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Oat β‐Glucan Increases Postprandial Cholecystokinin Levels, Decreases Insulin Response and Extends Subjective Satiety in Overweight Subjects by Eleanor J. Beck; Susan M. Tosh; Marijka J. Batterham; Linda C. Tapsell; Xu‐Feng Huang is a Medicine article available to read on EtoBox.

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## Abstract This study recorded acute biochemical and subjective measures of satiety, followed by energy intake from a subsequent meal, after varying doses of β‐glucan in extruded breakfast cereals. Molecular weight, solubility and viscosity of β‐glucan products were determined. Seven male and seven female subjects (BMI 25–36 kg/m) consumed five breakfasts (different doses of β‐glucan sourced from two different technological processes) and dietary intake was measured after four hours. Blood was collected to measure glucose, insulin, ghrelin and cholecystokinin, and visual analogue scales measured subjective satiety. Molecular weight, solubility and viscosity indicated products were likely to increase luminal viscosity. β‐Glucan was found to decrease insulin secretion over 2 h (RMANOVA, __p__ = 0.011) in a dose responsive manner from 2.16 to 5.68 g __per__ serving (__p__ = 0.007). Cholecystokinin levels increased linearly over the same range of β‐glucan concentrations (__p__ = 0.002) in women. Subjective satiety was increased at a β‐glucan dose of 2.2 g (__p__ = 0.039). Subsequent meal intake decreased by greater than 400 kJ with higher β‐glucan dose (>5 g). β‐Glucan improves satiet

Who reads Oat β‐Glucan Increases Postprandial Cholecystokinin Levels, Decreases Insulin Response and Extends Subjective Satiety in Overweight Subjects?

Author

Eleanor J. Beck; Susan M. Tosh; Marijka J. Batterham; Linda C. Tapsell; Xu‐Feng Huang

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Ltd.; Wiley (ISSN 1613-4125)

Published

2009

Language

EN

Field

Medicine (Health Sciences)