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Evidence suggests that oats lower the postprandial glycaemic response, an effect that has been attributed to their soluble fibre content, particularly beta glucan (1,2,3).
Oats release their energy slowly and steadily, blunting sharp rises in blood glucose and minimising sudden fluctuations. As a result, oats may be of interest in the management of blood glucose levels (4,5,6).
1. Beck E, et al. Oat beta-glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjects. Mol Nutr Food Res. 2009;53:1343-1351.
2. Butt MS, et al. Oat:unique among the cereals. Eur J Nutr. 2008;47(2):68-79.
3. European Food Safety Authority. Scientific Opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations, increase in satiety leading to a reduction in energy intake, reduction of post-prandial glycaemic responses, and digestive function.EFSA Journal. 2011;9(6):2207. http://www.efsa.europa.eu/en/efsajournal/doc/2207.pdf. Accessed in February 2019.
4. BDA. Glycaemic Index (GI) Food Fact Sheet. 2013. https://www.bda.uk.com/foodfacts/GIDiet. Accessed in February 2019.
5. Francelino Andrade E, Vieira Lobato R, Vasques Araújo T, Gilberto Zangerônimo M, Vicente Sousa R, José Pereira L. Effect of beta-glucans in the control of blood glucose levels of diabetic patients: a systematic review. Nutr Hosp. 2014 Jan 1;31(n01):170-177.
6. Yu K, Ke MY, Li WH, Zhang SQ, Fang XC. The impact of soluble dietary fibre on gastric emptying, postprandial blood glucose and insulin in patients with type 2 diabetes. Asia Pac J Clin Nutr. 2014;23(2):210-8.