Food-Based Ingredients to Modulate Blood Glucose - Advances in Food and Nutrition Research - page 204

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

Gonzalez and
Stevenson (2011)

Healthy
subjects

Steel cut vs. rolled
oats as porridge with
milk and honey

Only steel cut oats
reduced the glycemic
response

Chillo, Ranawana, and
Henry (2011) and
Chillo, Ranawana,
Pratt, et al. (2011)

Healthy
subjects

Spaghetti with 10%
high-molecular
weight beta glucan

Reduced glycemic
index by 52%

Finocchiaro et al.
(2012)

Healthy
subjects

Bread with 40%
normal starch barley
with 6% beta glucan

Reduced glycemic
index of wheat bread by
25 units

Brummer et al. (2012) Healthy
subjects

Oat bran-enriched
extruded cereals with
8.3-8.7 g beta glucan

Low glycemic index
<

50

berry meal showed a significantly lower blood glucose response at 15 and
30 min compared to the sucrose reference. When healthy subjects con-
sumed a basic blackcurrant juice and also a variant fortified with 100 g/l
crowberry extract rich in anthocyanins, their blood glucose and insulin
responses were slightly attenuated and sustained with no significant differ-
ence in incremental AUC ( T¨ rr¨nen et al., 2012 ) . This kind of results with
polyphenol-rich extracts have been noticed previously with other com-
pounds as well, probably due to increased insulin release.
Most of the fruits have low GI due to the presence of fructose as the pri-
mary sugar and also due to the high-fiber content in them. Various grape
products have been used to test the glycemic and insulin response in both
healthy and type 2 diabetes subjects. The consumption of a dealcoholized
muscadine grape wine by type 2 diabetics resulted in reduced insulin
response and improved insulin sensitivity compared to muscadine grape
juice or wine ( Banini, Boyd, Allen, Allen, & Sauls, 2006 ) . Zunino has
detailed the polyphenols present in grapes such as resveratrol, quercetin, cat-
echins, and anthocyanins and indicated them as potential compounds for
reducing glycemic response in type 2 diabetics. However, the review focuses
more on animal studies and does not give enough evidence of such an effect
in humans ( Zunino, 2009 ). Hoover-Plow, Savesky, and Dailey (1987) com-
pared the glycemic response to six different fruits along with a standard meal
in type 2 diabetics. The fruits tested were apple, banana, honeydew, orange,
grapes, and strawberries with a no-fruit control meal with green beans, rice,