Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Original Communication
  • Published:

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

European Journal of Clinical Nutrition volume 56, pages 622–628 (2002)Cite this article

Abstract

Objectives: To determine the extent to which β-glucan reduces the glycemic index (GI) of oat products and whether high levels of β-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/m2, 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% β-glucan); and a prototype β-glucan-enriched breakfast cereal and bar, both high in β-glucan (8.1 and 6.5 g% β-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 β-glucan cereal (mean±s.e.m.; 52±5) and β-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 GI while maintaining palatability. In a 50 g carbohydrate portion each gram of β-glucan reduces the GI by 4 units, making it a useful functional food component for reducing postprandial glycemia.

Sponsorship: Nestec, Switzerland.

This is a preview of subscription content, access via your institution

Access options

Buy this article

  • Purchase on Springer Link
  • Instant access to full article PDF
Buy now

Prices may be subject to local taxes which are calculated during checkout

Figure 1

Similar content being viewed by others

References

  • American Diabetes Association. 1999 Nutrition Recommendations and Principles for People with Diabetes Mellitus Diabetes Care 22: S42–S49

  • Anderson JW, Spencer DB, Hamilton CC, Smith SF, Tietyen J, Bryant CA, Oeltgen P . 1990 Oat-bran cereal lowers serum cholesterol and total LDL cholesterol in hypercholesterolemic men Am. J. Clin. Nutr. 52: 495–499

    Article  CAS  Google Scholar 

  • AOAC. 1980 Official Methods of Analysis Washington, DC: Association of Official Analytical Chemists

  • Aro A, Uusitupa M, Voutilainen E, Hersio K, Korhonen T, Siitonen O . 1981 Improved diabetic control and hypocholesterolemic effect induced by long-term dietary supplementation with guar gum in type 2 (insulin dependent) diabetes Diabetologia 21: 29–33

    Article  CAS  Google Scholar 

  • Asp NG . 1999 Classification and methodology of food carbohydrates as related to nutritional effects Am. J. Clin. Nutr. 61: 930S–937S

    Article  Google Scholar 

  • Bantle JP, Swanson JE, Thomas W, Laine DC . 1992 Metabolic effects of dietary fructose in diabetic subjects Diabetes Care 15: 1468–1476

    Article  CAS  Google Scholar 

  • Björck I, Granfeldt Y, Liljeberg H, Tovar J, Asp NG . 1994 Food properties affecting the digestion and absorption of carbohydrates Am. J. Clin. Nutr. 59: 699S–705S

    Article  Google Scholar 

  • Bourdon I, Yokoyama W, Davis P, Hudson C, Backus R, Richter D, Knuckles B, Schneeman B . 1999 Postprandial lipid, glucose, insulin and cholecystokinin responses in men fed barley pasta enriched with β-glucan Am. J. Clin. Nutr. 69: 55–63

    Article  CAS  Google Scholar 

  • Braaten JT, Scott FW, Wood PJ, Riedel KD, Wolynetz MS, Brule D, Collins MW . 1994 High beta-glucan oat bran and oat gum reduce postprandial blood glucose and insulin in subjects with and without type 2 diabetes Diabetes Med. 11: 312–318

    Article  CAS  Google Scholar 

  • Brand Miller J, Pang E, Bramall L . 1992 Rice: a high or low glycemic index food? Am. J. Clin. Nutr. 56: 1034–1036

    Article  Google Scholar 

  • Chandalia M, Garg A, Lujohann D, Von Bergmann K, Grundy SM, Brinkley LJ . 2000 Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus New Engl. J. Med. 342: 1392–1398

    Article  CAS  Google Scholar 

  • Collier G, O'Dea K . 1983 The effect of coingestion of fat on the glucose, insulin and gastric inhibitory polypeptide responses to carbohydrate and protein Am. J. Clin. Nutr. 37: 941

    Article  CAS  Google Scholar 

  • Diabetes and Nutrition Study Group of the European Association for the Study of Diabetes. 1995 Recommendations for the nutritional management of patients with diabetes mellitus Diab. Nutr. Metab. 8: 186–189

