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Eur J Clin Nutr. 2007 Jun;61(6):779-85. Epub 2006 Dec 6.

The effect of beta-glucan on the glycemic and insulin index.

Author information

1
Functional Foods Forum, University of Turku, Helsinki, Finland.

Abstract

OBJECTIVE:

To determine the effects of oat products with increasing beta-glucan content on the glycemic (GI) and insulin indexes (II) of oat products, and to establish the effect of physical properties of beta-glucan on these physiological responses.

DESIGN:

Test group (n=10) randomly attended to three glucose tolerance tests and glycemic response tests for four oat bran products.

SETTINGS:

Functional Foods Forum and the Department of Food Chemistry, University of Turku, and the Department of Food Technology, University of Helsinki.

SUBJECTS:

One male and nine female volunteers were recruited from university students and staff, and all completed the study.

INTERVENTIONS:

GI and II of different products were calculated for each subject using the average of parallel glucose tolerance tests and the subsequent glycemic/insulinemic responses for each product. Average indexes for products were calculated according to the individual data.

RESULTS:

The glycemic responses to oat products with increasing amounts of beta-glucan had lower peak values than the reference glucose load. The amount of extractable beta-glucan had a high correlation between the glycemic and insulinemic response.

CONCLUSION:

In addition to the total amount of beta-glucan in oat products, the amount of extractable beta-glucan in oat products explains the magnitude of the decrease in glycemic responses to carbohydrate products.

PMID:
17151593
DOI:
10.1038/sj.ejcn.1602561
[Indexed for MEDLINE]

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