Sammanfattning

Increased intestinal viscosity appears to be the major mode of action by which dietary oat P-glucan increases the fecal excretion of bile acids and thereby lowers blood cholesterol concentrations. The objective of this experiment was to investigate whether there is a difference in effects on blood lipids between two yeast-leavened oat bran breads containing beta-glucan (6 g/d) of low or high average molecular weight (HMW) (217 or 797 kDa, respectively). The breads were fed to 22 volunteers (women, n = 11; men, n = 11) in a randomized, double-blind, crossover design. The participants ate one bread for 3 wk as part of their normal diet and switched breads after a 2-wk washout period. Blood samples were drawn from fasting subjects and analyzed for lipids, insulin, glucose, and alpha- and gamma-tocopherol. The two experimental oat breads did not differ in their effects on any of the variables measured. Compared to baseline, however, consumption of HMW bread increased serum insulin by 22.6% (P < 0.03) and decreased blood glucose concentrations by 3.4% (P < 0.05). These results suggest that the molecular weight, when beta-glucan is consumed in oat bran breads as part of the habitual diet, does not play an important physiological role in moderately hypercholesterolemic humans

Publicerad i

Journal of Nutrition
2004, Volym: 134, nummer: 6, sidor: 1384-1388
Utgivare: AMER INST NUTRITION

SLU författare

• Frank, Jan

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Kamal-Eldin, Afaf

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Åman, Per

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap


Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/4175