Food-Based Ingredients to Modulate Blood Glucose - Advances in Food and Nutrition Research - page 203

Table 5.3 Summary of studies using cereal-based ingredients for modulating blood
glucose in healthy subjects
Study Subjects Food Outcome

Ostman et al. (2002) Healthy

subjects

Barley bread with
lactic acid

Reduced glycemic
response by 23% and
insulin response by 21%
to a second high-GI
meal

M¨kel¨inen et al.
(2007)

Healthy
subjects

Oat bran powder
with 4 g beta glucan
in water

Low glycemic index
and insulin index

Keogh et al. (2007) Healthy

subjects

Bread and Muffin
prepared using a
high-amylose barley,
Himalaya 292

Low insulin area under
the curve by 32%

Panahi et al. (2007) Healthy

subjects

6 g of enzymatically
extracted beta glucan
with 75 g glucose
drink

19.6% more reduction
in glycemic response
compared to beta
glucan extracted by
aqueous method

King et al. (2008) Healthy

subjects

High-amylose barley
as breakfast cereal

Low glycemic index.
Reduced insulin
response by 26%
compared to a
commercial barley
cereal

Tosh et al. (2008) Healthy

subjects

Oat bran muffins
with 8 g beta glucan

44 5% reduction in

peak blood glucose rise

Sakuma et al. (2009) Healthy

subjects

Barley mixed with
rice at 30% and 50%;
100% pure barley

Decreased blood
glucose and insulin
response in a dose-
dependent manner

Thondre and Henry
(2009)

Healthy
subjects

Unleavened
flatbreads with 4 and
8 g high-molecular
weight beta glucan

Reduced glycemic
index by 43% and 47%,
respectively

Granfeldt and Bj¨ rck
(2011)

Healthy
subjects

Oatmeal fermented
drink with 47%
bilberries

No effect on glycemic
index but reduced the
insulin index
significantly

Continued