Department of Management

Liisa Lähteenmäki

Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Kristiina R. Juvonen, Food and Health Research Centre, Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, Finland
  • Marjatta Salmenkallio-Marttila, VTT Technical Research Centre of Finland, Finland
  • Marika Lyly, VTT Technical Research Centre of Finland, Finland
  • Kirsi-Helena Liukkonen, VTT Technical Research Centre of Finland, Finland
  • Liisa Lähteenmäki
  • David E. Laaksonen, Department of Psychiatry, Kuopio University Hospital, Finland
  • M. I. Uusitupa, Food and Health Research Centre, Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Finland
  • Karl-Heinz Herzig, Department of Psychiatry, Kuopio University Hospital, Finland
  • Kaisa Poutanen, Food and Health Research Centre, Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Finland
  • Leila J. Karhunen, Food and Health Research Centre, Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Finland
  • Department of Management
  • Department of Marketing and Statistics
  • MAPP - Centre for Research on Customer Relations in the Food Sector
BACKGROUND AND AIMS: Dietary fibre (DF) may play an important role in weight control. The amount, type and way of processing of DF modify food structure and subsequent postprandial appetitive, metabolic and hormonal effects, but current understanding about the magnitude of effects that specific types and amounts of DF exert are still poorly understood.

METHODS AND RESULTS: We investigated the effects of wheat and oat brans alone and as combination in semisolid food matrix on postprandial appetite profile and gastrointestinal (GI) hormonal responses. Twenty healthy, normal-weight subjects (5 male/15 female, aged 23.3 +/- 0.85y) participated in the study. Isoenergetic and isovolumic (1250 kJ, 300 g) puddings with different insoluble and soluble DF content were tested in a randomised order: pudding with 1) no added fibre, 2) 10 g wheat bran DF, 3) 10 g oat bran DF and 4) combination including 5 g wheat bran DF + 5 g oat bran DF. Blood samples were drawn before and 15, 30, 45, 60, 90, 120 and 180 min after the test meals to determine plasma glucose, ghrelin, peptide YY (PYY) and serum insulin concentrations. Subjective profiles of appetite were assessed using visual analogue scales (VAS). Plasma glucose (P = 0.001) and serum insulin (P < 0.001) responses were the lowest after the pudding with the greatest amount of beta-glucan. In contrast, postprandial ghrelin or PYY responses or appetite sensations did not differ among the meals.

CONCLUSION: Oat beta-glucan decreased postprandial plasma glucose and serum insulin responses, yet had no significant effects on GI peptide responses or appetite ratings.

Original languageEnglish
JournalNutrition, Metabolism & Cardiovascular Diseases
Volume21
Issue9
Pages (from-to)748-756
ISSN0939-4753
DOIs
Publication statusPublished - 2011

    Research areas

  • Oat bran, Wheat bran, Viscosity, Postprandial, Appetite, Gastrointestinal peptides, MAPP

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