Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Eur J Nutr. 2020 Sep;59(6):2345-2355. doi: 10.1007/s00394-019-02083-5. Epub 2019 Sep 24.
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.
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.
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 < 0.05), but OG + Rs did not have the abovementioned effects. The oat grain-only meals had glycaemic indexes (GIs) ranging from 51 to 58, while those of OG + Rs ranged from 59 to 70. WONP + R had a 21% lower iAUC and a 40% lower iAUC value than those of rice (P < 0.05). Oat-rice mixed meals had lower iAUC 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.
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.
比较常压和高压下煮制的全燕麦粒和珍珠化燕麦的血糖反应，并探讨在给定餐食中用这两种燕麦中的一种代替一半米饭是否会对急性血糖反应产生影响。
在一项随机交叉试验中，10 名健康受试者食用了两组测试餐：（1）仅含燕麦谷物的餐食，包括常压煮制的全燕麦（WONP）和高压煮制的 WONP（WOHP），以及它们的珍珠化燕麦对应物 PONP 和 POHP；（2）含上述燕麦谷物和煮米饭的混合餐食，包括 WONP+R、WOHP+R、PONP+R 和 POHP+R。对每种测试餐进行餐后血糖测试、质地剖面分析和体外碳水化合物消化测定。
与米饭对照相比，仅含燕麦谷物的餐食在所有时间点的血糖水平均较低，在 120 分钟时的峰值和血糖波动幅度较小（P<0.05），但 OG+Rs 没有上述作用。仅含燕麦谷物的餐食的血糖生成指数（GI）范围为 51 至 58，而 OG+Rs 的 GI 范围为 59 至 70。WONP+R 的 iAUC 比米饭低 21%，iAUC 值比米饭低 40%（P<0.05）。燕麦-米饭混合餐的 iAUC 值与米饭对照相比有所降低（P<0.05），除了 POHP+R。仅含燕麦谷物的餐食中，水解指数与 GI 之间具有极好的一致性（r=0.969，P<0.001）。
无论燕麦谷物类型或烹饪处理如何，所有仅含燕麦谷物的餐食都可纳入血糖管理饮食。在燕麦-米饭混合餐中，全燕麦和常压烹饪可确保良好的血糖效果。
