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- Title
The effect of β-glucan on the glycemic and insulin index.
- Authors
Mäkeläinen, H.; Anttila, H.; Sihvonen, J.; Hietanen, R.-M.; Tahvonen, R.; Salminen, E.; Mikola, M.; Sontag-Strohm, T.
- Abstract
Objective:To determine the effects of oat products with increasing β-glucan content on the glycemic (GI) and insulin indexes (II) of oat products, and to establish the effect of physical properties of β-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 β-glucan had lower peak values than the reference glucose load. The amount of extractable β-glucan had a high correlation between the glycemic and insulinemic response.Conclusion:In addition to the total amount of β-glucan in oat products, the amount of extractable β-glucan in oat products explains the magnitude of the decrease in glycemic responses to carbohydrate products.European Journal of Clinical Nutrition (2007) 61, 779–785; doi:10.1038/sj.ejcn.1602561; published online 6 December 2006
- Subjects
GLYCEMIC index; GLUCOSE tolerance tests; BLOOD testing; GLUCANS; CARBOHYDRATE content of food; FUNCTIONAL foods
- Publication
European Journal of Clinical Nutrition, 2007, Vol 61, Issue 6, p779
- ISSN
0954-3007
- Publication type
Article
- DOI
10.1038/sj.ejcn.1602561