Food-Based Ingredients to Modulate Blood Glucose - Advances in Food and Nutrition Research - page 205

Table 5.4 Summary of studies using cereal-based ingredients for blood glucose control
in overweight and type 2 diabetes subjects
Study Subjects Food Outcome

Tappy et al. (1996) Type 2

diabetes
subjects

Oat bran-enriched
breakfast cereal with
6 and 8 g beta glucan

60% reduction in
glucose area under
the curve compared
with a continental
breakfast

Pick et al. (1996) Type 2

diabetic
women
12-week
period

Oat bran bread
products with 22.8%
beta glucan

Reduced the glucose
area under the curve
by 42% compared to
the white bread

Jenkins, Jenkins,
Zdravkovic, W ¨ rsch,
et al. (2002) , Jenkins,
Kendall, Augustin,
Franceschi, et al.
(2002) , and Jenkins,
Kendall, Augustin,
Martini, et al. (2002)

Type 2
diabetes
subjects

Oat bran-enriched
extruded cereal and
breakfast bar

Low glycemic index
of 52 and 43 for the
products

Tapola et al. (2005) Type 2
diabetes
subjects

Oat bran flour with
9.4 g beta glucan

Reduced the glucose
area under the curve
by 71 mmol min/l

Behall et al. (2005) Overweight
subjects

Oat flour and flakes
with 3.23 g beta
glucan; beta-
glucan-rich barley
flour and flakes with
12 g beta glucan

Reduced the
glycemic response by
29-36% by oats;
59-65% by barley
products

Kim et al. (2006) Overweight

subjects

Cereals with 2 g
barley beta glucan

Reduced glycemic
response only in
women and not in
men

Bays et al. (2011) Overweight

and obese
subjects

Low-viscosity barley
beta glucan in
beverages (6 g/day)

Reduce blood
glucose area under
the curve, fasting
insulin, and insulin
resistance