  • FDA. 1997 Final rule for ‘Food Labeling: Health Claims; Oats and Coronary Heart Disease’ Fed. Reg. 62: 3584–3681

  • FDA. 1999a Final Rule for ‘Food labeling: health claims: soy protein and coronary heart disease’ Fed. Reg. 64: 57699–57733

  • FDA. 1999b FDA Consumer: Staking a Claim to Good Health www.vm.cfsan.fda.gov/dma/fdhclm.html (accessed May 7, 1999)

  • Fontvieille AM, Rizkalla SW, Penfornis A, Acosta M, Bornet FR, Slama G . 1991 The use of low glycaemic index foods improves metabolic control of diabetic patients over five weeks Diabetes Med. 9: 444–450

    Article  Google Scholar 

  • Foster-Powell K, Miller JB . 1994 International tables of glycaemic index Am. J. Clin. Nutr. 59: 66–69

    Article  Google Scholar 

  • Frayn KN, Kingman SM . 1995 Dietary sugars and lipid metabolism in humans Am. J. Clin. Nutr. 62: 250S–263S

    Article  CAS  Google Scholar 

  • Friedewald WT, Levy RI, Frederickson DS . 1972 Estimation of plasma low density lipoproteins cholesterol concentration without use of the preparative ultracentrifuge Clin. Chem. 18: 499–502

    CAS  Google Scholar 

  • Groop PH, Aro A, Stenman S, Groop L . 1993 Long term effects of guar gum in subjects with non-insulin dependent diabetes mellitus Am. J. Clin. Nutr. 58: 513–518

    Article  CAS  Google Scholar 

  • Järvi A, Karlström BE, Granfeldt YE, Björk I, Asp N-G, Vessby B . 1999 Improved glycaemic control and lipid profile and normalized fibrinolytic activity in a low glycaemic index diet in type 2 diabetic patients Diabetes Care 22: 10–18

    Article  Google Scholar 

  • Jenkins DJA, Jenkins AL . 1995 Nutrition principles and diabetes: a role for ‘lente carbohydrate’? Diabetes Care 18: 1491–1498

    Article  CAS  Google Scholar 

  • Jenkins DJA, Wolever TMS, Leeds AR, Gassull MA, Haisman P, Dilawari JB, Goff DV, Metz GL, Alberti KG . 1978 Dietary fibres, fibre analogues and glucose tolerance: importance of viscosity Br. Med. J. 1: 1392–1394

    Article  CAS  Google Scholar 

  • Jenkins DJA, Wolever TMS, Taylor RH, Barker H, Hashmein F, Baldwin JM, Bowling AS, Newman HC, Jenkins AL, Goff DV . 1981 Glycemic index of foods: a physiological basis for carbohydrate exchange Am. J. Clin. Nutr. 34: 362–366

    Article  CAS  Google Scholar 

  • Jenkins DJ, Wolever TM, Jenkins AL, Thorne MJ, Lee R, Kalmusky J, Reichert R, Wong GS . 1983 The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes Diabetologia 24: 257–264

    Article  CAS  Google Scholar 

  • Jenkins DJ, Wolever TMS, Kalmusky J, Guidici S, Giordano C, Wong GS, Bird JN, Patten R, Hall M, Buckley G, Little JA . 1985 Low glycaemic index carbohydrate foods in the management of hyperlipidemia Am. J. Clin. Nutr. 42: 604–617

    Article  CAS  Google Scholar 

  • Jenkins DJ, Kendall CW, Mehling CC, Parker T, Rao AV, Agarwal S, Novokmet R, Jones PJ, Raeini M, Story JA, Furumoto E, Vidgen E, Griffin LC, Cunnane SC, Ryan MA, Connelly PW . 1999 Combined effect of vegetable protein (soy) and soluble fiber added to a standard cholesterol-lowering diet Metabolism 48: 809–816

    Article  CAS  Google Scholar 

  • Krezowski PA, Nuttall FQ, Gannon MC, Billington CJ, Parker S . 1987 Insulin and glucose responses to various starch-containing foods in type II diabetic subjects Diabetes Care 10: 205–212

