PMID: 18187427Jan 12, 2008Paper

Beta-glucan from two sources of oat concentrates affect postprandial glycemia in relation to the level of viscosity

Journal of the American College of Nutrition
Shirin PanahiVladimir Vuksan

Abstract

Soluble dietary fiber has been shown to attenuate the postprandial rise in blood glucose levels and reduce the risk of type 2 diabetes and cardiovascular disease. This effect seems to be related to its rheological properties including viscosity. We examined the intra-fiber variability between two different processing methods of concentrating beta-glucan from oats (aqueous vs. enzymatic) in relation to the level of viscosity of beta-glucan and its effect on postprandial glycemia in healthy individuals. In an acute, randomized, double-blind, crossover study, 11 healthy subjects (gender: 5M:6F; age: 34 +/- 5 years; BMI: 23 +/- 0.8 kg/m(2)) were randomly assigned, on three separate occasions, to consume one of three fiber-matched treatments along with a 75 g oral glucose drink. The enzymatically processed beta-glucan (Oat-A) differed from beta-glucan processed through the aqueous method (Oat-B) solely with regard to viscosity. Finger-prick capillary blood samples were obtained at fasting and at 15, 30, 45, 60, 90 and 120 min after the start of the test drink. The viscosities of the fiber drinks were determined (Paar Physica UDS200 viscometer). Rheological measurements demonstrated that Oat-A had a significantly higher viscosity tha...Continue Reading

References

May 27, 1978·British Medical Journal·D J JenkinsK G Alberti
Nov 1, 1991·The American Journal of Clinical Nutrition·T M WoleverR G Josse
Nov 1, 1985·The American Journal of Clinical Nutrition·H N Englyst, J H Cummings
Mar 1, 1984·Clinical Science·N A BlackburnN W Read
Jan 30, 1999·The American Journal of Clinical Nutrition·I BourdonB O Schneeman
Jan 29, 2000·The American Journal of Clinical Nutrition·D J JenkinsV Vuksan
Jun 30, 2000·Journal of the American College of Nutrition·J HallfrischK M Behall
Mar 10, 2001·The British Journal of Nutrition·K D Kussendrager, A C van Hooijdonk
Oct 18, 2001·Journal of the American College of Nutrition·V VuksanM P Stavro

❮ Previous
Next ❯

Citations

Feb 16, 2011·Nutrition Research Reviews·Caren E Smith, Katherine L Tucker
Jan 3, 2014·The British Journal of Nutrition·Yong Zhu, James H Hollis
Apr 2, 2014·Nutrition Reviews·Gangadaran SurendiranMohammed H Moghadasian
Feb 1, 2013·Evidence-based Complementary and Alternative Medicine : ECAM·Abdulrahman L Al-Malki
Dec 24, 2013·Drug Design, Development and Therapy·Dominique Xavier BrownMarc Evans
Jan 6, 2010·The Physician and Sportsmedicine·Julie Miller Jones, James W Anderson
May 23, 2015·International Journal of Food Sciences and Nutrition·Ying ZouHonggang Chi
Jan 16, 2015·Critical Reviews in Food Science and Nutrition·Bhupinder KaurJeyakumar Henry
Aug 25, 2009·Nutrition Research·Pariyarath S Thondre, C Jeya K Henry
Jan 1, 2010·Annual Review of Food Science and Technology·Julie Miller Jones, Jodi Engleson
Aug 16, 2014·Journal of the American College of Nutrition·Shirin PanahiVladimir Vuksan
Aug 9, 2013·Nutrients·Maria R C de GodoyGeorge C Fahey
Jan 30, 2009·The Journal of Nutrition·Kristiina R JuvonenLeila J Karhunen
May 7, 2014·Journal of the Science of Food and Agriculture·Nisha RakheshMike Sissons
May 30, 2013·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Julie PaquinSylvie L Turgeon
Feb 21, 2021·European Journal of Clinical Nutrition·Andreea ZurbauThomas M S Wolever
Mar 26, 2021·Journal of Animal Science·Zachary T TraughberMaria R C de Godoy

❮ Previous
Next ❯

Related Concepts

Related Feeds

CV Disorders & Type 2 Diabetes

This feed focuses on the association of cardiovascular diseases in patients with type 2 diabetes.