An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects.
Author
Summary, in English
An acute meal study was performed to determine postprandial glucose and insulin responses after consumption of two fermented oat bran-based beverages (with and without exopolysaccharides) and yoghurt. This randomized, single-blind, within-subject study included 18 healthy, overweight participants. Four breakfast meals, including a reference meal, were tested; all meals contained 50 g of available carbohydrates, but differed in energy and macronutrient composition. All experimental meals reduced the postprandial glucose response compared with the reference meal. The oat drinks as well as the yoghurt elicited higher early (0-15 min) insulin responses, but the overall insulinaemia were similar to the reference meal. A new food product containing fermented liquid oat bran and milk reduced the postprandial blood glucose response as efficiently as yoghurt after a high-glycaemic index white wheat bread meal, but the presence of microbial exopolysaccharides did not affect the outcome.
Department/s
- Biotechnology
- Division of Food and Pharma
- Food for Health Science Centre, Kemicentrum
Publishing year
2015
Language
English
Pages
700-705
Publication/Series
International Journal of Food Sciences and Nutrition
Volume
66
Issue
6
Document type
Journal article
Publisher
Taylor & Francis
Topic
- Food Science
Status
Published
Project
- ANTIDIABETIC FOOD CENTRE
ISBN/ISSN/Other
- ISSN: 1465-3478