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- Title
Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with β-glucans from oats or barley: a randomised dose-controlled trial.
- Authors
Biörklund, M.; van Rees, A.; Mensink, R. P.; Önning, G.
- Abstract
Objectives:To investigate side by side the effects on serum lipoproteins and postprandial glucose and insulin concentrations of beverages enriched with 5 or 10 g of β-glucans from oats or barley.Design and setting:An 8-week single blind, controlled study with five parallel groups carried out at two centres under identical conditions.Subjects:A total of 100 free-living hypercholesterolaemic subjects were recruited locally and 89 completed the study.Interventions:During a 3-week run-in period all subjects consumed a control beverage. For the following 5-week period four groups received a beverage with 5 or 10 g β-glucans from oats or barley and one group continued with the control beverage. Blood samples in weeks 0, 2, 3, 7 and 8 were analysed for serum lipids, lipoproteins, glucose and insulin. Postprandial concentrations of glucose and insulin were compared between control and the beverage with 5 g of β-glucans from oats or barley.Results:Compared to control, 5 g of β-glucans from oats significantly lowered total-cholesterol by 7.4% (P<0.01), and postprandial concentrations of glucose (30 min, P=0.005) and insulin (30 min, P=0.025). The beverage with 10 g of β-glucans from oats did not affect serum lipids significantly in comparison with control. No statistically significant effects compared to control of the beverages with barley β-glucans were found.Conclusions:A daily consumption of 5 g of oat β-glucans in a beverage improved the lipid and glucose metabolism, while barley β-glucans did not.Sponsorship:Founded by the European Commission (QLK1-CT-2000-00535).European Journal of Clinical Nutrition (2005) 59, 1272–1281. doi:10.1038/sj.ejcn.1602240; published online 13 July 2005
- Subjects
BLOOD lipoproteins; GLUCOSE; INSULIN; BEVERAGES; GLUCANS; OATS; BARLEY
- Publication
European Journal of Clinical Nutrition, 2005, Vol 59, Issue 11, p1272
- ISSN
0954-3007
- Publication type
Article
- DOI
10.1038/sj.ejcn.1602240