Pick M E, Hawrysh Z J, Gee M I, Toth E, Garg M L, Hardin R T
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.
J Am Diet Assoc. 1996 Dec;96(12):1254-61. doi: 10.1016/S0002-8223(96)00329-X.
To evaluate the long-term effects oat bran concentrate bread products in the diet of free-living subjects with non-insulin-dependent diabetes (NIDDM) via dietary, clinical, and biochemical methods.
A 24-week crossover study consisting of two 12-week periods.
SUBJECTS/SETTING: Eight men with NIDDM (mean age = 45 years) who lived in the community. Glucose and insulin profiles were conducted in a clinical investigation unit.
Palatable, high-fiber, oat bran concentrate (soluble fiber [beta-glucan] content = 22.8%) bread products were developed. Four randomly chosen subjects ate oat bran concentrate breads first; the other subjects ate control white bread first.
Dietary intake (four 48-hour dietary recalls per period) was assessed. Blood glucose and insulin (8-hour profiles) and lipid parameters after fasting were measured (at 0, 12, and 24 weeks).
Analysis of variance and repeated-measures analysis of variance.
Total energy and macronutrient intakes were similar in both periods. Mean total dietary fiber intake was 19 g/day in the white bread period and 34 g/day (9 g soluble fiber per day from oat bran concentrate) in the oat bran concentrate period. Body weight remained stable. Mean glycemic and insulin response areas (area under the curve) were lower (P < or = .05 and not significant, respectively) for the oat bran concentrate period than the white bread period. After breakfast, area under the curve for the oat bran concentrate period was lower for glucose (P < or = .01) and insulin (P < or = .05); insulin peak was reached earlier (P < or = .05) than in the white bread period. Dietary fiber intake was correlated negatively with insulin area under the curve (P < or = .05). Mean total plasma cholesterol and low-density lipoprotein cholesterol levels were lower (P < or = .01) in the oat bran concentrate period than in the white bread period. In the oat bran concentrate period, the mean ratio of low-density lipoprotein cholesterol to high-density lipoprotein cholesterol was reduced by 24% (P < or = .05).
The well-accepted oat bran concentrate bread products improved glycemic, insulinemic, and lipidemic responses.
通过饮食、临床和生化方法，评估燕麦麸浓缩物面包产品对非胰岛素依赖型糖尿病（NIDDM）自由生活受试者饮食的长期影响。
一项为期24周的交叉研究，包括两个12周的阶段。
受试者/研究地点：8名居住在社区的NIDDM男性（平均年龄 = 45岁）。在临床研究单位进行葡萄糖和胰岛素水平检测。
研发出美味的高纤维燕麦麸浓缩物（可溶性纤维[β-葡聚糖]含量 = 22.8%）面包产品。随机选择4名受试者先食用燕麦麸浓缩物面包；其他受试者先食用对照白面包。
评估饮食摄入量（每个阶段进行4次48小时饮食回顾）。测量空腹血糖、胰岛素（8小时水平）和血脂参数（在0、12和24周时）。
方差分析和重复测量方差分析。
两个阶段的总能量和常量营养素摄入量相似。白面包阶段的平均总膳食纤维摄入量为19克/天，燕麦麸浓缩物阶段为34克/天（其中9克可溶性纤维来自燕麦麸浓缩物）。体重保持稳定。燕麦麸浓缩物阶段的平均血糖和胰岛素反应面积（曲线下面积）低于白面包阶段（分别为P≤0.05和无显著性差异）。早餐后，燕麦麸浓缩物阶段的葡萄糖（P≤0.01）和胰岛素（P≤0.05）曲线下面积较低；胰岛素峰值出现时间比白面包阶段更早（P≤0.05）。膳食纤维摄入量与胰岛素曲线下面积呈负相关（P≤0.05）。燕麦麸浓缩物阶段的平均总血浆胆固醇和低密度脂蛋白胆固醇水平低于白面包阶段（P≤0.01）。在燕麦麸浓缩物阶段，低密度脂蛋白胆固醇与高密度脂蛋白胆固醇的平均比值降低了24%（P≤0.05）。
广受认可的燕麦麸浓缩物面包产品改善了血糖、胰岛素和血脂反应。
