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A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults

Granfeldt, Yvonne LU and Björck, Inger LU (2011) In Nutrition Journal 10.
Abstract
Background: in traditional medicine, blueberries have been used to facilitate blood glucose regulation in type 2 diabetes. Recent studies in diabetic mice have indicated facilitated glycaemic regulation following dietary supplementation with extracts from European blueberries, also called bilberries, (Vaccinium myrtillus). The purpose of the present study was to investigate the impact of fermented oat meal drinks containing bilberries or rosehip (Rosa canina) on glycaemic and insulinaemic responses. Methods: glycaemic and insulinaemic responses in young healthy adults were measured in two series. In series 1, two drinks based on oat meal (5%), fermented using Lactobacillus plantarum 299v, and added with fruit (10%); bilberries (BFOMD) or... (More)
Background: in traditional medicine, blueberries have been used to facilitate blood glucose regulation in type 2 diabetes. Recent studies in diabetic mice have indicated facilitated glycaemic regulation following dietary supplementation with extracts from European blueberries, also called bilberries, (Vaccinium myrtillus). The purpose of the present study was to investigate the impact of fermented oat meal drinks containing bilberries or rosehip (Rosa canina) on glycaemic and insulinaemic responses. Methods: glycaemic and insulinaemic responses in young healthy adults were measured in two series. In series 1, two drinks based on oat meal (5%), fermented using Lactobacillus plantarum 299v, and added with fruit (10%); bilberries (BFOMD) or rose hip (RFOMD) respectively, were studied. In series 2, BFOMD was repeated, additionally, a drink enriched with bilberries (47%) was tested (BBFOMD). As control a fermented oat meal drink (FOMD) was served. Results: in series 1 the bilberry-and rosehip drinks, gave high glucose responses similar to that after the reference bread. However, the insulin index (II) after the BFOMD was significantly lower (II = 65) (P < 0.05). In series 2 a favourably low insulin demand to BFOMD was confirmed. FOMD gave high glucose response (GI = 95) but, significantly lower insulin response (II = 76). BBFOMD gave remarkably low insulin response II = 49, and tended to lower glycaemia (GI = 79) (P = 0.0684). Conclusion: a fermented oat meal drink added with bilberries induced a lower insulin response than expected from the glycaemic response. The mechanism for the lowered acute insulin demand is still unclear, but may be related to some bio-active component present in the bilberries, or to the fermented oat meal base. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
glucose response, insulin response, GI, blueberry, bilberry, rosehip
in
Nutrition Journal
volume
10
publisher
BioMed Central
external identifiers
  • wos:000292454000001
  • scopus:79956194864
ISSN
1475-2891
DOI
10.1186/1475-2891-10-57
language
English
LU publication?
yes
id
160f62b1-e834-46cb-b676-6f9f8bc84d79 (old id 2028957)
date added to LUP
2011-07-25 15:22:35
date last changed
2017-11-12 03:36:21
@article{160f62b1-e834-46cb-b676-6f9f8bc84d79,
  abstract     = {Background: in traditional medicine, blueberries have been used to facilitate blood glucose regulation in type 2 diabetes. Recent studies in diabetic mice have indicated facilitated glycaemic regulation following dietary supplementation with extracts from European blueberries, also called bilberries, (Vaccinium myrtillus). The purpose of the present study was to investigate the impact of fermented oat meal drinks containing bilberries or rosehip (Rosa canina) on glycaemic and insulinaemic responses. Methods: glycaemic and insulinaemic responses in young healthy adults were measured in two series. In series 1, two drinks based on oat meal (5%), fermented using Lactobacillus plantarum 299v, and added with fruit (10%); bilberries (BFOMD) or rose hip (RFOMD) respectively, were studied. In series 2, BFOMD was repeated, additionally, a drink enriched with bilberries (47%) was tested (BBFOMD). As control a fermented oat meal drink (FOMD) was served. Results: in series 1 the bilberry-and rosehip drinks, gave high glucose responses similar to that after the reference bread. However, the insulin index (II) after the BFOMD was significantly lower (II = 65) (P &lt; 0.05). In series 2 a favourably low insulin demand to BFOMD was confirmed. FOMD gave high glucose response (GI = 95) but, significantly lower insulin response (II = 76). BBFOMD gave remarkably low insulin response II = 49, and tended to lower glycaemia (GI = 79) (P = 0.0684). Conclusion: a fermented oat meal drink added with bilberries induced a lower insulin response than expected from the glycaemic response. The mechanism for the lowered acute insulin demand is still unclear, but may be related to some bio-active component present in the bilberries, or to the fermented oat meal base.},
  author       = {Granfeldt, Yvonne and Björck, Inger},
  issn         = {1475-2891},
  keyword      = {glucose response,insulin response,GI,blueberry,bilberry,rosehip},
  language     = {eng},
  publisher    = {BioMed Central},
  series       = {Nutrition Journal},
  title        = {A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults},
  url          = {http://dx.doi.org/10.1186/1475-2891-10-57},
  volume       = {10},
  year         = {2011},
}