    Article  CAS  Google Scholar 

  • Landin K, Holm G, Tengborn L, Smith U . 1992 Guar gum improves insulin sensitivity, blood lipids, blood pressure, and fibrinolysis in healthy men Am. J. Clin. Nutr. 56: 1061–1065

    Article  CAS  Google Scholar 

  • Lui S, Willett W, Stampfer M et al. 1998 A prospective study of dietary glycaemic load, carbohydrate and risk of coronary heart disease in US women F.A.S.E.B. J. 12: A260

    Google Scholar 

  • Luscombe ND, Noakes M, Clifton PM . 1999 Diets high and low in glycaemic index versus high monounsaturated fat diets: effects on glucose and lipid metabolism in NIDDM Eur. J. Clin. Nutr. 53: 473–478

    Article  CAS  Google Scholar 

  • Malerbi DA, Paiva ES, Duarte AL, Wajchenberg BL . 1996 Metabolic effects of dietary sucrose and fructose in type 2 diabetic subjects Diabetes Care 19: 1249–1256

    Article  CAS  Google Scholar 

  • Mälkky Y, Myllymäki O, Autio K, Suortti T . 1992 Preparation and properties of oat bran concentrates Cereal Fd World 37: 693–700

    Google Scholar 

  • McCleary BV, Nurten E . 1986 Measurement of (1–3)(1–4) β-glucan in malt, wort and beer J. Inst. Brewing 92: 168–173

    Article  CAS  Google Scholar 

  • McIntosh GH, Whyte J, McArthur R, Nestel PJ . 1991 Barley and wheat foods: influence on plasma cholesterol concentrations in hypercholesterolemic men Am. J. Clin. Nutr. 53: 1205–1209

    Article  CAS  Google Scholar 

  • Ohigashi H, Murakami A, Koshimizu K . 1996 An approach to functional foods: cancer preventive potential of vegetables and fruits and their active constituents Nutr. Rev. 54: S24–S27

    Article  CAS  Google Scholar 

  • Otto H, Niklas L . 1980 Different glycemic responses to carbohydrate-containing foods. Implications for the dietary treatment of diabetes mellitus Hyg (Geneve) 38: 3424–3429 (in French)

    Google Scholar 

  • Pick ME, Hawrish ZJ, Gee MI, Toth E, Garg ML, Hardin RT . 1996 Oat bran concentrate bread products improve long-term control of diabetes: a pilot study J. Am. Diet. Assoc. 96: 1254–1261

    Article  CAS  Google Scholar 

  • Prosky L, Asp NG, Furda I, DeVries JW, Schweizer TF, Harland BF . 1985 Determination of total dietary fiber in foods and food products: collaborative study J. Assoc. Off. Anal. Chem. 68: 677–679

    CAS  Google Scholar 

  • Roberfroid MB . 1998 Prebiotics and synbiotics: concepts and nutritional properties Br. J. Nutr. 80: S197–S202

    CAS  PubMed  Google Scholar 

  • Salmeron J, Ascherio A, Rimm EB, Colditz GA, Spiegelman D, Jenkins DJ, Stampfer MJ, Wing AL, Willett WC . 1997a Dietary fiber, glycaemic load, and risk of NIDDM in men Diabetes Care 20: 545–550

    Article  CAS  Google Scholar 

  • Salmeron J, Manson JE, Stampfer MJ, Colditz GA, Wing AL, Willett WC . 1997b Dietary fiber, glycaemic load, and risk of non-insulin-dependent diabetes mellitus in women J.A.M.A. 277: 472–477

    Article  CAS  Google Scholar 

  • Saris WH, Asp NG, Björck I, Blaak E, Bornet F, Brouns F, KN, Fürst P, Riccardi G, Roberfroid M, Vogel M . 1998 Functional Food science and substrate metabolism Br. J. Nutr. 80: S47–S75

    Article  CAS  Google Scholar 

  • Stone H, Sidel JL . 1985 Sensory Evaluation Practices p London: Academic Press 76

