Submitted to: Metabolic Diet Studies in Humans
Publication Type: Abstract Only
Publication Acceptance Date: June 16, 1999
Publication Date: August 26, 1999
Citation: Behall, K.M., Scholfield, D.J., Hallfrisch, J.G. 1999. Comparison of hormone and glucose responses of overweight women to barley and oats. Metabolic Diet Studies in Humans. Technical Abstract: Consumption of oats, containing soluble fiber, has been recognized as promoting beneficial reductions in glucose and insulin responses and cholesterol levels. Barley also has high amounts of soluble fiber but has not been studied for its potential for reducing glucose or insulin response after a meal as extensively as has oats. Nine women averaging 50.1 (37-60) years old with an average body mass index of 30 (25.8-32.9) were given a controlled diet for a total of three days. Subjects consumed a tolerance test of glucose (1 g/kg body weight) and four test meals (1 g carbohydrate/kg body weight) of sweetened cereals of which 2/3 of the carbohydrate was from oat flour, oatmeal, barley flour or barley cereal. Peak glucose and insulin responses occurred « and 1 hour after the tolerance regardless of the carbohydrate load given. Peak glucose and insulin levels after barley were significantly lower than those after glucose or oats. Glucose responses (areas under curve) compared to that after glucose were reduced after both oat and barley (10-22% by oats and 57-63% by barley), however, only the reduction after the barley tolerances were significant. Insulin responses compared to that after glucose were significantly reduced only by barley (53-60%). Glucose values were normalized after oatmeal and barley in two women with impaired glucose tolerance. Preliminary data indicates that leptin and glucagon responses were not different by carbohydrate meal. Particle size of the oats and barley had little effect on the responses. The high soluble fiber barley was more effective than oats in reducing both glucose and insulin responses. These results demonstrate the potential for dietary control of type 2 diabetes with foods high in soluble fibers.