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Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat beta-Glucan-Containing Ready Meal.

Biörklund, Maria LU ; Holm, J and Önning, Gunilla LU (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)
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author
organization
publishing date
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
2008-05-12 12:41:13
date last changed
2017-09-17 06:48:30
@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},
  keyword      = {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},
  volume       = {52},
  year         = {2008},
}