Effect of whole-grain cereal-based diet on postprandial plasma insulin and triglyceride levels in individuals with metabolic syndrome



Effect of whole-grain cereal-based diet on postprandial plasmainsulin and triglyceride levels in individuals with metabolicsyndrome

Effect of whole-grain cereal-based diet on postprandial plasmainsulin and triglyceride levels in individuals with metabolicsyndrome

Diet of anindividual has been found to contribute to the health status of theindividual. The diet an individual takes influences the nutrientsnecessary that the immune system requires to perform its functions.Nutrients in food provide carbohydrates that body cells burn to availenergy for the immunological processes that facilitates eliminationof disease-causing microbes. Normal body functioning cannot beachieved if there are no supporting elements such as vitamins andminerals. Vitamins and minerals are essential compounds that enhancesecretion of body enzymes and immune cells. Production of either Tcells or B cells is influenced by enzymes and vitamins. Physiologicalprocesses are enhanced by nutrients, vitamins and mineral salts.

Giacco R. et al.(2014) conducted a research study on how whole-grain cereal-baseddiet reduces abnormal conditions especially postprandial plasmainsulin and triglyceride levels in people suffering from metabolicsyndrome. Metabolic syndrome is a combination of abnormal bodyconditions including high blood pressure, high blood sugar level,high cholesterol level, obesity. These symptoms are associated withdiabetes. The study was aimed at investigating the how whole graincereals influence postprandial glucose, insulin and lipid metabolism.Initially, there were inconclusive results hence this study couldhelp advance knowledge concerning the relationship betweenwhole-grain cereal and postprandial insulin and triglyceride. Thesepostprandial glucose and lipid metabolism in the body is related toinsulin level in the blood hence influences diabetes conditions andthe ability of recovery.

61 men and womenof between 40 and 65 years of age affected with metabolic syndromewere involved in the study where parallel group design was used. Theywere subjected to 4 weeks run after which they were randomly dividedinto two groups one assigned to 12 weeks whole grain based diet andthe other refined cereal products based diet (control group). Beforesubjecting them to the diet, their blood samples were taken. At theend of diet period, the two groups fasted and then 3 hours afterlunch and their blood samples taken to determine their biochemicalparameters. The results of the two groups were compared usinggeneralized linear model.

After the 12 weeks period, the level of postprandial insulin reducedby 29% in the whole-grain group while it reduced by 43% in thecontrol group. At the end of the 12 weeks, the responses ofpostprandial insulin and triglyceride lowered in the group subjectedto whole grain diet in comparison to the control group. However,there was no change in postprandial glucose response for both groups.From the results, whole grain cereal diet reduces the responses ofpostprandial insulin and lipid and does not have a vital effect onglucose metabolism. Therefore, consumption of whole grain cerealsinfluences the capacity of the immune system of individuals withmetabolic syndrome to fight the condition. Subsequently, it enhancesimmunity against diabetes. Watson, R. R. (2014) argues that fibrethat is a major component of whole grain cereals have physiologiceffects relevant to the regulation of processes associated withpostprandial insulin and lipids. Individuals are thereforerecommended to increase the amount of whole grain in their diet.


Giacco R. et al. (2014), A whole-grain cereal-based diet lowerspostprandial plasma insulin and triglyceride levels in individualswith metabolic syndrome, Nutrition, Metabolism and CardiovascularDiseases, Volume 24, Issue 8, August 2014, Pages 837–844.

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