EC Pharmacology And Toxicology

Type 2 diabetes mellitus (T2DM) is a major global health concern where dietary strategies play a important role in its prevention and management. Whole wheat flour, a staple food in majority of the cultures, is rich in dietary fibre, micronutrients, and bioactive compounds that enhance glycemic control and metabolic regulation. This mini‐review examines the link between whole wheat flour consumption and diabetes, focusing on adiponectin-a hormone with insulin‐sensitizing, anti‐inflammatory, and anti‐atherogenic effects. Several studies show that whole grain improves insulin sensitivity and better metabolic health. Several studies have reported association of higher adiponectin levels and improved metabolic advantages. These findings suggest that incorporating whole wheat flour into the diet may help mitigate type 2 diabetes risk, warranting further investigation into its underlying mechanisms.

 Keywords: Whole Wheat Flour; Diabetes; Insulin Sensitivity; Adiponectin

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