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An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects.

Lindström, Cecilia LU ; Voinot, Anne; Forslund, Anna LU ; Holst, Olle LU ; Rascon, Ana LU ; Öste, Rickard LU and Östman, Elin LU (2015) In International Journal of Food Sciences and Nutrition 66(6). p.700-705
Abstract
An acute meal study was performed to determine postprandial glucose and insulin responses after consumption of two fermented oat bran-based beverages (with and without exopolysaccharides) and yoghurt. This randomized, single-blind, within-subject study included 18 healthy, overweight participants. Four breakfast meals, including a reference meal, were tested; all meals contained 50 g of available carbohydrates, but differed in energy and macronutrient composition. All experimental meals reduced the postprandial glucose response compared with the reference meal. The oat drinks as well as the yoghurt elicited higher early (0-15 min) insulin responses, but the overall insulinaemia were similar to the reference meal. A new food product... (More)
An acute meal study was performed to determine postprandial glucose and insulin responses after consumption of two fermented oat bran-based beverages (with and without exopolysaccharides) and yoghurt. This randomized, single-blind, within-subject study included 18 healthy, overweight participants. Four breakfast meals, including a reference meal, were tested; all meals contained 50 g of available carbohydrates, but differed in energy and macronutrient composition. All experimental meals reduced the postprandial glucose response compared with the reference meal. The oat drinks as well as the yoghurt elicited higher early (0-15 min) insulin responses, but the overall insulinaemia were similar to the reference meal. A new food product containing fermented liquid oat bran and milk reduced the postprandial blood glucose response as efficiently as yoghurt after a high-glycaemic index white wheat bread meal, but the presence of microbial exopolysaccharides did not affect the outcome. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Journal of Food Sciences and Nutrition
volume
66
issue
6
pages
700 - 705
publisher
Taylor & Francis
external identifiers
  • pmid:26001091
  • wos:000361335300014
  • scopus:84958255049
ISSN
1465-3478
DOI
10.3109/09637486.2015.1035233
language
English
LU publication?
yes
id
ac564a8a-4e1e-49d2-b1bf-95ef3bc4e1db (old id 5442604)
date added to LUP
2015-06-23 17:10:09
date last changed
2017-03-26 03:10:34
@article{ac564a8a-4e1e-49d2-b1bf-95ef3bc4e1db,
  abstract     = {An acute meal study was performed to determine postprandial glucose and insulin responses after consumption of two fermented oat bran-based beverages (with and without exopolysaccharides) and yoghurt. This randomized, single-blind, within-subject study included 18 healthy, overweight participants. Four breakfast meals, including a reference meal, were tested; all meals contained 50 g of available carbohydrates, but differed in energy and macronutrient composition. All experimental meals reduced the postprandial glucose response compared with the reference meal. The oat drinks as well as the yoghurt elicited higher early (0-15 min) insulin responses, but the overall insulinaemia were similar to the reference meal. A new food product containing fermented liquid oat bran and milk reduced the postprandial blood glucose response as efficiently as yoghurt after a high-glycaemic index white wheat bread meal, but the presence of microbial exopolysaccharides did not affect the outcome.},
  author       = {Lindström, Cecilia and Voinot, Anne and Forslund, Anna and Holst, Olle and Rascon, Ana and Öste, Rickard and Östman, Elin},
  issn         = {1465-3478},
  language     = {eng},
  number       = {6},
  pages        = {700--705},
  publisher    = {Taylor & Francis},
  series       = {International Journal of Food Sciences and Nutrition},
  title        = {An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects.},
  url          = {http://dx.doi.org/10.3109/09637486.2015.1035233},
  volume       = {66},
  year         = {2015},
}