Supplementation of a high-CHO breakfast with barley ß-glucan improves postprandial glycaemic response for meals but not beverages  

Oleh:

Poppitt, Sally D. ; Drunen, Jenneke DE Van ; McGill, Anne-Thea ; Mulvey, Tom B. ; Leahy, Fiona E.

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: Asia Pacific Journal of Clinical Nutrition (keterangan: ada di Proquest) vol. 16 no. 01 (2007), page 16.
Topik: Soluble fibre; barley ß-glucan; carbohydrate; glucose; insulin

Ketersediaan

Perpustakaan FK Nomor Panggil: A27.K.2007.01 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

There is growing support for the protective role of soluble fibre in type II diabetes. Soluble fibre ß-glucan found in cereal products including oats and barley may be the active component. There is evidence of postprandial blunting of blood glucose and insulin responses to dietary carbohydrates when oat soluble fibre is supplemented into the diet but few trials have been carried out using natural barley or enriched barley ß-glucan products. The aim of this trial was to investigate the postprandial effect of a highly enriched barley ß-glucan product on blood glucose, insulin and lipids when given with a high-carbohydrate (CHO) food and a high-CHO drink. 18 lean, healthy men completed a 4 treatment intervention trial comprising (i) high-CHOfood control, (ii) high-CHOfood+fibre, (iii) high-CHOdrink control, (iv) high-CHOdrink+fibre where a 10g dose of barley ß-glucan fibre supplement (Cerogen) containing 6.31g ß-glucan was added to food and drink controls. There was an increase of glucose and insulin following all 4 treatments. Addition of the ß-glucan supplement significantly blunted the glycaemic and insulinaemic responses on the food (p<0.05) but not drink (p>0.05) treatments when compared to controls. The high-CHO breakfasts decreased total, LDL- and HDL-cholesterol from baseline to 60mins postprandially but there were no differential effects of ß-glucan treatment on circulating lipids. We conclude that a high dose barley ß-glucan supplement can improve glucose control when added to a high-CHO starchy food, probably due to increased gastro-intestinal viscosity, but not when added to a high-CHO beverage where rapid absorption combined with decreased ß-glucan concentration and viscosity may obviate this mechanism.

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