Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects

• Published in: Diabetes care Vol. 19; no. 8; pp. 831 - 834
• Main Authors: Tappy, L, Gugolz, E, Wursch, P
• Format: Journal Article
• Language: English
• Published: Alexandria, VA American Diabetes Association 01.08.1996
• Subjects: Adult; Aged; Avena; avenas; avoine; azucar en sangre; beta-glucans; Biological and medical sciences; blood; blood glucose; blood sugar; bran; breakfast; breakfast cereals; carbohidratos; carbohydrates; cereale pour petit dejeuner; cereales para desayuno; diabete; diabetes; Diabetes Mellitus, Type 2; Diabetes Mellitus, Type 2 - blood; Diabetes. Impaired glucose tolerance; diet; dieta; dietary carbohydrate; Dietary Carbohydrates; Dietary Fiber; dietary fibres; Endocrine pancreas. Apud cells (diseases); Endocrinopathies; Etiopathogenesis. Screening. Investigations. Target tissue resistance; Female; femme; fibra de la dieta; fibre alimentaire; food intake; glucane; glucanos; Glucans; glucide; hombres; homme; Humans; ingestion; ingestion de alimentos; Insulin; Insulin - blood; Insulin - metabolism; Insulin Secretion; insulina; insuline; Male; meal patterns; Medical sciences; men; Middle Aged; mujeres; noninsulin-dependent diabetes mellitus; oat bran; oats; pautas alimentarias; Postprandial Period; prise alimentaire homme; regime alimentaire; salvado; schema alimentaire; secrecion; secretion; son; sucre du sang; suisse; suiza; Switzerland; women; Switzerland; Endocrinopathy; Glucan; Human; Diet; Breakfast cereals; Biological effect; Non insulin dependent diabetes; Insulin; Glycemia
• ISSN: 0149-5992; 1935-5548
• DOI: 10.2337/diacare.19.8.831

Objective: To determine whether increasing doses (amounts) of beta-glucan present in an extruded breakfast cereal affect the glycemic and insulinemic responses in eight NIDDM subjects, compared with the same responses after a continental breakfast (bread, milk, cheese, ham). Research Design and Methods: Breakfast cereals were produced using various proportions of oat bran enriched in fiber, which contain an unusually high amount of a viscous polysaccharide, called beta-glucan, and oat bran. The carbohydrate load was 35 g. Results: The maximum increases observed in plasma glucose after the breakfast cereal were 67% (P < 0.05), 42% (P < 0.001), and 38% (P < 0.001) with 4.0, 6.0, and 8.4 g beta-glucan, respectively, compared with the continental breakfast. There was a linear inverse relationship between dose of beta-glucan and plasma glucose peak or area under the glucose curve (R2 = 0.94, P < 0.05). Postprandial insulin increase was only 59-67% (P < 0.01) as high as the continental breakfast after all three levels of beta-glucan. Conclusions: The 50% decrease in glycemic response that was observed after the ingestion of 35 g carbohydrate is estimated to occur with approximately 5 g beta-glucan. This dose of beta-glucan can easily be attained without the loss of taste by incorporating oat bran concentrate in products.