Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects
Hossain, Mohammad Mukul LU ; Tovar, Juscelino LU ; Cloetens, Lieselotte LU and Nilsson, Anne LU
(2023)
In Nutrients
15(20).
- Abstract
- Previously, it has been indicated that oat polar lipids included in a liquid meal may have the potential to beneficially modulate various cardiometabolic variables. The purpose of this study was to evaluate the effects of oat polar lipids in a solid food matrix on acute and second meal glucose tolerance, blood lipids, and concentrations of gut-derived hormones. The oat polar lipids were consumed at breakfast and effects on the biomarkers were investigated in the postprandial period and following a standardized lunch. Twenty young, healthy subjects consumed in total four different breakfast meals in a crossover study design. The breakfasts consisted of 1. White wheat bread (WWB) with an added 7.5 g of oat polar lipids (PLL); 2. WWB with an... (More)
- Previously, it has been indicated that oat polar lipids included in a liquid meal may have the potential to beneficially modulate various cardiometabolic variables. The purpose of this study was to evaluate the effects of oat polar lipids in a solid food matrix on acute and second meal glucose tolerance, blood lipids, and concentrations of gut-derived hormones. The oat polar lipids were consumed at breakfast and effects on the biomarkers were investigated in the postprandial period and following a standardized lunch. Twenty young, healthy subjects consumed in total four different breakfast meals in a crossover study design. The breakfasts consisted of 1. White wheat bread (WWB) with an added 7.5 g of oat polar lipids (PLL); 2. WWB with an added 15 g of oat polar lipids (PLH); 3. WWB with and added 16.6 g of rapeseed oil (RSO) as a representative of commonly consumed oils; and 4. WWB consumed alone, included as a reference. All products with added lipids contained equivalent amounts of fat (16.6 g) and available carbohydrates (50 g). Rapeseed oil was added to the oat polar lipid meals to equal 16.6 g of total fat. The standardized lunch was composed of WWB and meatballs and was served 3.5 h after the breakfast. Test variables (blood glucose, serum insulin, triglyceride (TG), free fatty acids (FFA), ghrelin, GLP-1, PYY, and GIP) were measured at fasting and repeatedly during the 5.5 h after ingestion of the breakfast. After breakfast, PLH substantially lowered postprandial glucose and insulin responses (iAUC 0–120 min) compared with RSO and WWB (p < 0.05). Furthermore, a reduced glycaemic response to lunch (210–330 min) was observed following the PLH breakfast compared to all of the other breakfasts served (p < 0.05). Oat polar lipids (PLH) significantly reduced TG and ghrelin and increased circulating gut hormones GLP-1 and PYY compared to RSO (p < 0.05). The results show that exchanging part of the dietary lipids with oat polar lipids has the potential to improve postprandial blood glucose regulation and gut hormones and thus may have a preventive effect against type 2 diabetes. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/8ff1cc21-58e5-48ab-a92c-6a0d7011ce58
- author
- Hossain, Mohammad Mukul
LU
; Tovar, Juscelino
LU
; Cloetens, Lieselotte
LU
and Nilsson, Anne
LU
- organization
- publishing date
- 2023-10-16
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- oats, polar lipids, glycaemic regulation, GLP-1, PYY, postprandial glycaemic response, bioactive components, RCT
- in
- Nutrients
- volume
- 15
- issue
- 20
- article number
- 4389
- pages
- 16 pages
- publisher
- MDPI AG
- external identifiers
-
- scopus:85175539582
- pmid:37892464
- ISSN
- 2072-6643
- DOI
- 10.3390/nu15204389
- language
- English
- LU publication?
- yes
- id
- 8ff1cc21-58e5-48ab-a92c-6a0d7011ce58
- date added to LUP
- 2023-10-19 17:11:42
- date last changed
- 2024-01-19 03:00:02
@article{8ff1cc21-58e5-48ab-a92c-6a0d7011ce58,
abstract = {{Previously, it has been indicated that oat polar lipids included in a liquid meal may have the potential to beneficially modulate various cardiometabolic variables. The purpose of this study was to evaluate the effects of oat polar lipids in a solid food matrix on acute and second meal glucose tolerance, blood lipids, and concentrations of gut-derived hormones. The oat polar lipids were consumed at breakfast and effects on the biomarkers were investigated in the postprandial period and following a standardized lunch. Twenty young, healthy subjects consumed in total four different breakfast meals in a crossover study design. The breakfasts consisted of 1. White wheat bread (WWB) with an added 7.5 g of oat polar lipids (PLL); 2. WWB with an added 15 g of oat polar lipids (PLH); 3. WWB with and added 16.6 g of rapeseed oil (RSO) as a representative of commonly consumed oils; and 4. WWB consumed alone, included as a reference. All products with added lipids contained equivalent amounts of fat (16.6 g) and available carbohydrates (50 g). Rapeseed oil was added to the oat polar lipid meals to equal 16.6 g of total fat. The standardized lunch was composed of WWB and meatballs and was served 3.5 h after the breakfast. Test variables (blood glucose, serum insulin, triglyceride (TG), free fatty acids (FFA), ghrelin, GLP-1, PYY, and GIP) were measured at fasting and repeatedly during the 5.5 h after ingestion of the breakfast. After breakfast, PLH substantially lowered postprandial glucose and insulin responses (iAUC 0–120 min) compared with RSO and WWB (p < 0.05). Furthermore, a reduced glycaemic response to lunch (210–330 min) was observed following the PLH breakfast compared to all of the other breakfasts served (p < 0.05). Oat polar lipids (PLH) significantly reduced TG and ghrelin and increased circulating gut hormones GLP-1 and PYY compared to RSO (p < 0.05). The results show that exchanging part of the dietary lipids with oat polar lipids has the potential to improve postprandial blood glucose regulation and gut hormones and thus may have a preventive effect against type 2 diabetes.}},
author = {{Hossain, Mohammad Mukul and Tovar, Juscelino and Cloetens, Lieselotte and Nilsson, Anne}},
issn = {{2072-6643}},
keywords = {{oats; polar lipids; glycaemic regulation; GLP-1; PYY; postprandial glycaemic response; bioactive components; RCT}},
language = {{eng}},
month = {{10}},
number = {{20}},
publisher = {{MDPI AG}},
series = {{Nutrients}},
title = {{Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects}},
url = {{http://dx.doi.org/10.3390/nu15204389}},
doi = {{10.3390/nu15204389}},
volume = {{15}},
year = {{2023}},
}