    Google Scholar 

  • Tappy L, Gugolz E, Würsch P . 1996 Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects Diabetes Care 19: 831–834

    Article  CAS  Google Scholar 

  • Thomas EJ . 1957 Mechanics and regulation of gastric emptying Physiol. Rev. 37: 453

    Article  CAS  Google Scholar 

  • Vuorinen-Markkola H, Sinisalo M, Koivisto VA . 1992 Guar gum in insulin-dependant diabetes: effects on glycaemic control and serum lipoproteins Am. J. Clin. Nutr. 56: 1056–1060

    Article  CAS  Google Scholar 

  • Wolever TMS . 1993 Effect of dietary fiber on carbohydrate, lipid and protein metabolism In CRC Hanbook of Dietary Fiber in Human Nutrition 2nd edn, ed. G Spiller Boca Raton, FL: CRC Press

    Google Scholar 

  • Wolever TMS, Wong GS, Kenshole A et al. 1985 Lactose in the diabetic diet: a comparison with other carbohydrates Nutr. Res. 5: 1335–1345

    Article  Google Scholar 

  • Wolever TM, Jenkins DJ, Jenkins AL, Josse RG . 1991 The glycaemic index: methodology and clinical implications Am. J. Clin. Nutr. 54: 846–854

    Article  CAS  Google Scholar 

  • Wolever TMS, Katzman-Relle L, Jenkins AL, Vuksan V, Josse RB, Jenkins DJ . 1994 Glycaemic index of 102 complex carbohydrate foods in patients with diabetes Nutr. Res. 14: 651–669

    Article  Google Scholar 

  • Wolever TMS, Barbeau MC, Charron S, Harrigan K, Leung S, Madrick B, Tailleter T, Seto C . 1999 Guidelines for the nutritional management of diabetes mellitus in the new millennium: a position paper by the Canadian Diabetes Association Can. J. Diabetes Care 23: 56–69

    Google Scholar 

  • Wood PJ, Braaten JT, Scott FW, Riedel KD, Wolynetz MS, Collins MW . 1994 Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load Br. J. Nutr. 72: 731–743

    Article  CAS  Google Scholar 

  • World Health Organization. 1990 Diet, nutrition, and the prevention of chronic diseases Technical Report Series no. 797

  • Würsch P, Pi-Sunyer FX . 1997 The role of viscous soluble fiber in the metabolic control of diabetes. A review with special emphasis on cereals rich in beta-glucan Diabetes Care 20: 1774–1780

    Article  Google Scholar 

Download references

Author information

Author notes

  1. V Vuksan: Guarantor: Dr V Vuksan.

  2. AL Jenkins, DJA Jenkins, U Zdravkovic, P Würsch and V Vuksan: Contributors: AJ was involved in the day-to-day running of the study, study recruitment, data analysis and preparation of the manuscript. DJ contributed to the initial design of the study, supplied the laboratory facilities and was involved in writing the paper; UZ was responsible for the drawing of samples, laboratory analysis and patient care; PW was responsible for the product development and supply, and design of the protocol; VV was involved in the design of the study, supervision of the running of the study, including laboratory analysis and writing of the paper.

Authors and Affiliations

  1. Clinical Nutrition and Risk Factor Modification Centre, St Michael's Hospital, Toronto, Canada

    AL Jenkins, DJA Jenkins, U Zdravkovic & V Vuksan

  2. Department Nutritional Sciences, University of Toronto, Toronto, Canada

    DJA Jenkins & V Vuksan

  3. Nestlé Product Technology Centre, Orbe, Switzerland

    P Würsch

Authors
  1. AL Jenkins
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. DJA Jenkins
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. U Zdravkovic
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. P Würsch
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. V Vuksan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to V Vuksan.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Jenkins, A., Jenkins, D., Zdravkovic, U. et al. Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes. Eur J Clin Nutr 56, 622–628 (2002). https://doi.org/10.1038/sj.ejcn.1601367

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1038/sj.ejcn.1601367

Keywords

Search

Advanced search

Quick links