DisplayTitle

Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight

¹Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9 Canada. ²CreaNutrition AG, Sumpfstrasse 26, 6301 Zug, Switzerland. ³Glycemic Index Laboratories Inc., 20 Victoria Street, Toronto, ON, M5C 2N8 Canada. ⁴Corresponding author. Phone: 519-780-8019. E-mail: Susan.Tosh@agr.gc.ca

Oat β-glucan enriched extruded cereals with molecular weights (MWs) ranging from 2,180,000 to 326,000 were produced. Test meals composed of 31 g of available carbohydrate, 8.3–8.7 grams of β-glucan, and milk were administered to subjects and their postprandial blood glucose levels monitored for 2 hr. White bread plus milk and a control wheat bran cereal plus milk were administered, and white bread alone served as a reference food for estimation of glycemic index (GI) of the cereals, after adjusting for the effect of adding milk to white bread. Both oat bran and wheat bran cereals significantly reduced peak blood glucose rise (PBGR) and area under the curve (AUC) versus white bread alone or white bread plus milk. There was a significant inverse relationship between AUC and log₁₀[weight average MW] (r² = 0.96, P = 0.0192). There was a significant inverse relationship between PBGR and log₁₀[viscosity] of in vitro extracts from all cereals, including the wheat control (r² = 0.96, P = 0.0031). However, no significant differences in glycemic responses among the oat bran cereals were found with pairwise comparisons. All cereals were low GI (<55) and were significantly lower than white bread alone or white bread plus milk. Among the oat bran cereals, palatability was positively correlated with MW (r² = 0.98, P = 0.0110).