Millets are increasingly recognized as functional foods with important roles in the prevention and management of lifestyle-related disorders. Their low glycemic index and high content of complex carbohydrates, resistant starch, and soluble dietary fiber help regulate postprandial glucose spikes, making them valuable in diabetes management. Additionally, their slow digestibility supports better glycemic control and improved insulin sensitivity compared with refined cereals like polished rice or wheat.

For obesity, millets promote satiety due to their rich fiber and protein content, which delays gastric emptying and reduces overall caloric intake. They are also a good source of bioactive compounds such as polyphenols, flavonoids, and phytosterols, which enhance fat metabolism and reduce systemic inflammation associated with adiposity. Incorporating millet-based diets has been linked with favorable body weight regulation and reduction in markers of metabolic syndrome.

Cardiovascular benefits of millets arise from their high magnesium, potassium, and antioxidant profile. These nutrients contribute to blood pressure regulation, improved vascular function, and lower LDL cholesterol. Polyphenolic compounds in millets also exhibit antioxidant and anti-inflammatory effects, which protect against oxidative stress and endothelial dysfunction—two key factors in cardiovascular disease progression. Taken together, different millets (such as finger millet, pearl millet, foxtail millet, and proso millet) provide a synergistic blend of nutritional and bioactive properties that support holistic management of diabetes, obesity, and cardiovascular health.

Millets are good for life style related disorders bcz of its low glycemic index and high fibre contents . Usually DM and HTN are interlinked each other .

Millets have antidiabetic properties. Mechanisms are many such as; high fiber content, low glycemic index, rich in polyphenols and alpha glucosidase inhibiting properties. High fiber in large gut is converted into short chain fatty acid by bacteria and SCFA is helpful in reducing weight and blood sugar.