Khan Jabir, Gul Palwasha, Liu Kunlun
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.
Foods. 2024 Jul 2;13(13):2112. doi: 10.3390/foods13132112.
Globally, type 2 diabetes (T2D) and Cancer are the major causes of morbidity and mortality worldwide and are considered to be two of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains to lower the risk of several chronic non-communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibers, and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains rather than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms; some of these effects may be direct while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, breaking protein down into peptides and amino acids, producing short-chain fatty acids (SCFAs), and other beneficial metabolites that promote the proliferation in the colon which modulate the antidiabetic and anticancer pathway. Thus, the present review had two aims. First, it summarized the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn); the second section summarized and discussed the progress in recent human studies, such as observational (cross-sectional studies, case-control studies, and cohort studies) and intervention studies to understand their role in T2D and cancer including the potential mechanism. Overall, according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality. In addition, the current manuscript encourages researchers to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibers, and phenolic acids that might help to prevent or treat T2D and cancer.
在全球范围内，2型糖尿病（T2D）和癌症是全球发病和死亡的主要原因，被认为是21世纪最重大的两个公共卫生问题。在接下来的二十年里，预计全球负担将增加约60%。多项观察性研究以及临床试验已证明食用全谷物对降低包括T2D和癌症在内的几种慢性非传染性疾病风险具有健康益处。谷物是人类饮食中的主要能量来源。最常食用的伪谷物包括（藜麦、苋菜和荞麦）以及谷物（小麦、大米和玉米）。从营养角度来看，伪谷物和谷物都因其完整蛋白质、必需氨基酸、膳食纤维和酚酸而受到认可。种子的麸皮层含有这些成分的大部分。与食用精制谷物相比，更多地摄入全谷物一直与较低的T2D和癌症风险相关联。由于其优越的营养成分，全谷物使其成为比精制谷物更优的选择。全谷物对T2D和癌症的调节作用也可能受到多种机制的影响；其中一些作用可能是直接的，而其他作用则涉及改变肠道微生物群的组成、增加有益细菌的丰度并降低有害细菌、提高胰岛素敏感性、降低游离胆汁酸的溶解度、将蛋白质分解为肽和氨基酸、产生短链脂肪酸（SCFAs）以及其他促进结肠中增殖的有益代谢物，这些代谢物调节抗糖尿病和抗癌途径。因此，本综述有两个目的。首先，总结了关于伪谷物（藜麦、苋菜和荞麦）和谷物（小麦、大米和玉米）中营养成分和生物活性酸的最新知识；第二部分总结并讨论了近期人体研究的进展，如观察性研究（横断面研究、病例对照研究和队列研究）以及干预性研究，以了解它们在T2D和癌症中的作用，包括潜在机制。总体而言，根据科学数据，食用全谷物可能会降低T2D和癌症的发病率。未来的研究应开展随机对照试验以验证观察结果并确定因果关系。此外，本手稿鼓励研究人员通过研究不同类型的特定蛋白质、膳食纤维和酚酸的作用来探究全谷物对健康产生有益影响的具体机制，这些成分可能有助于预防或治疗T2D和癌症。
