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P Wursch and FX Pi-Sunyer
Nestle Research Centre, Lausanne, Switzerland.
Recent recommendations for the dietary
management of diabetes mellitus state
that diet needs to be individualized so that there is improved
glucose and lipid control in the patient. In a majority
of individuals with diabetes, this
is best done with a diet that is low in fat and high in carbohydrate,
particularly that of cereal origin. However, symptoms of
hyper- and hypoglycemia must be averted. Most cereal products,
however, tend to have a high glycemic index Cereals
such as Prowashonupana barley or fractions of oat bran
are particularly high in the soluble fiber
beta-glucan, which when taken with a meal increases the
viscosity of the meal bolus once it has reached the
small intestine, where the absorption of nutrients
occurs. This high viscosity delays absorption. A 50% reduction
in glycemic peak can be achieved with a concentration
of 10% beta-glucan in a cereal food. A significant
lowering of plasma LDL cholesterol concentrations can
also be anticipated with the daily consumption of > or
= 3 g of beta-glucan. Diabetic individuals can benefit from diets
that are high in beta-glucan, which, as a component
of oats and barley, can be incorporated into breakfast
cereals and other products.
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