Intertek Health Sciences Inc., Mississauga, Ontario, Canada.
Quaker Oats Center of Excellence, PepsiCo R&D Nutrition Sciences, Barrington, IL, USA.
J Nutr. 2021 Feb 1;151(2):341-351. doi: 10.1093/jn/nxaa349.
Oats are a whole grain cereal with potentially favorable effects on the postprandial glycemic response; however, the effects of oat processing on these glycemic benefits are not well understood.
The study objective was to determine the effects of differently processed oats on the postprandial blood glucose and insulin responses relative to refined grains.
Eleven electronic databases were systematically searched to identify studies published up to and including May 2019. Randomized controlled trials comparing the postprandial blood glucose and insulin responses to oats compared with any refined grain were included, so long as the available carbohydrate content of the test meals was similar. Pooled effect sizes were computed using the difference in incremental area under the curves for blood glucose and insulin following the consumption of oats compared with the refined grain control.
Ten publications were included, with intact oat kernels studied in 3 comparisons, thick oat flakes (>0.6 mm) in 7 comparisons, and thin/quick/instant oat flakes (≤0.6 mm) in 6 comparisons. Compared with the consumption of the refined grain control, the consumption of intact oat kernels was associated with significant reductions in postprandial blood glucose (-45.5 mmol x min/L; 95% CI: -80.1, -10.9 mmol x min/L; P = 0.010) and insulin (-4.5 nmol x min/L; 95% CI: -7.1, -1.8 nmol x min/L; P = 0.001) responses; the consumption of thick oat flakes was associated with significant reductions in postprandial blood glucose (-30.6 mmol x min/L; 95% CI: -40.4, -20.9 mmol x min/L; P < 0.001) and insulin (-3.9 nmol x min/L; 95% CI: -5.3, -2.5 nmol x min/L; P < 0.001) responses; but, the consumption of thin/quick/instant oat flakes was not associated with any effects on the postprandial blood glucose and insulin responses.
A disruption in the structural integrity of the oat kernel is likely associated with a loss in the glycemic benefits of oats.
燕麦是一种全谷物谷物，对餐后血糖反应可能有有益影响；然而，燕麦加工对这些血糖益处的影响尚不清楚。
本研究旨在确定不同加工的燕麦对餐后血糖和胰岛素反应的影响，相对于精制谷物。
系统地检索了 11 个电子数据库，以确定截至 2019 年 5 月发表的研究。纳入了比较燕麦与任何精制谷物餐后血糖和胰岛素反应的随机对照试验，只要测试餐的可利用碳水化合物含量相似。使用在食用燕麦与精制谷物对照后血糖和胰岛素的增量曲线下面积的差异计算合并效应大小。
纳入了 10 项研究，其中完整的燕麦粒在 3 项比较中进行了研究，厚燕麦片（>0.6 毫米）在 7 项比较中进行了研究，薄/快/速溶燕麦片（≤0.6 毫米）在 6 项比较中进行了研究。与食用精制谷物对照相比，食用完整燕麦粒与餐后血糖（-45.5 mmol x min/L；95%CI：-80.1，-10.9 mmol x min/L；P=0.010）和胰岛素（-4.5 nmol x min/L；95%CI：-7.1，-1.8 nmol x min/L；P=0.001）反应显著降低相关；食用厚燕麦片与餐后血糖（-30.6 mmol x min/L；95%CI：-40.4，-20.9 mmol x min/L；P<0.001）和胰岛素（-3.9 nmol x min/L；95%CI：-5.3，-2.5 nmol x min/L；P<0.001）反应显著降低相关；但是，食用薄/快/速溶燕麦片与餐后血糖和胰岛素反应无任何关联。
燕麦粒结构完整性的破坏可能与燕麦的血糖益处丧失有关。
