Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes
Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes
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DOI：
10.1038/sj.ejcn.1601367
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发表时间：
2002-07-01
影响因子：
4.7
通讯作者：
Vuksan, V
中科院分区：
文献类型：
--
作者：
Jenkins, AL;Jenkins, DJA;Vuksan, V
目的：确定β-葡聚糖降低燕麦产品血糖指数（GI）的程度以及高水平的β-葡聚糖是否会损害燕麦产品的适口性。设计：研究设计是一项开放标签、随机交叉研究，有6个治疗部分。设置：自由生活门诊患者。受试者：16名2型糖尿病志愿者（10名男性，6名女性，61 +/- 2岁，体重指数29 +/- 2 kg/m2，HbA 1c：7.4 +/- 0.4%）从圣迈克尔医院糖尿病诊所招募。志愿者被随机给予50 g可用碳水化合物部分：白色面包;商业燕麦麸早餐谷物（4.4 g% β-葡聚糖）;和原型富含β-葡聚糖的早餐谷物和棒，两者都富含β-葡聚糖（分别为8.1和6.5 g% β-葡聚糖）并且用果糖增甜。空腹采集毛细血管血样，然后在开始进餐后30、60、90、120、150和180 min采集毛细血管血样。结果：原型β-葡聚糖谷物的血糖指数（平均值+/- s.e.m.; 52 +/- 5）和β-葡聚糖条（43 +/- 4.1）显著低于市售燕麦麸早餐谷物（86 +/- 6）和白色面包（100; P < 0.05）。所有食物都非常可口，没有显著差异。结果发现，本研究中使用的试验食品的GI每克β-葡聚糖降低了4.0 +/- 0.2单位，而我们在文献中报告的研究估计值为3.8 +/- 0.6。结论：添加β-葡聚糖可预测地降低了G1，同时保持了适口性。在50克碳水化合物中，每克β-葡聚糖可使G1减少4个单位，使其成为减少餐后腹泻的有用功能性食品成分。赞助商：瑞士雀巢公司。
Objectives: To determine the extent to which beta-glucan reduces the glycemic index (GI) of oat products and whether high levels of beta-glucan impair palatability.Design: The study design was an open-label, randomized cross-over study with six treatment segments.Setting: Free-living outpatients.Subjects: Sixteen volunteers with type 2 diabetes (10 men, six women, 61 +/- 2 y, body mass index 29 +/- 2 kg/m(2), HbA1c: 7.4 +/- 0.4%) were recruited from the St Michael's Hospital diabetes clinic.Interventions: Volunteers were given, in random order, 50 g available carbohydrate portions of: white bread; a commercial oat bran breakfast cereal (4.4 g% beta-glucan); and a prototype beta-glucan-enriched breakfast cereal and bar, both high in beta-glucan (8.1 and 6.5 g% beta-glucan, respectively) and sweetened with fructose. Capillary blood samples were taken fasting and then 30, 60, 90, 120, 150 and 180 min after the start of the meal. Palatability was recorded using two different methods.Results: The glycemic indices of the prototype beta-glucan cereal (mean +/- s.e.m.; 52 +/- 5) and beta-glucan bar (43 +/- 4.1) were significantly lower than the commercial oat bran breakfast cereal (86 +/- 6) and white bread (100; P < 0.05). All foods were highly palatable and not significantly different. It was found that the GI of the test foods used in this study decreased by 4.0 +/- 0.2 units per gram of β-glucan compared to our estimate of 3.8 +/- 0.6 for studies reported in the literature.Conclusion: Addition of β-glucan predictably reduces the G1 while maintaining palatability. In a 50 g carbohydrate portion each gram of β-glucan reduces the G1 by 4 units, making it a useful functional food component for reducing postprandial glycemia.Sponsorship: Nestec, Switzerland.