Original Article

European Journal of Clinical Nutrition (2008) 62, 600–607; doi:10.1038/sj.ejcn.1602747; published online 4 April 2007

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

Guarantor: Y Granfeldt.

Contributors: YG contributed to the study design and data analysis. He is also responsible for writing the manuscript. LN contributed to the study design. IB contributed to the study design and to the manuscript.

Y Granfeldt1, L Nyberg2 and I Björck1

  1. 1Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
  2. 2Skånemejerier, Malmö, Sweden

Correspondence: Dr Y Granfeldt, Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden. E-mail: Yvonne.Granfeldt@inl.lth.se

Received 17 October 2006; Revised 13 February 2007; Accepted 19 February 2007; Published online 4 April 2007.

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Abstract

Objective:

 

To evaluate the impact of an extruded muesli product based on beta-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 beta-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 beta-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 beta-glucans, included in a mixed bread meal, gave no significant differences in glycaemic response compared to a reference meal without muesli and beta-glucans. In contrast, muesli with 4 g of beta-glucans significantly (P<0.05) lowered the glucose and insulin responses compared to the reference meal.

Conclusions:

 

Muesli enriched with 4 g of beta-glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of beta-glucans from oats seems to be a critical level for a significant decrease in glucose and insulin responses in healthy people.

Keywords:

beta-glucan, glucose response, insulin response, functional foods, oat bran, glucose tolerance

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