Beta-Glucan Decreased Glucose and Insulin Levels
Beta-1, 3 glucans are extracted from the bran of some grains such as oats and barley. A study published in the journal, Nutrition Metabolism and Cardiovascular Disease, assessed the effects of wheat bran and oat bran alone and as a combination in semisolid food on appetite, gastrointestinal (GI) peptide response, glucose and insulin levels. The results were appetite and GI peptide reponses did not differ among the subjects but, in contrast, glucose and insulin reponses were lowest in the puddings containing the greatest amount of beta-glucan. Oat beta-glucan reduced glucose and insulin levels, thereby, indicating oat beta-glucan may be beneficial in preventing many of the complications associated with diabetes.