Oat Bran Concentrate Bread Products Improve Long-Term Control of Diabetes

Pick, Mary E.; Hawrysh, Z.J.; Gee, Margaret I.; Toth, Ellen L.; Garg, Manohar L.; Hardin, R. T.

doi:10.1016/s0002-8223(96)00329-x

Cited by 149 publications

(78 citation statements)

References 31 publications

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“…The lipid lowering action of soluble dietary fibre during hypercholesterolaemia (Anderson et al, 2000) and in type II diabetes (Pick et al, 1996) has been well documented. Dietary fibre intake has been associated with increased bile-acid excretion and increased activity of cholesterol 7a-hydrolase, which is a major enzyme in the pathway leading to cholesterol elimination in the body (Goel et al, 1999).…”

Section: Discussionmentioning

confidence: 99%

Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance

Otto²,

et al. 2006

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Objective: Arabinoxylan (AX) consumption is associated with metabolic improvement during diabetes and with modulation of ghrelin, an orexigenic gut hormone. The effect of AX consumption on ghrelin secretion in disturbed metabolic states is unknown. Therefore, we investigated the postprandial responses to AX consumption of serum glucose, insulin and triglycerides and plasma total and acylated ghrelin in subjects with impaired glucose tolerance (IGT). Design: Randomized, single-blind, controlled, crossover intervention trial. Subjects: Seven female and four male adults with IGT, aged 55.5 years, and body mass index (BMI) 30.1 kg/m 2 . Intervention: Subjects received either placebo or 15 g AX supplement for 6 weeks with a 6-week washout period in-between. Main outcome measurements: Postprandial responses of serum glucose, insulin and triglycerides, and plasma total and acylated ghrelin after a liquid meal challenge test (LMCT) measured at the beginning and at the end of the dietary intervention at À20, À5, 0, 15, 30, 45, 60, 90, 120, 150, 180, 210 and 240 min. Results: After LMCT, AX consumption resulted in lower postprandial responses in serum glucose, insulin and triglycerides (Po0.05). Compared to placebo, total plasma ghrelin was also reduced by 4278 pg/ml (Po0.001) after AX consumption with no difference in plasma acylated ghrelin. Conclusion: AX consumption improved postprandial metabolic responses after an LMCT in subjects with IGT and reduced total ghrelin response. However, acylated ghrelin responses were unchanged, suggesting that the acylated ghrelin-mediated orexigenic regulation is not improved as only total plasma ghrelin decreased. Sponsorship: Federal Ministry of Education and Research Germany (PTJ-BIO/0313042C).

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Section: Discussionmentioning

confidence: 99%

Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance

Otto²,

et al. 2006

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“…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). Further, oat bran concentrate has been found to improve long-term control of diabetes (Pick et al, 1996). The active component in oats is refereed to be b-glucans.…”

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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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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“…Interest in nutraceuticals and functional foods has been increasing in North America as their ability to impact metabolic parameters and eventually chronic diseases such as diabetes, cardiovascular disease and cancer is being explored (Saris et al, 1998;Pick et al, 1996;Jenkins et al, 1999;Ohigashi et al, 1996;Roberfroid, 1998). Such studies have already had an influence on health policies since the FDA authorized the use of health claims on the association of oat bran fiber, psyllium fiber and soy protein with coronary heart disease (FDA, 1997(FDA, , 1999a.…”

Section: Introductionmentioning

confidence: 99%

“…It has an intermediate GI of 78 (Foster-Powell & Miller, 1994). Enrichment with additional b-glucan is required in order to produce a low glycemic index oat bran product (Tappy et al, 1996;Braaten et al, 1994;Pick et al, 1996) which could also have an increased hypocholesterolemic effect (McIntosh et al, 1991). A further advantage of enrichment or fractionation of oat bran, ie increasing the concentration of b-glucan in the oat bran, would be that the volume of food ingested to achieve a physiological effect could be reduced.…”

Section: Introductionmentioning

confidence: 99%

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

et al. 2002

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Objectives: To determine the extent to which b-glucan reduces the glycemic index (GI) of oat products and whether high levels of b-glucan impair palatability. Design: The study design was an open-label, randomized cross-over study with six treatment segments. Setting: Free-living outpatients. Subjects: Sixteen volunteers with type 2 diabetes (10 men, six women, 61 AE 2 y, body mass index 29 AE 2 kg=m 2 , HbA1c 7.4 AE 0.4%) were recruited from the St Michael's Hospital diabetes clinic. Interventions: Volunteers were given, in random order, 50 g available carbohydrate portions of: white bread; a commercial oat bran breakfast cereal (4.4 g% b-glucan); and a prototype b-glucan-enriched breakfast cereal and bar, both high in b-glucan (8.1 and 6.5 g% b-glucan, respectively) and sweetened with fructose. Capillary blood samples were taken fasting and then 30, 60, 90, 120, 150 and 180 min after the start of the meal. Palatability was recorded using two different methods. Results: The glycemic indices of the prototype b-glucan cereal (mean AE s.e.m.; 52 AE 5) and b-glucan bar (43 AE 4.1) were significantly lower than the commercial oat bran breakfast cereal (86 AE 6) and white bread (100; P < 0.05). All foods were highly palatable and not significantly different. It was found that the GI of the test foods used in this study decreased by 4.0 AE 0.2 units per gram of b-glucan compared to our estimate of 3.8 AE 0.6 for studies reported in the literature. Conclusion: Addition of b-glucan predictably reduces the GI while maintaining palatability. In a 50 g carbohydrate portion each gram of b-glucan reduces the GI by 4 units, making it a useful functional food component for reducing postprandial glycemia.

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Oat Bran Concentrate Bread Products Improve Long-Term Control of Diabetes

Cited by 149 publications

References 31 publications

Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance

Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance

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

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

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