A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects
Zhu R, Fan Z, Li G, Wu Y, Zhao W, Ye T, Wang L
European journal of nutrition · 7 citas
Etiquetas de revisión
Alimentación controladaFinanciación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2019-09-24 · Eur J Nutr · vol. 59 · número 6 · págs. 2345–2355
- Editorial
- Springer Science+Business Media
- Citado
- 6 citas · más que el 55% de estudios similares · 0.2× el promedio de su campo
- Referencias
- 40 trabajos
- Acceso
- De pago
- Áreas de investigación
- Food composition and properties · Seed and Plant Biochemistry · Natural Antidiabetic Agents Studies
- Palabras clave
- whole grain oats, postprandial glycemic response, glycemic index, hydrolysis index, rice substitution, high-pressure cooking, texture profile analysis, blood glucose
- MeSH
- humans, blood glucose, glycemic index, digestion, postprandial period, adolescent, adult, female, male, young adult, healthy volunteers, avena, edible grain, whole grains
7 autores
- Ruixin Zhu🇨🇳Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
- Zhihong Fan🇨🇳 · autor de correspondenciaBeijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
- Guojing Li🇨🇳Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
- Yixue Wu🇨🇳Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
- Wenqi Zhao🇨🇳Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
- Ting Ye🇨🇳Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
- Linlin Wang🇨🇳Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
To compare the glycaemic response of whole grain oat kernels and pearled oats cooked under normal pressure or higher pressure and examine whether replacing half of the rice in a given meal with either of the two oat grains could make a difference in acute glycaemic responses.
Methods
In a randomised crossover trial, ten healthy subjects consumed two groups of test meals: (1) oat grain-only, including whole grain oats cooked under normal pressure (WONP) and higher pressure (WOHP) as well as their pearled oat counterparts, PONP and POHP; and (2) mixed meals of aforementioned oat grains and cooked rice (OG + R), including WONP + R, WOHP + R, PONP + R and POHP + R. A postprandial blood glucose test, texture profile analysis and in vitro carbohydrate digestion assay were carried out for each test meal.
Results
Compared with the rice reference, oat grain-only meals induced lower glucose levels at all time points, lower peak values and smaller glucose excursions at 120 min (P 0-60 and a 40% lower iAUC60-120 value than those of rice (P 0-60 values compared with that of the rice control (P < 0.05), except for POHP + R. Excellent consistency between the hydrolysis index and the GI was observed (r = 0.969, P < 0.001) in oat grain-only meals.
Conclusions
All oat grain-only meals could be included in the glycaemic management diet, regardless of the oat grain type or cooking treatment. In oat-rice mixed meals, whole grain oats and normal pressure cooking ensured a favourable glycaemic effect.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.