Muesli with 4g oat beta-glucans lowers glucose and insulin responses after a bread meal in healty subjects
(2008) In European Journal of Clinical Nutrition 62(5). p.600-607- Abstract
- Objective: To evaluate the impact of an extruded muesli product based on -glucan-rich oat bran on postprandial glycaemia and insulinaemia.
Subject/Design: The study is divided in two series. Blood glucose and serum insulin responses were studied after subjects consuming test meals including a serving of muesli with 3 g (series 1) and 4 g (series 2) of -glucans, respectively. The muesli was a component in a single serving packet with muesli and yoghurt. This was served together with white wheat bread in the morning after an overnight fast. The compositions were standardized to contain 50 g available carbohydrates. As a reference meal a serving packet without -glucans was included. The study was performed at Applied... (More) - Objective: To evaluate the impact of an extruded muesli product based on -glucan-rich oat bran on postprandial glycaemia and insulinaemia.
Subject/Design: The study is divided in two series. Blood glucose and serum insulin responses were studied after subjects consuming test meals including a serving of muesli with 3 g (series 1) and 4 g (series 2) of -glucans, respectively. The muesli was a component in a single serving packet with muesli and yoghurt. This was served together with white wheat bread in the morning after an overnight fast. The compositions were standardized to contain 50 g available carbohydrates. As a reference meal a serving packet without -glucans was included. The study was performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Nineteen and thirteen healthy volunteers with normal body mass index were recruited for series 1 and 2, respectively.
Results: Muesli with 3 g of -glucans, included in a mixed bread meal, gave no significant differences in glycaemic response compared to a reference meal without muesli and -glucans. In contrast, muesli with 4 g of -glucans significantly (P<0.05) lowered the glucose and insulin responses compared to the reference meal.
Conclusions: Muesli enriched with 4 g of -glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of beta-glucans from oats seems to be a critical level for a significant decrease in glucose and insulin responses in healthy people. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/745152
- author
- Granfeldt, Yvonne LU ; Nyberg, L and Björck, Inger LU
- organization
- publishing date
- 2008
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- functional foods, insulin response, glucose response, beta-glucan, oat bran, glucose tolerance
- in
- European Journal of Clinical Nutrition
- volume
- 62
- issue
- 5
- pages
- 600 - 607
- publisher
- Nature Publishing Group
- external identifiers
-
- wos:000255587500004
- scopus:43449105056
- pmid:17426742
- ISSN
- 1476-5640
- DOI
- 10.1038/sj.ejcn.1602747
- language
- English
- LU publication?
- yes
- additional info
- Advance online publication 4 April 2007
- id
- 02ad2dc0-b1db-4bbb-9a8d-236d6403ab0e (old id 745152)
- date added to LUP
- 2016-04-01 13:20:35
- date last changed
- 2023-11-12 15:37:07
@article{02ad2dc0-b1db-4bbb-9a8d-236d6403ab0e, abstract = {{Objective: To evaluate the impact of an extruded muesli product based on -glucan-rich oat bran on postprandial glycaemia and insulinaemia.<br/><br> <br/><br> Subject/Design: The study is divided in two series. Blood glucose and serum insulin responses were studied after subjects consuming test meals including a serving of muesli with 3 g (series 1) and 4 g (series 2) of -glucans, respectively. The muesli was a component in a single serving packet with muesli and yoghurt. This was served together with white wheat bread in the morning after an overnight fast. The compositions were standardized to contain 50 g available carbohydrates. As a reference meal a serving packet without -glucans was included. The study was performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Nineteen and thirteen healthy volunteers with normal body mass index were recruited for series 1 and 2, respectively.<br/><br> <br/><br> Results: Muesli with 3 g of -glucans, included in a mixed bread meal, gave no significant differences in glycaemic response compared to a reference meal without muesli and -glucans. In contrast, muesli with 4 g of -glucans significantly (P<0.05) lowered the glucose and insulin responses compared to the reference meal.<br/><br> <br/><br> Conclusions: Muesli enriched with 4 g of -glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of beta-glucans from oats seems to be a critical level for a significant decrease in glucose and insulin responses in healthy people.}}, author = {{Granfeldt, Yvonne and Nyberg, L and Björck, Inger}}, issn = {{1476-5640}}, keywords = {{functional foods; insulin response; glucose response; beta-glucan; oat bran; glucose tolerance}}, language = {{eng}}, number = {{5}}, pages = {{600--607}}, publisher = {{Nature Publishing Group}}, series = {{European Journal of Clinical Nutrition}}, title = {{Muesli with 4g oat beta-glucans lowers glucose and insulin responses after a bread meal in healty subjects}}, url = {{http://dx.doi.org/10.1038/sj.ejcn.1602747}}, doi = {{10.1038/sj.ejcn.1602747}}, volume = {{62}}, year = {{2008}}, }