QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Frank, J. Articles by Åman, P. Search for Related Content PubMed PubMed Citation Articles by Frank, J. Articles by Åman, P.

---

Human Nutrition and Metabolism

Yeast-Leavened Oat Breads with High or Low Molecular Weight ß-Glucan Do Not Differ in Their Effects on Blood Concentrations of Lipids, Insulin, or Glucose in Humans¹

Department of Food Science, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden and ^* Department of Public Health and Caring Sciences/Unit for Clinical Nutrition Research, University of Uppsala, S-751 25 Uppsala, Sweden

²To whom correspondence should be addressed. E-mail: Jan.Frank{at}lmv.slu.se.

Increased intestinal viscosity appears to be the major mode of action by which dietary oat ß-glucan increases the fecal excretion of bile acids and thereby lowers blood cholesterol concentrations. The objective of this experiment was to investigate whether there is a difference in effects on blood lipids between two yeast-leavened oat bran breads containing ß-glucan (6 g/d) of low or high average molecular weight (HMW) (217 or 797 kDa, respectively). The breads were fed to 22 volunteers (women, n = 11; men, n = 11) in a randomized, double-blind, crossover design. The participants ate one bread for 3 wk as part of their normal diet and switched breads after a 2-wk washout period. Blood samples were drawn from fasting subjects and analyzed for lipids, insulin, glucose, and - and -tocopherol. The two experimental oat breads did not differ in their effects on any of the variables measured. Compared to baseline, however, consumption of HMW bread increased serum insulin by 22.6% (P < 0.03) and decreased blood glucose concentrations by 3.4% (P < 0.05). These results suggest that the molecular weight, when ß-glucan is consumed in oat bran breads as part of the habitual diet, does not play an important physiological role in moderately hypercholesterolemic humans.

KEY WORDS: • ß-glucan • oat bran bread • soluble fiber • blood lipids • humans

This article has been cited by other articles:

				E. Naumann, A. B van Rees, G. Onning, R. Oste, M. Wydra, and R. P Mensink {beta}-Glucan incorporated into a fruit drink effectively lowers serum LDL-cholesterol concentrations Am. J. Clinical Nutrition, March 1, 2006; 83(3): 601 - 605. [Abstract] [Full Text] [PDF]