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Serum lipids and postprandial glucose and insulin levels in hyperlipidemic subjects after consumption of an oat beta-glucan-containing ready meal.
Ann Nutr Metab. 2008; 52(2):83-90.AN

Abstract

BACKGROUND/AIMS

To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat beta-glucans lowers total cholesterol (T-C) and low-density-lipoprotein cholesterol (LDL-C) in hyperlipidemic subjects and to evaluate its effect on postprandial glucose and insulin concentrations.

METHODS

A parallel, placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels. During the 3-week run-in period, all subjects consumed daily a ready-meal soup, low in energy and fat and high in fiber but without oat beta-glucans. Subjects were then randomly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup supplemented with beta-glucan.

RESULTS

Consumption of the beta-glucan-enriched ready meal decreased T-C (0.22 +/- 0.41 mmol/l) and LDL-C (0.16 +/- 0.36 mmol/l), but the reductions were not significantly lower compared with control. After a meal with beta-glucan soup, neither postprandial glucose nor insulin concentrations were significantly different from those after a control soup.

CONCLUSION

A daily dose of 4 g of oat beta-glucans incorporated into a healthy ready meal did not significantly lower T-C and LDL-C compared with an equal ready meal without beta-glucans. Thus, if a food product fulfils general healthy dietary recommendations it may not necessarily be a candidate for supplementation with beta-glucans.

Authors+Show Affiliations

Biomedical Nutrition, Center for Chemistry and Chemical Engineering, Lund University, Lund, Sweden.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18334815

Citation

Biörklund, M, et al. "Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects After Consumption of an Oat Beta-glucan-containing Ready Meal." Annals of Nutrition & Metabolism, vol. 52, no. 2, 2008, pp. 83-90.
Biörklund M, Holm J, Onning G. Serum lipids and postprandial glucose and insulin levels in hyperlipidemic subjects after consumption of an oat beta-glucan-containing ready meal. Ann Nutr Metab. 2008;52(2):83-90.
Biörklund, M., Holm, J., & Onning, G. (2008). Serum lipids and postprandial glucose and insulin levels in hyperlipidemic subjects after consumption of an oat beta-glucan-containing ready meal. Annals of Nutrition & Metabolism, 52(2), 83-90. https://doi.org/10.1159/000121281
Biörklund M, Holm J, Onning G. Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects After Consumption of an Oat Beta-glucan-containing Ready Meal. Ann Nutr Metab. 2008;52(2):83-90. PubMed PMID: 18334815.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Serum lipids and postprandial glucose and insulin levels in hyperlipidemic subjects after consumption of an oat beta-glucan-containing ready meal. AU - Biörklund,M, AU - Holm,J, AU - Onning,G, Y1 - 2008/03/11/ PY - 2005/09/02/received PY - 2006/08/09/accepted PY - 2008/3/13/pubmed PY - 2008/9/4/medline PY - 2008/3/13/entrez SP - 83 EP - 90 JF - Annals of nutrition & metabolism JO - Ann Nutr Metab VL - 52 IS - 2 N2 - BACKGROUND/AIMS: To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat beta-glucans lowers total cholesterol (T-C) and low-density-lipoprotein cholesterol (LDL-C) in hyperlipidemic subjects and to evaluate its effect on postprandial glucose and insulin concentrations. METHODS: A parallel, placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels. During the 3-week run-in period, all subjects consumed daily a ready-meal soup, low in energy and fat and high in fiber but without oat beta-glucans. Subjects were then randomly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup supplemented with beta-glucan. RESULTS: Consumption of the beta-glucan-enriched ready meal decreased T-C (0.22 +/- 0.41 mmol/l) and LDL-C (0.16 +/- 0.36 mmol/l), but the reductions were not significantly lower compared with control. After a meal with beta-glucan soup, neither postprandial glucose nor insulin concentrations were significantly different from those after a control soup. CONCLUSION: A daily dose of 4 g of oat beta-glucans incorporated into a healthy ready meal did not significantly lower T-C and LDL-C compared with an equal ready meal without beta-glucans. Thus, if a food product fulfils general healthy dietary recommendations it may not necessarily be a candidate for supplementation with beta-glucans. SN - 1421-9697 UR - https://www.unboundmedicine.com/medline/citation/18334815/Serum_lipids_and_postprandial_glucose_and_insulin_levels_in_hyperlipidemic_subjects_after_consumption_of_an_oat_beta_glucan_containing_ready_meal_ DB - PRIME DP - Unbound Medicine ER -