Assessing the impact of wheat varieties and processing methods on diabetes risk: A systematic review

Abstract

Diabetes mellitus remains a major global health challenge, with diet playing a critical role in both its management and prevention. Among dietary factors, wheat-based products are staple foods worldwide, yet their impact on diabetes risk is influenced by the variety of wheat and the methods used in its processing. This systematic review aims to synthesize existing research on how different wheat varieties and their processing methods affect the risk of diabetes. We conducted a comprehensive search of multiple databases, selecting studies that met predefined inclusion criteria focused on wheat characteristics and diabetes outcomes. Our review categorizes wheat varieties based on their genetic profiles and glycemic indices, and examines how traditional and modern processing methods, such as milling and fermentation, alter these properties and influence health outcomes. Preliminary findings suggest that whole grains and ancient wheat varieties often have lower glycemic responses compared to refined and genetically modified strains. Additionally, processes like stone grinding and fermentation have been shown to improve glycemic profiles and potentially lower diabetes risk. This review highlights significant gaps in current research, particularly in long-term clinical outcomes and comparisons of genetic variations. We discuss the implications for dietary guidelines and propose directions for future research to better understand and utilize wheat's nutritional potential in diabetes prevention.