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Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects
- Source :
- European Journal of Clinical Nutrition. 62:600-607
- Publication Year :
- 2007
- Publisher :
- Springer Science and Business Media LLC, 2007.
-
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 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
- Subjects :
- Adult
Blood Glucose
Male
medicine.medical_specialty
beta-Glucans
food.ingredient
Avena
medicine.medical_treatment
Medicine (miscellaneous)
Biology
Beta-glucan
chemistry.chemical_compound
food
Internal medicine
medicine
Humans
Insulin
Food science
Pancreatic hormone
Meal
Cross-Over Studies
Nutrition and Dietetics
Dose-Response Relationship, Drug
Viscosity
digestive, oral, and skin physiology
Bread
Fasting
Postprandial Period
Crossover study
Glycemic index
Endocrinology
Postprandial
chemistry
Glycemic Index
Area Under Curve
Female
Edible Grain
Subjects
Details
- ISSN :
- 14765640 and 09543007
- Volume :
- 62
- Database :
- OpenAIRE
- Journal :
- European Journal of Clinical Nutrition
- Accession number :
- edsair.doi.dedup.....99271b262d25ac8773629e8264a3a321