Effect of Multigrain Consumption on Metabolism: An Ayurvedic Systematic Review

Resumen

Multigrain foods, when based on minimally processed whole grains rather than refined flour blends, provide complex carbohydrates, cereal proteins, dietary fibre, resistant starch, minerals and phytochemicals that may influence glycaemic response, lipid metabolism, gut microbial ecology, inflammation and body-weight regulation. Ayurveda describes cereals, millets and pulses under food categories such as Shuka Dhanya, Trina/Kudhanya and Shimbi Dhanya and interprets their metabolic effects through Agni, Ama, Dosha, Dhatu and Srotas.The evidence consistently suggests that replacing refined grains with whole grains or millet-rich diets can improve selected metabolic markers, particularly fasting glucose, post-prandial glucose, HbA1c, total cholesterol, LDL cholesterol, inflammatory markers and satiety. Oat and barley beta-glucan have the strongest lipid-lowering support; millets show promising glycaemic benefits; and diverse whole grains may support gut microbial fermentation and short-chain fatty acid production. Ayurvedically, these effects can be interpreted as improved Jatharagni, regulated Dhatvagni, reduced Ama, clearer Srotas and better control of Kapha-Meda accumulation, provided the food is selected according to Prakriti, Satmya, Ritu, processing and digestive capacity.Multigrain consumption is most metabolically useful when it means diversified, whole, minimally processed grains combined with pulses, vegetables, spices and appropriate cooking methods. Ayurveda offers a personalization framework that may strengthen modern dietary guidance by emphasizing individual digestive capacity, food compatibility and timing. Further well-designed trials are needed to compare defined multigrain formulations with refined-grain controls and to validate Ayurvedic phenotyping in metabolic outcomes.