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High β‐Glucan Oat Bran and Oat Gum Reduce Postprandial Blood Glucose and Insulin in Subjects With and Without Type 2 Diabetes
Author(s) -
Braaten J.T.,
Scott F.W.,
Wood P.J.,
Riedel K.D.,
Wolynetz M.S.,
Brulé D.,
Collins M.W.
Publication year - 1994
Publication title -
diabetic medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.474
H-Index - 145
eISSN - 1464-5491
pISSN - 0742-3071
DOI - 10.1111/j.1464-5491.1994.tb00277.x
Subject(s) - postprandial , medicine , type 2 diabetes , bran , meal , insulin , diabetes mellitus , food science , plasma glucose , endocrinology , biology , raw material , ecology
The aim of the current study was to characterize the effects of isolated and native sources of β‐glucan, oat gum, and oat bran, respectively, when incorporated into a complete meal. Fasting control subjects and subjects with Type 2 diabetes were fed porridge meals containing either wheat farina, wheat farina plus oat gum or oat bran. Blood samples were collected for 3 h after the test meals and plasma glucose and insulin were measured. Oat bran and wheat farina plus oat gum meals reduced the postprandial plasma glucose excursions and insulin levels when compared with the control wheat farina meal in both control and Type 2 diabetic subjects. This study shows that both the native cell wall fibre of oat bran and isolated oat gum, when incorporated into a meal, act similarly by lowering postprandial plasma glucose and insulin levels. A diet rich in β‐glucan may therefore be of benefit in the regulation of postprandial plasma glucose levels in subjects with Type 2 diabetes.