全球范围内,2型糖尿病(T2D)和癌症是全球范围内发病率和死亡率的主要原因,被认为是21世纪最重要的两个公共卫生问题。在接下来的二十年里,全球负担预计将增加约60%。一些观察性研究和临床试验表明,食用全谷物可以降低包括T2D和癌症在内的几种慢性非传染性疾病的风险。谷物是人类饮食中的主要能量来源。最广泛食用的假谷物包括(藜麦,栀子,和荞麦)和谷物(小麦,大米,和玉米)。从营养的角度来看,假谷物和谷物都因其完整的蛋白质而被认可,必需氨基酸,膳食纤维,和酚酸。种子的麸皮层含有这些组分的大部分。摄入更多的全谷物而不是精制谷物一直与降低T2D和癌症的风险有关。由于其优越的营养成分,全谷物使它们成为精制谷物的首选。全谷物对T2D和癌症的调节作用也可能受到几种机制的影响;这些影响中的一些可能是直接的,而另一些影响涉及改变肠道微生物群的组成。增加有益细菌的丰度,降低有害细菌,增加胰岛素敏感性,降低游离胆汁酸的溶解度,将蛋白质分解成肽和氨基酸,生产短链脂肪酸(SCFA),以及其他促进结肠增殖的有益代谢物,这些代谢物调节抗糖尿病和抗癌途径。因此,本次审查有两个目标。首先,它总结了有关假谷物中营养成分和生物活性酸的最新知识(藜麦,栀子,和荞麦)和谷物(小麦,大米,和玉米);第二部分总结和讨论了最近人类研究的进展,例如观察性(横断面研究,病例对照研究,和队列研究)和干预研究,以了解它们在T2D和癌症中的作用,包括潜在机制。总的来说,根据科学数据,全谷物消费可以降低T2D和癌症的发病率。未来的研究应进行随机对照试验,以验证观察结果并建立因果关系。此外,当前的手稿鼓励研究人员通过检查不同类型的特定蛋白质的作用来研究全谷物对健康的有益作用的特定机制,膳食纤维,和酚酸可能有助于预防或治疗T2D和癌症。
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.