New study released:
About the Study
Type of analysis: Scientific studies undertaken on millets in relation to hyperlipidaemia were widely searched and collated. A systematic review and meta-analysis was conducted to identify any evidence of positive or negative effects from the impact of consuming millets. This included impacts on: total cholesterol (TC), triacylglycerol (TG) , high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C) and very-low-density lipoprotein cholesterol (VLDL- C).
A total of 19 efficacy studies on humans were found and analysed.
Millets studied: In total 5 types of millets were included in the studies: finger millet, foxtail millet, barnyard millet, sorghum and/or a mixture of millets (finger millet and little millet)
How millets were consumed: Millets were included in meals and in a variety of forms. Some included millet biscuits, burfi (sweet), porridge, buns, boiled in water (similar to rice), roti (flatbread), dumpling, upma or a drink. The amount of millets provided to the intervention groups varied from 50 g to 200 g (dry weight basis) either in one or divided into two meals per day.
Study shows consumption of millets reduce total cholesterol, triacylglycerol and BMI.
- Reduced total cholesterol by 8%, lowering cholesterol in the people studied, from high to normal levels.
- Resulted in nearly a 10% decrease in low and very low-density lipoprotein cholesterol (commonly viewed as ‘bad cholesterol’) and triacylglycerol levels in blood. Through these reductions, the levels went from above normal to normal range.
- Led to a slight increase in what is ‘commonly’ called the good cholesterols (high-density lipoprotein cholesterol).
- Lowered blood pressure with the diastolic blood pressure decreasing by 5%.
- Reduced BMI by 7% in people who were overweight and obese, showing the possibility of returning to a normal BMI.
- Additional data collected from other sources showed that millets are much higher in unsaturated fatty acids with 2 to 10 times higher levels than refined wheat and milled rice, as well as being much higher than whole grain wheat.
Previously released study:
About the Study
A face-to-face survey was conducted about consumers’ knowledge, perceptions, and consumption patterns, as well as the reasons for their practices and sources of information, on millets.
This was conducted in August 2017 and forms an important baseline for tracking consumer perceptions and effectiveness of marketing activities.
Largest reasons for consuming millets
- ‘I have a health problem’ (nearly 30% of people stating this)
- ‘I want to lose weight’ (15.1%)
- ‘I like the taste’ (about 14.6%)
The major reason the respondents did not eat (more) millets
- It is not eaten at home’, expressed by nearly 40% of the respondents
- ‘Don’t like the taste’ expressed by nearly 22%
- ‘Price is high’ (13%)
- ‘It takes a long time to cook’ (8%)
The largest ever systematic review of studies published in scientific journals that were conducted on millets and their impact on diabetes.
- 80 studies on humans from 11 countries of which 65 were eligible for both meta-analysis and regression analysis, and included about 1,000 people studied
- Diabetic, pre-diabetic and non-diabetic individuals
- 11 types of millets, with various processing.
Millets Have Low GI : The mean GI of milletsacross all cooking methods is 52.7 ± 10.3
Consumption of millets had the following impacts:
- For diabetic individuals: blood glucose levels were lowered by 12% and 15% for fasting and post-meal respectively. Individuals’ blood glucose level went from diabetic to pre-diabetic level
- For diabetic individuals: HbA1c (blood glucose bound to hemoglobin) was lowered by an overall average of 15% d
- For pre-diabetic individuals: HbA1c was lowered up to 17% and individuals’ HbA1c level went from prediabetic to normal status
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Millets and Sorghum
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Moderated by Joanna Kane-Potaka, ADG- External Relations ICRISAT; Executive Director, Smart Food
- Dr S Anitha, Smart Food Nutritionist, ICRISAT and
- Dr. R. Ananthan, Scientist-D, National Institute of Nutrition, India
- Dr Vilas Tonapi, Director and Dr. Venkatesh Bhat, Principal Scientist, ICAR-IIMR (Indian Institute of Millet Research)
- Dr. Dayakar Rao, Principal Scientist; CEO Nutrihub, ICAR-IIMR (Indian Institute of Millet Research), India
- Dr Ramadjita Tabo, Regional Director, West and Central Africa, ICRISAT, Mali; 2007 Nobel Peace prize winner
- Dr Rebbie Harawa, Regional Director for East and Southern Africa, ICRISAT, Kenya
- Dr Moses Siambi, Former Regional Director for East and Southern Africa, ICRISAT, Kenya
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Millets have sometimes been hailed as the next quinoa but researchers collating a global database of millet products have found this ancient grain to be orchestrating a silent food revolution that could see quinoa outstripped. The “Millet Finder”, launched today (25 Nov 2020), discovered a surge in the use of millets, with over a thousand modern convenient products in a very wide range, across all the inhabited continents. Go to Millet Finder or Read More in the Media Release
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