Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat beta-Glucan-Containing Ready Meal.
(2008) In Annals of Nutrition and Metabolism 52(2). p.83-90- Abstract
- Background/Aims: To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat beta-glucans lowers total cholesterol (T-C) and low-density-lipoprotein cholesterol (LDL-C) in hyperlipidemic subjects and to evaluate its effect on postprandial glucose and insulin concentrations. Methods: A parallel, placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels. During the 3-week run-in period, all subjects consumed daily a ready-meal soup, low in energy and fat and high in fiber but without oat beta-glucans. Subjects were then randomly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup... (More)
- Background/Aims: To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat beta-glucans lowers total cholesterol (T-C) and low-density-lipoprotein cholesterol (LDL-C) in hyperlipidemic subjects and to evaluate its effect on postprandial glucose and insulin concentrations. Methods: A parallel, placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels. During the 3-week run-in period, all subjects consumed daily a ready-meal soup, low in energy and fat and high in fiber but without oat beta-glucans. Subjects were then randomly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup supplemented with beta-glucan. Results: Consumption of the beta-glucan-enriched ready meal decreased T-C (0.22 +/- 0.41 mmol/l) and LDL-C (0.16 +/- 0.36 mmol/l), but the reductions were not significantly lower compared with control. After a meal with beta-glucan soup, neither postprandial glucose nor insulin concentrations were significantly different from those after a control soup. Conclusion: A daily dose of 4 g of oat beta-glucans incorporated into a healthy ready meal did not significantly lower T-C and LDL-C compared with an equal ready meal without beta-glucans. Thus, if a food product fulfils general healthy dietary recommendations it may not necessarily be a candidate for supplementation with beta-glucans. Copyright (c) 2008 S. Karger AG, Basel. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1052587
- author
- Biörklund, Maria LU ; Holm, J and Önning, Gunilla LU
- organization
- publishing date
- 2008
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Serum lipids, Oats, Insulin, Hyperlipidemia, Glucose, Glucan
- in
- Annals of Nutrition and Metabolism
- volume
- 52
- issue
- 2
- pages
- 83 - 90
- publisher
- Karger
- external identifiers
-
- pmid:18334815
- wos:000256355300001
- scopus:44249101469
- ISSN
- 0250-6807
- DOI
- 10.1159/000121281
- language
- English
- LU publication?
- yes
- id
- ed14abb2-45d0-4408-8cd3-8dc121c17683 (old id 1052587)
- date added to LUP
- 2016-04-01 14:26:26
- date last changed
- 2022-04-22 03:18:52
@article{ed14abb2-45d0-4408-8cd3-8dc121c17683,
abstract = {{Background/Aims: To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat beta-glucans lowers total cholesterol (T-C) and low-density-lipoprotein cholesterol (LDL-C) in hyperlipidemic subjects and to evaluate its effect on postprandial glucose and insulin concentrations. Methods: A parallel, placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels. During the 3-week run-in period, all subjects consumed daily a ready-meal soup, low in energy and fat and high in fiber but without oat beta-glucans. Subjects were then randomly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup supplemented with beta-glucan. Results: Consumption of the beta-glucan-enriched ready meal decreased T-C (0.22 +/- 0.41 mmol/l) and LDL-C (0.16 +/- 0.36 mmol/l), but the reductions were not significantly lower compared with control. After a meal with beta-glucan soup, neither postprandial glucose nor insulin concentrations were significantly different from those after a control soup. Conclusion: A daily dose of 4 g of oat beta-glucans incorporated into a healthy ready meal did not significantly lower T-C and LDL-C compared with an equal ready meal without beta-glucans. Thus, if a food product fulfils general healthy dietary recommendations it may not necessarily be a candidate for supplementation with beta-glucans. Copyright (c) 2008 S. Karger AG, Basel.}},
author = {{Biörklund, Maria and Holm, J and Önning, Gunilla}},
issn = {{0250-6807}},
keywords = {{Serum lipids; Oats; Insulin; Hyperlipidemia; Glucose; Glucan}},
language = {{eng}},
number = {{2}},
pages = {{83--90}},
publisher = {{Karger}},
series = {{Annals of Nutrition and Metabolism}},
title = {{Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat beta-Glucan-Containing Ready Meal.}},
url = {{http://dx.doi.org/10.1159/000121281}},
doi = {{10.1159/000121281}},
volume = {{52}},
year = {{2008}},
}