Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Comparison of Glucose and Insulin Responses to Barley and Oats

Authors
item Behall, Kay
item Scholfield, Daniel
item Hallfrisch, Judith

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 1, 2000
Publication Date: May 13, 2000
Citation: Behall, K.M., Scholfield, D.J., Hallfrisch, J.G. 2000. Comparison of glucose and insulin responses to barley and oats. Meeting Abstract.

Technical Abstract: The effect of concentrating soluble -glucan in extracts from oats and barley on glucose and insulin responses was investigated. Eleven women and 9 men (nondiabetic, averaging 45 years old and a BMI of 25) were selected as subjects and completed the study. A controlled diet was consumed for 3 days. On day three, fasting subjects consumed glucose (1 g glucose/kg body weight) or oat bran, barley flour, or oat extract (Oatrim) or barley extract (Nu-trimX) (0.67 g glucose/kg body weight + 0.33 g other carbohydrate/kg body weight) in a Latin square design. Glucose was analyzed by an automated enzymatic method and insulin by radioimmunoassay. Glycemic indexes were calculated using the trapezoid method. Data were analyzed by using a mixed-procedure ANOVA program. Glucose responses to oats, barley, and both extracts were significantly lower than responses to the glucose solution (P < 0.0001). Areas under the curve for glucose were also lower for all foods than for glucose solution. Insulin responses for barley extract were lowest and were significantly lower than for glucose solution; other responses were intermediate. Barley and oat extracts retain the beneficial effects of the grains from which they are extracted. High-soluble-fiber barley may be more effective than standard oats in lowering glucose response. These and other carbohydrate-based fat substitutes can provide a useful addition to menus to control plasma glucose responses.

Last Modified: 12/27/2014
Footer Content Back to Top of Page