Effects of Breakfast Cereals Containing Various Amounts of β-Glucan Fibers on Plasma Glucose and Insulin Responses in NIDDM Subjects

Tappy, Luc; Gügolz, E; Würsch, P

doi:10.2337/diacare.19.8.831

Cited by 200 publications

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“…Reductions in postprandial glucose have also been seen in diabetics. Tappy et al (1996) showed a decrease of 60% in glycaemic response after 35 g carbohydrate load with 6 g b-glucans, and in a more recent study by Jenkins et al (2002) a reduction in glycaemic response by 12, 27 and 31%, respectively were seen with 3.7, 6.2 and 7.3 g b-glucans. Thus, increasing the dose of b-glucans successively reduced the glucose response, which also was seen in the current study.…”

Section: Discussionmentioning

confidence: 77%

“…The daily recommendation for dietary fibre intake in Sweden is 25-35 g. Soluble fibre has generated considerable interest because of its potential to moderate the rate of the postprandial glucose delivery to the blood (Nutall, 1993) and of its capacity to affect cholesterol metabolism (Brown et al, 1999). Water-soluble, gel-forming fibre in the form of guar gum, and b-glucans added to glucose solution or mixed with food reduce the expected rise in blood glucose and insulin concentration both in diabetics (Tappy et al, 1996;Jenkins et al, 2002) and healthy subjects (Jenkins et al, 1977;Fairchild et al, 1996;Liljeberg et al, 1996). In long-term control studies, various soluble fibres have been shown to reduce low-density lipoprotein cholesterol such as psyllium (Anderson et al, 1995(Anderson et al, ), b-glucans (Ö nning et al, 1999Kerckhoffs et al, 2003), guar gum (Aro et al, 1981) and leguminous fibre (Simpson et al, 1981).…”

Section: Introductionmentioning

confidence: 99%

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Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

2007

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Objective: To evaluate the impact of an extruded muesli product based on b-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 b-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 b-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 b-glucans, included in a mixed bread meal, gave no significant differences in glycaemic response compared to a reference meal without muesli and b-glucans. In contrast, muesli with 4 g of b-glucans significantly (Po0.05) lowered the glucose and insulin responses compared to the reference meal. Conclusions: Muesli enriched with 4 g of b-glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of b-glucans from oats seems to be a critical level for a significant decrease in glucose and insulin responses in healthy people.

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Section: Discussionmentioning

confidence: 77%

Section: Introductionmentioning

confidence: 99%

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

2007

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“…There was no difference in plasma glucose and insulin concentrations between the two diets over the ®rst 6 h during which meals were ingested at hourly intervals. This absence of effects of b-glucan when meals were partitioned strongly suggests that the 50 ± 60% reduction in plasma glucose and 35 ± 60% reduction in plasma insulin concentrations observed in healthy or diabetic patients after ingestion of a single b-glucan-containing meal were essentially secondary to the effects of b-glucan on the rate of carbohydrate absorption from the gastrointestinal tract (Braaten et al, 1991;Tappy et al, 1996).…”

Section: Resultsmentioning

confidence: 99%

“…b-glucan failed to reduce DNL compared to the diet without b-glucan. Discussion b-Glucan (and other soluble ®bers) are known to blunt the increase in plasma glucose and insulin concentrations observed after ingestion of a single meal in healthy individuals and in patients with type 2 diabetes (Tappy et al, 1996). They have also been observed to improve glucose metabolism and to decrease HbA1c concentrations when administered as part of the diet over several days or weeks in type 2 diabetic patients (Braaten et al, 1994;Stilling et al, 1999).…”

Section: Resultsmentioning

confidence: 99%

Mechanisms of action of β-glucan in postprandial glucose metabolism in healthy men

