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

European Journal of Clinical Nutrition volume 62, pages 600–607 (2008)Cite this article

Abstract

Objective:

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

Conclusions:

Muesli enriched with 4 g of β-glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of β-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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Acknowledgements

Sponsorship: Skånemejerier, Malmö, Sweden.

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Authors and Affiliations

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

    Y Granfeldt & I Björck

  2. Skånemejerier, Malmö, Sweden

    L Nyberg

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  1. Y Granfeldt
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  2. L Nyberg
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  3. I Björck
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Correspondence to Y Granfeldt.

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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.

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Granfeldt, Y., Nyberg, L. & Björck, I. Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects. Eur J Clin Nutr 62, 600–607 (2008). https://doi.org/10.1038/sj.ejcn.1602747

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