This commentary from Glenn Gaesser, PhD. explores the association between refined grain consumption and the risk of type 2 diabetes (T2D). Current U.S. dietary guidelines recommend replacing refined grains with whole grains due to the recognized benefits of whole grains for reducing chronic disease risks.
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Perspective: Does Glycemic Index Matter for Weight Loss and Obesity Prevention? Examination of the Evidence on “Fast” Compared with “Slow” Carbs (November 2021)
The glycemic index (GI) categorizes carbohydrates as “fast” (high-GI) or “slow” (low-GI) based on their impact on blood sugar levels. This review assessed whether dietary GI influences body weight and obesity risk using data from observational studies and meta-analyses of randomized controlled trials (RCTs).
CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Part 3 Their Relation to Digestion, Digestive Disorders, Blood Glucose, and Inflammation (February 2016)
The final installment in this series examines how carbohydrates (CHOs), grains, and whole grains affect digestion, gut health, and chronic diseases. It explores their influence on the microbiome, glycemic response, inflammation, and immune function, while addressing gluten-related disorders such as celiac disease.
