effect of beta-glucan on the glycemic and insulin index

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 th...

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Bibliographic Details
Published in:European journal of clinical nutrition 2007-06, Vol.61 (6), p.779-785
Main Authors: Mäkeläinen, H, Anttila, H, Sihvonen, J, Hietanen, R.M, Tahvonen, R, Salminen, E, Mikola, M, Sontag-Strohm, T
Format: Article
Language:English
Subjects:
Adult
Area Under Curve
Avena - chemistry
beta-glucans
beta-Glucans - pharmacokinetics
Biological and medical sciences
blood glucose
Blood Glucose - metabolism
carbohydrate metabolism
Carbohydrates
Cross-Over Studies
Dietary fiber
Digestion - drug effects
Dose-Response Relationship, Drug
Female
fiber content
Food technology
Functional foods & nutraceuticals
Glucan
Glucose
Glucose tolerance
Glucose Tolerance Test
glycemic index
Glycemic Index - drug effects
Humans
Insulin
Insulin - blood
Intestinal Absorption - drug effects
Male
Mathematical analysis
Medical sciences
men
Metabolic diseases
nutrition assessment
nutrition physiology
nutritional intervention
nutritional status
oat bran fiber
oat products
Physical properties
Physiological effects
Physiological responses
postprandial state
soluble fiber
test meals
viscosity
women
young adults
β-Glucan
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Summary: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.
ISSN:0954-3007
1476-5640
DOI:10.1038/sj.ejcn.1602561