of evidence). Our findings suggest a beneficial effect of reformulated breads high in dietary fiber, whole grains, and/or functional ingredients on fasting blood glucose concentrations in adults, primarily among those with T2DM. This trial was registered at PROSPERO as CRD42020205458.
DOI
10.1016/j.advnut.2022.10.008
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Comments
Schadow, A. M., Revheim, I., Spielau, U., Dierkes, J., Schwingshackl, L., Frank, J., ... & Rosendahl-Riise, H. (2023). The effect of regular consumption of reformulated breads on glycemic control: A systematic review and meta-analysis of randomized clinical trials. Advances in Nutrition, 14(1), 30-43.
https://doi.org/10.1016/j.advnut.2022.10.008