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The Effect of Bread Consumption on Glycemic Control – A Systematic Review and Meta-Analysis of Intervention Studies

OBJECTIVES: Bread is a main carbohydrate sources in most diets and may hence be relevant for several health outcomes. This systematic review evaluated the effect of bread consumption on glycemic control in adults with and without type 2 diabetes mellitus (T2DM). METHODS: A systematic literature sear...

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Autores principales: Revheim, Ingrid, Schadow, Alena, Schwingshackl, Lukas, Spielau, Ulrike, Dierkes, Jutta, Rosendahl-Riise, Hanne, Buyken, Anette
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193382/
http://dx.doi.org/10.1093/cdn/nzac057.022
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author Revheim, Ingrid
Schadow, Alena
Schwingshackl, Lukas
Spielau, Ulrike
Dierkes, Jutta
Rosendahl-Riise, Hanne
Buyken, Anette
author_facet Revheim, Ingrid
Schadow, Alena
Schwingshackl, Lukas
Spielau, Ulrike
Dierkes, Jutta
Rosendahl-Riise, Hanne
Buyken, Anette
author_sort Revheim, Ingrid
collection PubMed
description OBJECTIVES: Bread is a main carbohydrate sources in most diets and may hence be relevant for several health outcomes. This systematic review evaluated the effect of bread consumption on glycemic control in adults with and without type 2 diabetes mellitus (T2DM). METHODS: A systematic literature search was performed in September 2020 using Medline, Embase, Web of Science and the Cochrane Library. Eligible studies had to employ different types of bread in adults with or without T2DM and report glycemic outcomes (primary outcome: mean difference (MD) in fasting blood glucose between intervention and control groups; secondary outcomes: MD in fasting insulin, HOMA-IR, and glycated hemoglobin (HbA1c)). Data were pooled using generic inverse-variance with random effects model and presented as mean MD between treatments with 95% confidence intervals (95% CIs). RESULTS: Twenty-one studies met the inclusion criteria, providing data on 966 participants. Compared to control breads, the consumption of the intervention breads resulted in lower values of fasting blood glucose (MD −0.21 mmol/L, 95% CI −0.39 to −0.03, I(2) = 89%), yet no differences in fasting insulin (MD −1.60 pmol/L, 95% CI −6.10 to 2.91, I(2) = 42%), HOMA-IR (MD −0.08, 95% CI −0.39 to 0.23, I(2) = 63%) or HbA1c (MD −0.12%, 95% CI −0.40 to 0.17, I(2) = 60%). The included studies showed a great degree of heterogeneity. CONCLUSIONS: The type of bread influences fasting blood glucose in adults with and without T2DM. This argues for a mechanistic role of bread quality in metabolic health and calls for its consideration in future health policies. FUNDING SOURCES: The project has received funding from the German and Norwegian Research Council under the umbrella of European Joint programming Initiative “A healthy diet for a health life” (JPI-HDHL) and of the ERA-NET Cofund HDHL INTIMIC (GA N 727,565 of the EU Horizon 2020 Research and Innovation Programme).
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spelling pubmed-91933822022-06-14 The Effect of Bread Consumption on Glycemic Control – A Systematic Review and Meta-Analysis of Intervention Studies Revheim, Ingrid Schadow, Alena Schwingshackl, Lukas Spielau, Ulrike Dierkes, Jutta Rosendahl-Riise, Hanne Buyken, Anette Curr Dev Nutr Energy and Macronutrient Metabolism OBJECTIVES: Bread is a main carbohydrate sources in most diets and may hence be relevant for several health outcomes. This systematic review evaluated the effect of bread consumption on glycemic control in adults with and without type 2 diabetes mellitus (T2DM). METHODS: A systematic literature search was performed in September 2020 using Medline, Embase, Web of Science and the Cochrane Library. Eligible studies had to employ different types of bread in adults with or without T2DM and report glycemic outcomes (primary outcome: mean difference (MD) in fasting blood glucose between intervention and control groups; secondary outcomes: MD in fasting insulin, HOMA-IR, and glycated hemoglobin (HbA1c)). Data were pooled using generic inverse-variance with random effects model and presented as mean MD between treatments with 95% confidence intervals (95% CIs). RESULTS: Twenty-one studies met the inclusion criteria, providing data on 966 participants. Compared to control breads, the consumption of the intervention breads resulted in lower values of fasting blood glucose (MD −0.21 mmol/L, 95% CI −0.39 to −0.03, I(2) = 89%), yet no differences in fasting insulin (MD −1.60 pmol/L, 95% CI −6.10 to 2.91, I(2) = 42%), HOMA-IR (MD −0.08, 95% CI −0.39 to 0.23, I(2) = 63%) or HbA1c (MD −0.12%, 95% CI −0.40 to 0.17, I(2) = 60%). The included studies showed a great degree of heterogeneity. CONCLUSIONS: The type of bread influences fasting blood glucose in adults with and without T2DM. This argues for a mechanistic role of bread quality in metabolic health and calls for its consideration in future health policies. FUNDING SOURCES: The project has received funding from the German and Norwegian Research Council under the umbrella of European Joint programming Initiative “A healthy diet for a health life” (JPI-HDHL) and of the ERA-NET Cofund HDHL INTIMIC (GA N 727,565 of the EU Horizon 2020 Research and Innovation Programme). Oxford University Press 2022-06-14 /pmc/articles/PMC9193382/ http://dx.doi.org/10.1093/cdn/nzac057.022 Text en © The Author 2022. Published by Oxford University Press on behalf of The International Society for Human and Animal Mycology. https://creativecommons.org/licenses/by-nc/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com
spellingShingle Energy and Macronutrient Metabolism
Revheim, Ingrid
Schadow, Alena
Schwingshackl, Lukas
Spielau, Ulrike
Dierkes, Jutta
Rosendahl-Riise, Hanne
Buyken, Anette
The Effect of Bread Consumption on Glycemic Control – A Systematic Review and Meta-Analysis of Intervention Studies
title The Effect of Bread Consumption on Glycemic Control – A Systematic Review and Meta-Analysis of Intervention Studies
title_full The Effect of Bread Consumption on Glycemic Control – A Systematic Review and Meta-Analysis of Intervention Studies
title_fullStr The Effect of Bread Consumption on Glycemic Control – A Systematic Review and Meta-Analysis of Intervention Studies
title_full_unstemmed The Effect of Bread Consumption on Glycemic Control – A Systematic Review and Meta-Analysis of Intervention Studies
title_short The Effect of Bread Consumption on Glycemic Control – A Systematic Review and Meta-Analysis of Intervention Studies
title_sort effect of bread consumption on glycemic control – a systematic review and meta-analysis of intervention studies
topic Energy and Macronutrient Metabolism
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193382/
http://dx.doi.org/10.1093/cdn/nzac057.022
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