Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre.

摘要: Objective: Evaluate the impotrtance of incomplete gelatinization, food structure and presence viscous dietary fibre for postprandial glycaemic insulinaemic responses to oat wheat products. Design: Three common breakfast meals were tested, "raw" rolled oats (muesli), boiled (oat porridge) white bread. Boiled intact kernels (kernel porridges) also included. For comparison, glycemic indices (GIs) calculated both from analysis capillary venous blood samples. Subjects: Nine healthy male volunteers between 65 70 years age participated in study. Results: The porridge elicited high metabolic responses. No differences (IIs) seen these products In contrast, kernel porridges produced low glucose insulin obtained GI values whether based on or blood. However, with some allowed smaller be detected. Conclusions: Neither incompleate gelatinization nor naturally occuring affect glycaemia, whereas enclosure if significantly blunt (Less)