Systematic Review and Meta-Analysis of XXXX Studies to Support a Quantitative Recommendation for Whole Grain Intake in Relation to Type 2 Diabetes.

@entity2175 @entity1
BACKGROUND: Due to the increasing evidence of their health benefits, whole grains are recommended for consumption worldwide. Such recommendations are, however, rarely quantitative. Our aim was to perform a quantitative evaluation of the relationship between whole grain consumption and the occurrence of @entity2175 ( @entity2175 ) to support a recommendation on the daily consumption of whole grains. METHODS AND FINDINGS: We conducted a systematic review by searching three bibliographic databases. We included @entity1 studies addressing the relationship between whole grain consumption and @entity2175 occurrence, and providing quantitative information on daily intake of whole grains. A dose-response meta-regression analysis between whole grain intake and @entity2175 occurrence was performed, using a hierarchical mixed least square linear regression model. Eight observational studies were included (all but one prospective), with a total of 15,573 cases of @entity2175 among 316,051 @entity1 . Quantitative meta-regression demonstrated a significant linear inverse relationship between whole grain intake and @entity2175 occurrence (P<0.0001), with an overall absolute reduction of 0.3% in the @entity2175 rate for each additional 10 g of whole grain ingredient consumed daily. The association persisted when adjusted on sex, age, country, study design, follow up duration, and mode of report of whole grain intakes (as foods or ingredients). CONCLUSIONS: The meta-regression model made it possible to estimate the decrease in @entity2175 risk corresponding to various changes in whole grain intakes, and the results contribute to setting up quantitative recommendations. For instance, consuming three servings of whole grain foods (45 g of whole grain ingredients) daily would induce a 20% relative reduction in the @entity2175 risk as compared to consuming a half serving (7.5 g of whole grain ingredients). These results should be considered for future recommendations, by considering the actual whole grain intake of the concerned populations. The systematic review protocol was published on the PROSPERO register (CRD42013006925).
