Abstract
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Sorghum, an ancient grain originating in Africa, may have healthprotective
properties that could encourage its consumption among those who do
not traditionally consume it. Objective: The aim of this systematic review was to
evaluate the health effects associated with the consumption of sorghum among
humans. Data Sources: Academic databases were searched for relevant studies
published between 1985 and November 2015. Study Selection: Nineteen studies –
13 interventional and 6 observational – were identified for inclusion. Data
Extraction: Participant characteristics, study country, health outcomes, main findings,
and study quality were reported. Interventional and observational studies
were summarized separately. Results: Studies were divided into those that investigated
the effect of sorghum on chronic disease and those that investigated other
effects of sorghum on health. There was evidence that the consumption of sorghum
attenuated blood glucose responses and decreased the expression of markers of
oxidative stress. Sorghum was also observed to be a suitable ingredient for the formulation
of oral rehydration solutions and showed potential for use as a medical
adjunct to boost immune responses in HIV-positive patients. Conclusions: The implication
is that sorghum may have attributes superior to those of other staple
grains, indicating its potential for innovative uses in commercial foods. More work
is required to elucidate the health effects of sorghum when consumed by population
groups that have not been traditional consumers of the grain.