Effect of serving size and addition of sugar on the glycemic response elicited by oatmeal: A randomized, cross-over study

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• 作者：Thomas M.S. Wolever^a ; ^{thomas.wolever@utoronto.ca" class="auth_mail" title="E-mail the corresponding author} ; B. Jan-Willem van Klinken^b ; ^{janwillemvanklinken@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Susan E. Spruill^c ; ^{sspruill@appstatsconsulting.com" class="auth_mail" title="E-mail the corresponding author} ; Alexandra L. Jenkins^a ; ^{alexandrajenkins@gilabs.com" class="auth_mail" title="E-mail the corresponding author} ; YiFang Chu^b ; ^{YiFang.Chu@pepsico.com" class="auth_mail" title="E-mail the corresponding author} ; Laura Harkness^b ; ^{Laura.Harkness@pepsico.com" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Postprandial blood glucose ; Oats ; Breakfast ; Sugar ; Sucrose ; Humans ; Beta-glucan
• 刊名：Clinical Nutrition ESPEN
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：16
• 期：Complete
• 页码：48-54
• 全文大小：692 K

文摘

We aimed to determine the impact of serving size and addition of sucrose on the glycemic response elicited by oatmeal.

Methods

We studied 38 healthy subjects (mean ± SD age 40 ± 12 yr, BMI 26.4 ± 3.6 kg/m²) on 8 separate days using a randomized, cross-over design. Capillary blood-glucose responses over 2hr after consuming 30, 40 and 60 g Classic Quaker Quick Oats (18, 24 and 36 g available-carbohydrate [avCHO], respectively) and 30 g Oats plus 9 g sucrose (27 g avCHO) were compared with those after avCHO-matched servings of Cream of Rice cereal (Control) (22, 29, 44 and 33 g cereal, respectively). Blood-glucose incremental area under the curve (iAUC), peak-rise, rate-of-decline, time-to-peak and time-to-baseline were calculated.

Results

As serving size increased, iAUC, peak-rise, rate-of-decline and time-to-baseline increased significantly for both cereals, but the rate of increase was significantly greater for Control than for Oats. Time-to-peak increased significantly with serving size only for Oats. Compared to avCHO-matched servings of Control, mean (95%CI) iAUC, peak-rise and rate-of-decline, respectively were 22 (16, 27)%, 22 (19, 26)% and 23 (18, 27)% lower after consuming Oats without sucrose and 26 (18, 34)%, 14 (9, 20)% and 16 (9, 24)% lower after consuming Oats plus sucrose.

Conclusions

Oatmeal elicited a significantly lower glycemic response than avCHO-matched servings of Cream of Rice, even when sucrose was added to the oatmeal. Measures of glycemic response tended to increase with increased serving size; although the pattern of change varied between cereal types. These results suggest that oatmeal may be a good choice for minimizing postprandial glycemia.

Clinical trial registry

ClinicalTrials.gov (NCT02506972).