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Effects of Processed Rye Bran and Raw Rye Bran on Glucose Metabolism in Alloxan Diabetic Rats¹

Department of Pathology, University of Umeå, S-901 87 Umeå, Sweden

Alloxan diabetic rats (D) and control rats (C) were for 14 days fed a basic diet made from a mixture of rye bread and milk containing either no bran (group 0), processed bran (group PB) or raw bran (group B). The D-B animals had a lower urinary glucose excretion (36 ± 4 mmoles/24 hours) than the D-PB animals (63 ± 5 mmoles/24 hours), which in their turn had a lower excretion than the D-0 animals (100 ± 3 mmoles/24 hours). The effects of the two brans on weight, serum insulin levels, and non-fasting blood glucose levels were similar in D-rats as well as in C-rats, with the exception of a lower nonfasting blood glucose level in C-B animals than in C-PB animals.

KEY WORDS: • Rye bran • dietary fiber • urinary glucose • blood glucose • serum insulin

¹ Supported by the Swedish Medical Council, 718, National Swedish Board for Technical Development and Ekhagastifelsen.

Manuscript received 6 March 1981.