Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response

The British Journal of Nutrition
S M Tosh, Yi-Fang Chu

Abstract

Whole-grain oats have been identified as a type of food that blunts blood glucose increase after a meal. However, processing of oats changes the physical characteristics of the grain, which may influence human glycaemic response. Therefore, the effect of different processes on acute postprandial glycaemic response, quantified using glycaemic index (GI) measurements, was investigated in a systematic review. A review of the literature identified twenty publications containing fifty-six individual tests. An additional seventeen unpublished tests were found in an online database. Of the seventy-two measurements included in the review, two were for steel-cut oats, eleven for large-flake oats, seven for quick-cooking (small flake) oats, nine for instant oatmeal and twenty-eight for muesli or granola. One granola measurement was identified as an outlier and was removed from the statistical analysis. In all, fifteen clinical tests were reported for rolled oat porridge that did not specify the type of oats used, and thus the effect of processing could not be assessed. Steel-cut oats (GI=55 (se 2·5)), large-flake oats (GI=53 (se 2·0)) and muesli and granola (GI=56 (se 1·7)) elicited low to medium glycaemic response. Quick-cooking oats an...Continue Reading

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Citations

May 3, 2018·Workplace Health & Safety·Rebecca Toothaker, Noreen Chikotas
Jun 3, 2017·American Journal of Physiology. Gastrointestinal and Liver Physiology·Alan R MackieLouise J Salt
May 10, 2019·The British Journal of Nutrition·Thomas M S WoleverYiFang Chu
Feb 27, 2019·Critical Reviews in Food Science and Nutrition·Weijing WuZaigui Li
May 20, 2020·Diabetes Care·Sebastian ÅbergAndrew N Reynolds
Jul 26, 2018·Journal of Food Science and Technology·Angel AngelovVelitchka Gotcheva
Jun 20, 2020·Food & Function·Mihaela TudoracheNicolas Bordenave
Feb 21, 2021·European Journal of Clinical Nutrition·Andreea ZurbauThomas M S Wolever

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