et al. 2001

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Objective: To assess whether b-glucan (which is fermented in the colon) lowers postprandial glucose concentrations through mechanisms distinct from a delayed carbohydrate absorption and inhibits de novo lipogenesis. Design: Administration of frequent small meals each hour over 9 h allows a rate of intestinal absorption to be reached which is independent of a delayed absorption. A group of 10 healthy men received either an isoenergetic diet containing 8.9 gaday b-glucan or without b-glucan for 3 days. On the third day, the diet was administered as fractioned meals ingested every hour for 9 h. Setting: Laboratory for human metabolic investigations. Subjects: Ten healthy male volunteers. Main outcome measures: Plasma glucose and insulin concentrations, glucose kinetics, glucose oxidation, de novo lipogenesis. Results: On the third day, plasma glucose and free fatty acid concentrations, carbohydrate and lipid oxidation, and energy expenditure were identical with b-glucan and cellulose. Plasma insulin concentrations were, however, 26% lower with b-glucan during the last 2 h of the 9 h meal ingestion. Glucose rate of appearance at steady state was 12% lower with b-glucan. This corresponded to a 21% reduction in the systemic appearance rate of exogenous carbohydrate with b-glucan, while endogenous glucose production was similar with both diets. De novo lipogenesis was similar with and without b-glucan. Conclusion: Administration of frequent meals with or without b-glucan results in similar carbohydrate and lipid metabolism. This suggests that the lowered postprandial glucose concentrations which are observed after ingestion of a single meal containing b-glucan are essentially due to a delayed and somewhat reduced carbohydrate absorption from the gut and do not result from the effects of fermentation products in the colon. Descriptors: glucose production; de novo lipogenesis; substrate oxidation

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“…When considered as those constituents of plant foods that escape digestion in (Jenkins et al, 1976;Doi et al, 1979;Wolever et al, 1991;Tappy et al, 1996;Lu et al, 2000). The term soluble fibre includes a variety of compounds, some of which have gel-forming properties and others of which do not.…”

Section: Fibrementioning

confidence: 99%

Cereal grains, legumes and diabetes

2004

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This review examines the evidence for the role of whole grain foods and legumes in the aetiology and management of diabetes. MedLine and SilverPlatter ('Nutrition' and 'Food Science FSTA') databases were searched to identify epidemiological and experimental studies relating to the effects of whole grain foods and legumes on indicators of carbohydrate metabolism. Epidemiological studies strongly support the suggestion that high intakes of whole grain foods protect against the development of type II diabetes mellitus (T2DM). People who consume B3 servings per day of whole grain foods are less likely to develop T2DM than low consumers (o3 servings per week) with a risk reduction in the order of 20-30%. The role of legumes in the prevention of diabetes is less clear, possibly because of the relatively low intake of leguminous foods in the populations studied. However, legumes share several qualities with whole grains of potential benefit to glycaemic control including slow release carbohydrate and a high fibre content. A substantial increase in dietary intake of legumes as replacement food for more rapidly digested carbohydrate might therefore be expected to improve glycaemic control and thus reduce incident diabetes. This is consistent with the results of dietary intervention studies that have found improvements in glycaemic control after increasing the dietary intake of whole grain foods, legumes, vegetables and fruit. The benefit has been attributed to an increase in soluble fibre intake. However, prospective studies have found that soluble fibre intake is not associated with a lower incidence of T2DM. On the contrary, it is cereal fibre that is largely insoluble that is associated with a reduced risk of developing T2DM. Despite this, the addition of wheat bran to the diets of diabetic people has not improved indicators of glycaemic control. These apparently contradictory findings might be explained by metabolic studies that have indicated improvement in glucose handling is associated with the intact structure of food. For both grains and legumes, fine grinding disrupts cell structures and renders starch more readily accessible for digestion. The extent to which the intact structure of grains and legumes or the composition of foods in terms of dietary fibre and other constituents contribute to the beneficial effect remains to be quantified. Other mechanisms to help explain improvements in glycaemic control when consuming whole grains and legumes relate to cooking, type of starch, satiety and nutrient retention. Thus, there is strong evidence to suggest that eating a variety of whole grain foods and legumes is beneficial in the prevention and management of diabetes. This is compatible with advice from around the world that recommends consumption of a wide range of carbohydrate foods from cereals, vegetables, legumes and fruits both for the general population and for people with diabetes.

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Effects of Breakfast Cereals Containing Various Amounts of β-Glucan Fibers on Plasma Glucose and Insulin Responses in NIDDM Subjects

Abstract: The 50% decrease in glycemic response that was observed after the ingestion of 35 g carbohydrate is estimated to occur with approximately 5 g beta-glucan. This dose of beta-glucan can easily be attained without the loss of taste by incorporating oat bran concentrate in products.

Cited by 200 publications

References 0 publications

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

Mechanisms of action of β-glucan in postprandial glucose metabolism in healthy men

Cereal grains, legumes and diabetes

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