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.

• Blood glucose
• exopolysaccharides
• insulin
• meal study

Acknowledgements

The study was supported by the Lund University Antidiabetic Food Centre (AFC), which is a VINNOVA VINN Excellence Centre. Lisbeth Persson is thanked for her excellent laboratory assistance throughout the study. Glucanova (Lund, Sweden) is thanked for the kind donation of the LOB.

Declaration of interest

Rickard Öste, one of the co-authors, is the CEO of Aventure AB, which is one of the industrial partners in AFC. R.Ö. is also the owner of the company Glucanova, which donated the oat bran for the study. R.Ö. took part in planning the study; however, he did not perform any hands-on work and thus did not have the ability to affect the outcome. The other authors declare that they have no conflict of interest.