An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects.
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/5442604
- author
- Lindström, Cecilia LU ; Voinot, Anne ; Forslund, Anna LU ; Holst, Olle LU ; Rascon, Ana LU ; Öste, Rickard LU and Östman, Elin LU
- organization
- publishing date
- 2015
- 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
- pmid:26001091
- ISSN
- 1465-3478
- DOI
- 10.3109/09637486.2015.1035233
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Biotechnology (LTH) (011001037), Applied Nutrition and Food Chemistry (011001300), Food for Health Science Centre, Kemicentrum (016630313)
- id
- ac564a8a-4e1e-49d2-b1bf-95ef3bc4e1db (old id 5442604)
- date added to LUP
- 2016-04-01 10:23:34
- date last changed
- 2023-08-31 01:36:52
@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}}, doi = {{10.3109/09637486.2015.1035233}}, volume = {{66}}, year = {{2015}}, }