title: An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects.
abstract: 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.
authors.affiliation: a Division of Biotechnology, Department of Chemistry , Lund University , Lund , Sweden .|b Aventure AB , Lund , Sweden , and.
authors.forename: Cecilia
authors.initials: C
authors.lastname: Lindström
authors.affiliation: b Aventure AB , Lund , Sweden , and.
authors.forename: Anne
authors.initials: A
authors.lastname: Voinot
authors.affiliation: c Food for Health Science Centre, Lund University , Lund , Sweden.
authors.forename: Anna
authors.initials: A
authors.lastname: Forslund
authors.affiliation: a Division of Biotechnology, Department of Chemistry , Lund University , Lund , Sweden .
authors.forename: Olle
authors.initials: O
authors.lastname: Holst
authors.affiliation: b Aventure AB , Lund , Sweden , and.|c Food for Health Science Centre, Lund University , Lund , Sweden.
authors.forename: Ana
authors.initials: A
authors.lastname: Rascón
authors.affiliation: b Aventure AB , Lund , Sweden , and.|c Food for Health Science Centre, Lund University , Lund , Sweden.
authors.forename: Rickard
authors.initials: R
authors.lastname: Öste
authors.affiliation: c Food for Health Science Centre, Lund University , Lund , Sweden.
authors.forename: Elin
authors.initials: E
authors.lastname: Östman
mesh_terms: D000328:Adult; D018554:Avena; D001628:Beverages; D001786:Blood Glucose / Q000032:analysis / Q000378:metabolism; D015992:Body Mass Index; D005260:Female; D006801:Humans; D006943:Hyperglycemia / Q000517:prevention & control*; D007328:Insulin / Q000097:blood / Q000378:metabolism; D008297:Male; D008875:Middle Aged; D050177:Overweight / Q000097:blood; D016037:Single-Blind Method; D015014:Yogurt
chemical_list: D001786:Blood Glucose; D007328:Insulin
keywords: Blood glucose; exopolysaccharides; insulin; meal study