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Muesli with 4g oat beta-glucans lowers glucose and insulin responses after a bread meal in healty subjects

Granfeldt, Yvonne LU ; Nyberg, L and Björck, Inger LU (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)
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author
organization
publishing date
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
ISSN
1476-5640
DOI
10.1038/sj.ejcn.1602747
language
English
LU publication?
yes
id
02ad2dc0-b1db-4bbb-9a8d-236d6403ab0e (old id 745152)
date added to LUP
2007-12-13 16:47:47
date last changed
2017-10-01 04:06:29
@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&lt;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},
  keyword      = {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},
  volume       = {62},
  year         = {2008},
}